Japanese Milk Bread

Soft Japanese milk bread with a feathery crumb made using a tangzhong starter.

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Cooking a small portion of flour and milk first lets the dough hold more moisture, giving the bread its famously soft texture.

Ingredients

• 350 g bread flour
• 220 ml whole milk
• 6 g instant yeast
• 45 g caster sugar
• 6 g fine salt
• 1 egg (large)
• 40 g unsalted butter (softened)
• 25 g bread flour for tangzhong
• 125 ml milk for tangzhong

Step-by-step method

1. For the tangzhong, whisk 25 g flour with 125 ml milk in a small saucepan. Cook over medium-low heat, stirring constantly, until it thickens to a smooth paste. Cool to lukewarm.
2. Combine the remaining flour, yeast, sugar and salt in a mixing bowl. Add the egg, 220 ml milk and cooled tangzhong.
3. Mix into a shaggy dough, then knead for 5 minutes before gradually adding the softened butter.
4. Continue kneading for 8–10 minutes until the dough is smooth, elastic and stretches thin without tearing easily.
5. Cover and leave to rise until doubled, about 60–90 minutes depending on room temperature.
6. Divide into 3 equal pieces, roll each into a rectangle, roll up tightly and place seam-side down in a greased loaf tin. Rise again until the dough crowns above the tin.
7. Bake at 180°C conventional or 160°C fan for 28–32 minutes until deep golden. Cool for at least 30 minutes before slicing.