Homemade Japanese Milk Bread Loaf Recipe
Learn how to make the softest, fluffiest milk bread using the tangzhong method. This Japanese-inspired bread stays fresh longer and makes perfect…
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Cooking tools:
- Stand mixer
- Kitchen scale
- Loaf pan
- Saucepan
- Whisk
- Mixing bowl
- Plastic wrap
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 3 tablespoons (45g) bread flour
- ½ cup (120ml) whole milk
- ¼ cup (60ml) water
- 2 ½ cups (320g) bread flour
- 2 tablespoons (30g) sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) instant yeast
- ½ cup (120ml) warm milk (about 110°F/43°C)
- 1 large egg, room temperature
- 3 tablespoons (45g) unsalted butter, softened
- 1 egg yolk
- 1 tablespoon milk
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