Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, japanese milk bread. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy.

Japanese Milk Bread is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Japanese Milk Bread is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have japanese milk bread using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Milk Bread:

1. Make ready Starter
2. Make ready 1/3 cup Bread Flour
3. Get 1/2 cup Whole Milk
4. Get 1/2 cup Water
5. Prepare Dough
6. Get 2 1/2 cup Bread Flour
7. Take 1/4 cup Granulated Sugar
8. Make ready 2 1/4 tsp Active Dry Yeast
9. Take 1 tsp Sea Salt
10. Get 1 Egg, lightly whisked at room temperatute
11. Take 1/2 cup Whole Milk
12. Take 1/4 cup Butter
13. Get Heavy Cream for brushing

Bread made with tangzhong is far and away superior to the pre-sliced, plastic-wrapped loaves that you'll find on grocery store shelves. Japanese milk bread is a soft, enriched bread with a signature springy texture that comes from Love homemade bread, but wish you could enjoy that soft, fresh-from-the-oven taste and texture the. Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread.

Instructions to make Japanese Milk Bread:

1. In a pot, mix all the Starter ingredients. Set to medium heat and stir often, until the starter has the consistency of mashed potatoes. Move it to a bowl, and cover with plastic wrap to cool to room temperature. This is the Starter.
2. For the dough, whisk the bread flour, sugar, yeast, and salt. Next, add 1/2 cup of the cooled Starter mixture, as well as the egg and milk, and knead it.
3. Add the butter to the dough and incorporate it fully, then knead until the dough is smooth and comes away from the edges of the bowl.
4. Cover the bowl in plastic wrap and let the dough sit for an hour or until it doubles in volume.
5. Grease a 9 x 4-inch pan with parchment paper. Transfer the dough to a floured counter, and divide the dough into four equal parts. Roll these into balls, working fast to prevent it from drying.
6. Working with one ball of dough at a time, flatten the dough to an area of about 8 by 5 inches. Fold in about 1 inch from the sides, and then roll the dough into a log. Place the dough log seam-side down in the pan and repeat with the other dough balls. Cover the pan with plastic wrap and let it sit for 30-45 minutes.
7. Lightly brush the top of the dough with heavy cream, and then bake in a 350°F (F) oven for 35-40 minutes or until the top of the bread is golden brown.

Japanese milk bread (also known as Hokkaido milk bread) is known for it's distinct slightly sweet flavor and soft interior. The secret to this fluffy milk bread is it's use of a starter (water roux). This Japanese milk bread is the ultimate dinner rolls you will ever make. Soft, light and airy as a cloud the dough uses the Asian method of water roux called tangzhong. Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

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