Japanese milk bread



For the dough:
260 g bread flour
180 g warm or room temp milk
1 teaspoon or 4g yeast (dry or easy bake Allinson's)
30 g granulated sugar
1 g salt

To mix with dough:
20 g unsalted butter, soften


1- In a large bowl, add bread flour, salt, cold milk, dry yeast and sugar. Stir ingredients until just combined.

2- Then with an electric stand mixer (with dough hook attachment) or hands knead until the dough comes together and is smooth. Cover bowl with cling film.

3- Let the dough rest for 10 minutes. Then transfer the dough out onto a clean surface and flatten and add the butter. Knead the dough again until smooth and elastic for about 10 minutes. Tip: the dough should spring back when pressed on with your fingers and is no longer sticky.

4- Transfer the kneaded dough to a greased mixing bowl. Let dough rise in a warm place for 1 hour.

5- Divide the dough into 12 pieces. Shape into round balls. Or make one large loaf. Transfer the dough balls onto a baking tray with baking paper or in a greased loaf tin.

6- Cover the dough and let the dough prove for a second rise for about another 30 minutes. Preheat the oven to 150 degrees.

7- When it's time to bake, sprinkle some flour over the top. Bake in the oven for 18 minutes. Tip: everyone's oven is different, adjust the temperature and baking time if necessary. Once baked remove the bread from the tray or loaf tin and transfer onto a cooling rack.

8- Serve while pipping hot and with butter or jam. Eat as a snack or turn into sandwiches filled with fillings of your choice.

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