Fluffy Japanese Milk Bread

Name: Fluffy Japanese Milk Bread
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups bread flour; ¼ cup sugar; 2 tsp instant yeast; 1 tsp salt; ½ cup warm milk; 2 eggs; 4 tbsp butter, softened; tangzhong: 3 tbsp flour plus ½ cup milk cooked to paste

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

Make tangzhong: cook flour and milk over low heat, stirring until paste; cool.

Mix tangzhong with flour, sugar, yeast, salt, milk, and egg; knead 10 min.

Add butter; knead until smooth and elastic.

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

Sodium

543mg

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