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Fluffy Japanese Milk Bread
Cloud-soft Japanese milk bread using the tangzhong method for an impossibly fluffy loaf. Cooking the tangzhong paste first pre-gelatinises the flour's starch, letting the dough hold far more moisture than a normal loaf.
Total time
120 min
Prep
90 min
Cook
30 min
Difficulty
easy
Cuisine
American
bakingbreakfastcomfort
Ingredients
3 cupsbread flour
¼ cupsugar
2 tspinstant yeast
1 tspsalt
½ cupwarm milk
2eggs
4 tbspbutter, softened
tangzhong: 3 tbsp flour plus ½ cup milk cooked to paste
Instructions
1
Make tangzhong: cook flour and milk over low heat, stirring until paste; cool.
2
Mix tangzhong with flour, sugar, yeast, salt, milk, and egg; knead 10 min.
3
Add butter; knead until smooth and elastic.
4
Rise 1 hour; shape; rise 45 min. Bake at 350°F for 30 min.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
724
Protein
18g
Fat
17.6g
Carbs
124.6g
Fiber
3g
Sodium
543mg
Reviews
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★★★★★
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