Name: Japanese Milk Bread Recipe
Prep time: 30 min
Cook time: 35 min
Yield: 8
Ingredients: For the Water Roux:; 10 tbsp water; 3¾ tbsp bread flour; For the dough:; 3 cups bread flour; 3 tbsp bread flour; 5 tbsp white sugar; 3 tbsp milk powder; ¼ oz instant yeast; 1 tsp salt; 1 egg; 3 tbsp whipping cream; 3 tbsp cold water; 2½ tbsp cold butter

How To Make Japanese Milk Bread

This Japanese milk bread is made with a water roux, a mixture of flour and water that gives the bread a softer baked to a golden brown.

Preparation: 30 minutes

Cooking: 35 minutes

Cool Time: 1 hour 35 minutes

Total: 2 hours 40 minutes

Serves:

Ingredients

For the Water Roux:

10tbspwater
3¾tbspbread flour

For the Dough:

3cupsbread flour
3tbspbread flour
5tbspwhite sugar
3tbspmilk powder
¼ozinstant yeast,1 package
1tspsalt
1egg
3tbspwhipping cream,cold
3tbspcold water
2½tbspcold butter,cut into chunks

Instructions

Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C).
Remove from heat and let cool to room temperature.
Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed.
Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass for 1 to 2 minutes. Continue to mix on low speed until the dough starts to leave the sides of the bowl.
Increase speed to medium and start adding butter. Mix until completely incorporated and the dough is smooth for 10 to 20 minutes.
Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled for about 40 minutes.
Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled for 45 to 60 minutes.
Preheat the oven to 450 degrees F (230 degrees C).
Uncover the loaf and bake in the preheated oven until golden brown for 30 to 35 minutes. Cover with foil if the top starts to brown too quickly.
Cool in the pan for 10 minutes before inverting onto a rack to cool completely.