Introduction

This Japanese milk bread is incredibly soft, fluffy, and slightly sweet. Using the tangzhong method (a cooked flour-water paste) keeps the bread fresh for days and gives it its signature pillowy texture.

Ingredients

For Tangzhong:

• 3 tbsp (25 g) bread flour
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) milk

For Dough:

• 2 1/2 cups (320 g) bread flour
• 3 tbsp (40 g) sugar
• 1 tsp salt
• 2 tsp instant yeast
• 1/2 cup (120 ml) warm milk
• 1 large egg
• 4 tbsp (60 g) unsalted butter, softened
• All of the prepared tangzhong

Instructions

1. Make Tangzhong: Whisk flour, water, and milk in a saucepan. Cook over medium heat, stirring, until thickened to a paste. Let cool to room temp.
2. Make Dough: In a large bowl, combine bread flour, sugar, salt, and yeast. Add warm milk, egg, butter, and tangzhong. Knead until smooth and elastic (10–15 minutes by hand or 8–10 minutes with a mixer).
3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (about 1 hour).
4. Shape: Punch down dough and divide into 4 equal pieces. Shape each into a ball, then roll out into an oval, fold sides to center, roll up, and place in a greased loaf pan.
5. Second Rise: Cover and let rise again until the dough nearly reaches the top of the pan (about 45 minutes).
6. Bake: Preheat oven to 350°F (175°C). Brush the loaf with milk or egg wash. Bake for 25–30 minutes, until golden brown.
7. Cool: Let cool in pan for 10 minutes, then transfer to a wire rack.

Benefits

• Ultra-soft texture thanks to tangzhong method.
• Stays fresh for 2–3 days without drying out.
• Perfect for toast, sandwiches, or eating plain.

Conclusion

Once you try this Japanese milk bread, you’ll see why it’s loved worldwide — light, fluffy, and endlessly versatile.