Japanese milk bread

Japanese milk bread is probably the lightest, fluffiest, most tender bread you’ll come across. It’s the perfect everyday loaf, from sandwiches to toast, and is one you need to try! This recipe was created in partnership with the dairy farm families of New England.

I’ll admit, when I have seen lines of similar-looking white bread any time I have been in Asia, I haven’t felt inspired. I’ve always been more of a fan of artisan-style loaves, whether that’s something like a sourdough rye bread or with ‘bits’ in it like my fig walnut bread. 

However, when I heard about Japanese milk bread I knew I needed to give it a try. It might be about all you can find if you are in Japan, but when it’s such a wonderfully soft and light loaf, it really doesn’t matter.

This loaf is perfect for everyday use as well. It’s a great base for sandwiches and toasts beautifully too. The method might seem a little unusual, but it’s the combination of that less typical method and ingredients that makes this bread so wonderfully light and soft.

What is the tangzhong method?

One of the things that makes this loaf so soft is the fact you start by making a roux with flour and water. This warming starts to activate the gluten in the flour before you even mix it with the rest of the ingredients which helps create the soft texture. And while this loaf didn’t get a chance, apparently it helps preserve the bread better too.

The method was apparently developed in Japan, but named in China and used in many breads around the region. If you are used to Western bread, it might seem strange, but it’s not difficult and believe me, you want to give it a try.

The other aspect of the light, soft texture and flavor is using milk as an ingredient. Dairy in it’s many forms can really add to the flavor and texture of a dish, as well as the nutrition, and using milk definitely helps this loaf become something special. 

How to make Japanese milk bread

If you have made other breads, most of this will look familiar. Only the tangzhong and how the dough is folded is a bit unusual. The steps are:

• Put water and small amount of flour in a small pan. Mix until smooth and no lumps remain. 
• Warm the flour paste gently until it thickens, stirring, then set aside to cool (this is the tangzhong).
• Measure out remaining ingredients (flour, yeast, milk, melted butter, sugar, salt and egg) and add cooled tangzhong. Mix all the ingredients together then knead, either in mixer or by hand.
• Once the dough is no longer sticky, transfer to an oiled bowl and let rise until doubled.
• Knock back the dough, divide into three pieces and roll each piece into an oval.
• Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers (see photos). Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll. 
• Repeat with the other pieces of dough then put all three rolls of dough in an oiled loaf pan.
• Cover and leave to rise again then brush with egg wash. 
• Bake for approx 30 minutes until golden brown. Turn onto a cooling rack to cool.

It can be a little difficult to describe exactly how to fold the bread, but hopefully the pictures below make it clearer:

Additional tips

You don’t have to fold the pieces of dough in this traditional way – some recipes form small rolls, for example – but it’s kind of fun to do and gives a lovely appearance to the finished loaf. If you form rolls, try using a round pan instead.

As you are making it, you may find it much softer than other bread doughs. You may need to add slightly more flour as you are kneading so it is not too sticky, but it should stay soft. It is closer to a brioche in texture but without that slight sweetness. To me, this is a more versatile bread.

Make sure you oil your bread tin to help the bread come out without sticking. Use a knife to help ease it away from the side before turning onto a cooling rack.

Once you have baked the bread, try to avoid the temptation to slice it immediately. It’s hard, I know, as it smells so good! However this is a pretty soft loaf and it will slice better when cooler.

You can either cut the loaf as a whole or break off one of the chunks and slice that, as I did here. Either way, once you slice you’ll see the wonderfully light crumb.

We got through this loaf in one meal, we all enjoyed it that much (true, we had a couple extra helpers). We particularly liked it spread with pate or soft cheese. If you do have some leftover, it’s a great bread for toasting. 

Japanese milk bread might look a little unassuming, but this is one special loaf. While perfect for every day use, it’s so light and fluffy, you’ll have everyone back for more.

If you like this, you might also like my lemon thyme focaccia. Plus get lots of lunch recipes in the archives.

Recipe draws on a few sources, with my own tweaks, particularly King Arthur Flour’s milk bread rolls and Beautiful Life and Home’s Japanese milk bread. 

For information about the dairy farm families of New England, school nutrition, and health and wellness topics, please visit New England Dairy & Food Council and Must Be the Milk.

Remember to pin for later!

Sharing is caring!