Howdy, foodies! Austin here from beyondhebayoublog, and today I’m excited to share one of my all-time favorite baking recipes with y’all: Japanese Milk Bread! Now, let me tell ya, mastering the art of baking this pillowy-soft bread has been a game-changer in my kitchen.
There’s just something magical about the way Japanese Milk Bread turns out – perfectly tender, slightly sweet, and oh-so-fluffy. It’s like biting into a cloud!
I remember the first time I baked this bread – the aroma of warm, freshly baked loaves filled my kitchen, and I couldn’t resist tearing off a piece right away. The taste? Pure bliss.
So, if you’re ready to elevate your baking skills and conquer the world of homemade bread, this Japanese Milk Bread recipe is your ticket to success. Trust me, once you try it, you’ll never look back. Let’s get bakin’! It is also served with Egg Bites and Egg Quesadilla, thus a must-try for you.
What Is Japanese Milk Bread?
Japanese milk bread, also known as Hokkaido milk bread or shokupan, is a delightful creation originating from Japan. It’s renowned for its uniquely soft, fluffy texture and subtle sweetness, distinguishing it as a beloved staple in Japanese bakeries and homes alike, and gaining popularity across the globe.
The key ingredients of Japanese milk bread typically include bread flour, milk, sugar, yeast, and sometimes butter or cream. These components, combined in precise proportions, yield a dough that’s supple and easy to work with, resulting in bread with an exceptionally tender crumb and a delicate sweetness that’s utterly irresistible.
Overview: How To Make Japanese Milk Bread?
Hello fellows, let’s just have a quick guide to today’s recipe. To make Japanese milk bread, you’ll start by activating the yeast. This involves dissolving the yeast in warm milk and water, along with a bit of sugar, to kickstart the fermentation process. The warmth of the liquid helps wake up the yeast, allowing it to become active and begin producing carbon dioxide, which will help the bread rise.
Next, you’ll mix together the dry ingredients: bread flour, sugar, and salt. Bread flour is preferred for its high protein content, which gives the bread its characteristic structure and texture. The sugar adds a touch of sweetness to the bread, while the salt enhances the flavor and helps to regulate the yeast activity.
Once the yeast mixture is frothy and bubbly, indicating that the yeast is active, you’ll add it to the dry ingredients, along with softened butter and an egg. The butter adds richness and moisture to the bread, while the egg contributes to its structure and helps to bind everything together.
With all the ingredients combined, you’ll knead the dough until it becomes smooth and elastic. This process helps to develop the gluten in the flour, giving the bread its characteristic chewy texture. You can knead the dough by hand on a floured surface or use a stand mixer fitted with a dough hook for convenience.
After kneading, the dough is shaped into a ball and placed in a greased bowl to rise. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place until it doubles in size. This usually takes about 1-2 hours, depending on the temperature of your kitchen.
Once the dough has risen, you’ll punch it down to release any air bubbles and shape it into loaves or rolls. The shaped dough is placed in greased loaf pans or on baking sheets, covered, and allowed to rise again until doubled in size.
Finally, the risen dough is baked in a preheated oven until golden brown and cooked through. The aroma of freshly baked Japanese milk bread will fill your kitchen, signaling that it’s time to enjoy this soft, fluffy, and utterly delicious bread. With the delicious bread, you must try the Almond Cookies for that perfect combination!
Jiggly Japanese Milk Bread Recipe
Equipment
- 1 Mixing Bowls – You'll need mixing bowls to combine and knead the ingredients for the dough.
- 1 Measuring cups and spoons – Accurate measurements are important for baking, so having measuring cups and spoons on hand is essential.
- 1 Stand mixer or hand mixer – While you can knead the dough by hand, a stand mixer or hand mixer with dough hook attachments can make the process easier and faster.
- 1 Loaf Pans or Baking Sheets – Depending on the shape of the bread you want to make, you'll need either loaf pans for traditional loaves or baking sheets for rolls or buns.
- 1 Plastic Wrap or Kitchen Towels – You'll need something to cover the dough while it's rising to prevent it from drying out.
- 1 Pastry Brush – A pastry brush comes in handy for brushing melted butter or egg wash onto the dough before baking to give it a golden brown crust.
- 1 Cooling Rack – After baking, it's important to cool the bread on a wire cooling rack to prevent the bottom from becoming soggy.
- 1 Sharp Knife or Bread Lame – If you want to score the bread before baking to control the expansion of the dough, a sharp knife or bread lame is useful.
Ingredients
- 2 and 1/2 Cup Bread Flour
- 1/2 Cup Granulated Sugar
- 1 tbsp Salt
- 1 tsp Active Dry Yeast
- 1/2 Cup Warm Milk
- 1/2 Cup Warm Water
- 1 Stick Unsalted Butter
- 4 Eggs
Instructions
- Activate the yeast: In a small bowl, combine warm milk, warm water, and a teaspoon of sugar. Sprinkle active dry yeast over the mixture and let it sit for about 5-10 minutes until frothy and bubbly, indicating that the yeast is active.
- Mix the dough: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine bread flour, sugar, and salt. Make a well in the center of the dry ingredients and pour in the yeast mixture, softened butter, and beaten egg.
- Knead the dough: Mix the ingredients together until a rough dough forms, then knead the dough on a lightly floured surface or in the stand mixer for about 10-15 minutes until smooth and elastic. The dough should be soft and slightly sticky but not overly wet.
- First rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
- Shape the dough: Once the dough has doubled in size, gently punch it down to release any air bubbles, then divide it into equal portions. Shape each portion into a ball or loaf and place them in greased loaf pans or on a baking sheet lined with parchment paper.
- Second rise: Cover the shaped dough with plastic wrap or a clean kitchen towel and let it rise again in a warm, draft-free place for about 30-60 minutes, or until doubled in size.
- Preheat the oven: While the dough is rising, preheat your oven to 350�F (175�C).
- Bake the bread: Once the dough has doubled in size, bake it in the preheated oven for about 25-30 minutes, or until golden brown and cooked through. If you're unsure, you can check for doneness by tapping the bottom of the bread � it should sound hollow.
- Cool and enjoy: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your homemade Japanese milk bread!
Notes
- Flour: For the best results, use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which helps create the bread’s soft and chewy texture.
- Milk: Use whole milk for a richer flavor and a softer crumb. You can also use other types of milk such as skim or soy milk, but keep in mind that it may affect the texture and flavor of the bread slightly.
- Yeast: Make sure your yeast is fresh and active. If your yeast doesn’t foam or bubble when dissolved in warm water, it may be expired or inactive, and your bread may not rise properly.
- Kneading: Proper kneading is essential for developing gluten and creating a light and airy texture in the bread. Knead the dough until it is smooth, elastic, and springs back when pressed with your finger.
- Rising: The dough should be allowed to rise until it doubles in size during both the first and second rise. This process is crucial for developing flavor and creating a soft and fluffy texture in the bread.
- Baking: Bake the bread until it is golden brown on top and sounds hollow when tapped on the bottom. Overbaking can result in a dry and tough texture, so keep an eye on the bread towards the end of the baking time.
- Cooling: Allow the bread to cool completely on a wire rack before slicing and serving. This helps prevent the bread from becoming soggy and allows the flavors to fully develop.
- Storage: Store leftover bread in an airtight container or plastic bag at room temperature for up to 2-3 days. You can also freeze the bread for longer storage. To reheat frozen bread, simply thaw it at room temperature or warm it in the oven for a few minutes.
Nutrition
Dinner Loaf Or Bread: These Are Some Options To Choose From!
Crafting Japanese milk bread as a dinner loaf or bread is a culinary endeavor marked by its simplicity and refined charm. This bread, renowned for its plush texture and delicate sweetness, seamlessly complements any dining experience. Initiating the process entails activating the yeast, a pivotal step in facilitating the bread’s rise and imbuing it with depth of flavor. Witnessing the yeast blossom within the warm milk and water mixture sets the stage for an exciting culinary voyage.
As the dough amalgamates, melding flour, sugar, salt, butter, and egg, an air of anticipation fills the kitchen. The act of kneading, whether by hand or with the assistance of a stand mixer, provides a tactile engagement, allowing one to discern the dough’s evolution. Through each fold and stretch, the dough metamorphoses, acquiring a supple consistency and promising a tender crumb.
The initial rise beckons patience and expectancy as the dough gradually expands, infusing the kitchen with the redolence of yeast and warmth. The shaping of the dough, whether into a loaf or individual rolls, offers an opportunity for personal expression, be it a rustic loaf or meticulously formed rolls.
As the bread bakes, emitting an alluring fragrance throughout the home, there arises a sense of gratification in anticipating the forthcoming enjoyment of freshly baked bread. Whether served warm with butter or as a complementary accompaniment to a favorite dish, Japanese milk bread lends a touch of comfort and refinement to any dining affair, solidifying its status as a timeless culinary masterpiece worth savoring.
What to Serve With The Japanese Milk Bread?
- Cranberry Bread
- Fluffy Pumpkin Pancakes
- Ham and Swiss Quiche
- Dutch Baby Pancake
- KOLACHES W/ JALAPE�O & CHEESE
Time For Tips!
- Use Bread Flour: Opt for bread flour instead of all-purpose flour for a higher protein content, which helps create a soft and chewy texture in the bread.
- Activate the Yeast Properly: Ensure the yeast is fresh and active by proofing it in warm milk and water with a pinch of sugar. The mixture should become frothy and bubbly within 5-10 minutes.
- Knead Thoroughly: Proper kneading is essential for developing gluten and creating a light and airy texture. Knead the dough until it’s smooth and elastic, and springs back when pressed with a finger.
- Allow Sufficient Rising Time: Be patient during the rising stages to allow the dough to double in size. This is crucial for developing flavor and achieving the desired texture.
- Shape with Care: Take your time when shaping the dough into a loaf or rolls, ensuring even distribution of air bubbles and a uniform shape.
- Bake at the Right Temperature: Preheat your oven to the correct temperature (usually around 350�F or 175�C) and bake the bread until it’s golden brown on top and sounds hollow when tapped on the bottom.
- Cool Properly: Allow the bread to cool completely on a wire rack before slicing. This helps prevent it from becoming soggy and allows the flavors to fully develop.
- Store Correctly: Store leftover bread in an airtight container or plastic bag at room temperature for up to 2-3 days. You can also freeze the bread for longer storage and reheat slices as needed.
Can You Prepare The Japanese Milk Bread Ahead Of Time?
Yes, for sure. This recipe is here to make you feel at ease when you are already dealing with hustle but still can’t compromise serving your guests with the best. Just follow the steps given below and you are ready to go.
- Prepare the Dough Ahead: After kneading the dough and allowing it to rise for the first time, you can punch it down, shape it into a ball, and then place it in a greased bowl. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight. This process, known as retarding the dough, allows you to slow down the rising process and develop flavor. The next day, remove the dough from the refrigerator, shape it into loaves or rolls, let it rise again until doubled in size, and then bake as usual.
- Freeze the Shaped Dough: Alternatively, you can shape the dough into loaves or rolls, place them on a baking sheet lined with parchment paper, and then freeze them until firm. Once frozen, transfer the shaped dough to a freezer bag or airtight container and store it in the freezer for up to several weeks. When ready to bake, remove the dough from the freezer, let it thaw in the refrigerator overnight, then allow it to come to room temperature and rise until doubled in size before baking.
- Bake and Freeze: If you’ve already baked the Japanese milk bread, you can freeze the cooled loaves or rolls for later use. Once the bread has cooled completely, wrap it tightly in plastic wrap, foil, or freezer paper to prevent freezer burn. Label the package with the date and contents, then store it in the freezer for up to several months. To reheat, thaw the bread at room temperature, then warm it in the oven or toaster oven until heated through.
Storing And Managing Leftovers!
- Cool Completely: Allow the bread to cool completely after baking. This helps prevent condensation, which can make the bread soggy.
- Wrap Properly: Once cooled, wrap the leftover bread tightly in plastic wrap, or aluminum foil, or place it in an airtight container to prevent it from drying out and to preserve its freshness.
- Room Temperature Storage: If you plan to consume the bread within a day or two, you can store it at room temperature. Just make sure it’s well-wrapped to maintain its moisture.
- Refrigeration: If you have a large amount of leftover bread or if you’re not planning to finish it within a couple of days, you can store it in the refrigerator. Again, wrap it tightly to prevent it from drying out.
- Freezing: Japanese milk bread freezes well and can be stored in the freezer for longer-term storage. Wrap the bread tightly in plastic wrap or aluminum foil, or place it in a freezer bag or airtight container. Make sure to label the package with the date. Frozen Japanese milk bread can last for several months in the freezer.
- Thawing: When you’re ready to enjoy the leftover bread, thaw it at room temperature if it’s frozen. You can also reheat individual slices in a toaster or toaster oven for a few minutes until warmed through.
Frequently Asked Questions (FAQs)
Q: What makes Japanese milk bread different from other types of bread?
A: Japanese milk bread is known for its incredibly soft and fluffy texture, which is achieved through a unique method called tangzhong, where a portion of the flour and liquid is cooked into a roux-like paste before being added to the dough. This method helps retain moisture and creates a tender crumb.
Q: Can I make Japanese milk bread by hand, or do I need a stand mixer?
A: You can make Japanese milk bread by hand or with a stand mixer fitted with a dough hook attachment. Kneading by hand requires a bit more effort and time, but it can be done successfully.
Q. Can I make Japanese milk bread without eggs?
A: Eggs add richness and flavor to Japanese milk bread, but you can omit them if you have dietary restrictions or allergies. The bread may be slightly less rich and tender without eggs, but it will still be delicious.
This recipe says to use only 1 cup of bread flour. Then 1 cup each of water and milk. Is that correct?
May be a typo, Thanks for bringing it to our concern.