Description
This soft and fluffy Japanese milk bread loaf features a light, tender crumb with a subtle sweetness, making it ideal for sandwiches, French toast, or simply toasted with butter. Its enriched dough is enriched with milk, butter, and cream, resulting in an irresistibly soft texture and rich flavor.
Ingredients
Dry Ingredients
- 3½ cups (440 g) bread flour
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons active dry yeast
- 1 teaspoon salt
Wet Ingredients
- ¾ cup (180 ml) warm whole milk
- 1 large egg
- 2 tablespoons heavy cream (optional)
Fats
- ¼ cup (56 g) unsalted butter, softened
For Egg Wash
- 1 egg, beaten
Instructions
- Mix dry ingredients: In a large bowl, combine the bread flour, granulated sugar, active dry yeast, and salt, mixing thoroughly to distribute all ingredients evenly.
- Add wet ingredients: Pour in the warm whole milk, add the large egg and heavy cream if using. Stir together until a dough begins to form.
- Knead dough: Incorporate the softened unsalted butter into the dough and knead on a lightly floured surface or with a stand mixer fitted with a dough hook for about 10 to 12 minutes, until the dough becomes smooth, elastic, and no longer sticky.
- First rise: Place the kneaded dough into a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, or until it has doubled in size.
- Shape dough: Gently punch down the risen dough to release air, then shape it into a loaf. Place the loaf smoothly into a greased 9×5 inch loaf pan.
- Second rise: Cover the loaf pan with a cloth or plastic wrap and allow the dough to rise again for 45 to 60 minutes, until it is puffed and nearly doubled.
- Apply egg wash: Brush the surface of the dough gently with the beaten egg to give the crust a shiny, golden appearance after baking.
- Bake: Preheat the oven to 350°F (175°C) and bake the loaf for 30 to 35 minutes, or until golden brown on top and a skewer inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool completely in the pan on a wire rack before slicing to ensure the crumb is set and moist.
Notes
- Bread flour is recommended as it provides higher protein content for better gluten development and texture.
- Store the bread at room temperature wrapped in a plastic bag or airtight container for up to 3 days to maintain its softness.
- For longer storage, slice the bread and freeze in zip-top bags for up to 2 months. Toast slices directly from the freezer for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
