Description
This Hokkaido milk bread is an incredibly soft and fluffy Japanese-style loaf with a rich buttery aroma and delicate milky flavor. Made with the tangzhong method, the bread stays moist and tender for days while delivering a beautiful pull-apart texture.
Ingredients
3 tablespoons bread flour
1/2 cup milk
1/4 cup water
2 1/2 cups bread flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons instant yeast
1/2 cup warm milk
1 large egg
1/4 cup unsalted butter, softened
1 egg
1 tablespoon milk
Instructions
- In a small saucepan, combine 3 tablespoons bread flour, 1/2 cup milk, and 1/4 cup water for the tangzhong. Cook over medium heat while stirring constantly until thickened into a smooth paste. Remove from heat and let cool completely.
- In a large mixing bowl, combine 2 1/2 cups bread flour, sugar, salt, and instant yeast.
- Add the warm milk, egg, and cooled tangzhong mixture. Mix until a shaggy dough forms.
- Knead the dough by hand or with a stand mixer. Gradually add the softened butter in small portions, allowing each addition to absorb fully.
- Continue kneading for 10–15 minutes until the dough becomes smooth, elastic, and slightly tacky.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Deflate the dough gently and divide it into 3 or 4 equal pieces. Shape each piece into a ball, flatten slightly, and roll into logs.
- Arrange the dough logs in a greased loaf pan. Cover and let rise again for 45–60 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Whisk together the egg and milk for the egg wash and brush over the top of the dough.
- Bake for 25–30 minutes until golden brown.
- Allow the bread to cool slightly before removing from the pan and slicing.
Notes
Brush the warm loaf with melted butter for extra richness and shine.
Honey can replace part of the sugar for a softer and slightly sweeter loaf.
Fill the dough with chocolate, cinnamon sugar, or red bean paste for sweet variations.
Add cheese, herbs, or garlic butter for savory bread variations.
Store at room temperature in an airtight container for up to 3 days.
Freeze sliced bread for up to 2 months and toast directly from frozen.
Bread flour gives the loaf the best texture and structure.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
