Description
This Japanese milk bread recipe yields an incredibly soft and fluffy loaf, perfect for sandwiches, toast, or enjoying on its own. Its unique tangzhong technique enhances flavor and shelf life, making it a delightful addition to any meal.
Ingredients
Scale
- 500g bread flour
- 300ml milk
- 50g sugar
- 10g salt
- 10g instant yeast
- 30g unsalted butter
- 50g tangzhong (cooked flour and water mixture)
Instructions
- In a bowl, mix the bread flour, sugar, salt, and instant yeast. In a separate bowl, combine the milk and tangzhong.
- Gradually add the milk mixture to the dry ingredients, kneading until a dough forms. Incorporate the butter and knead until smooth.
Notes
- Don’t skip the tangzhong, as it keeps the bread moist and extends its shelf life.
- Prep Time: 30
- Cook Time: 30
- Category: recipes
- Method: baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (50g)
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 0
Keywords: bread, japanese, milk bread, soft bread, fluffy bread