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The softest bread you will ever eat. Using the Tangzhong method creates a cloud-like texture that stays fresh for days.
📑 Table of Contents
Japanese Milk Bread
This bread is a miracle of baking science. The Tangzhong starter gelatinizes the starch, locking in moisture.
Ingredients
- Tangzhong: 2 tbsp flour, 1/2 cup milk.
- Dough: 2 1/2 cups flour, 1/4 cup sugar, 1 egg, 1/2 cup warm milk, yeast, butter.
Instructions
- Cook Tangzhong ingredients until thick paste forms. Cool.
- Mix all dough ingredients with Tangzhong. Knead for 15-20 mins (windowpane test!).
- Proof until doubled.
- Divide into 3 balls, roll and fold, place in loaf pan.
- Bake at 350°F for 30 mins. Glaze with milk immediately.
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