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.
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
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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).
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Remove from heat and let cool to room temperature.
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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.
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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.
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Increase speed to medium and start adding butter. Mix until completely incorporated and the dough is smooth for 10 to 20 minutes.
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Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled for about 40 minutes.
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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.
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Preheat the oven to 450 degrees F (230 degrees C).
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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.
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Cool in the pan for 10 minutes before inverting onto a rack to cool completely.
Nutrition
- Calories: 315.47kcal
- Fat: 7.69g
- Saturated Fat: 4.19g
- Trans Fat: 0.15g
- Monounsaturated Fat: 2.00g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 52.04g
- Fiber: 1.64g
- Sugar: 9.32g
- Protein: 9.00g
- Cholesterol: 38.69mg
- Sodium: 255.25mg
- Calcium: 45.31mg
- Potassium: 121.10mg
- Iron: 2.72mg
- Vitamin A: 62.39µg
- Vitamin C: 0.29mg
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