Japanese Milk Bread Recipe: Conquer Your Baking Mastery!

by Austin Carter

New Recipe

PREP TIME - 2 hours 30 minutes COOK TIME - 18 minutes TOTAL TIME - 2 hours 48 minutes COURSE - Bread CUISINE - Japanese, Baking, Dessert SERVINGS - 1 CALORIES - 130 kcal

Jiggly Japanese Milk Bread Recipe

- 1 Mixing Bowls - 1 Measuring cups and spoons - 1 Stand mixer - 1 Loaf Pans - 1 Plastic Wrap - 1 Pastry Brush - 1 Cooling Rack - 1 Sharp Knife


– 1 Cup Bread Flour – 1/2 Cup Granulated Sugar – 1 tbsp Salt – 1 tsp Active Dry Yeast – 1 Cup Warm Milk – 1 Cup Warm Water – 1 Stick Unsalted Butter – 4 Eggs


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.nsalted Butter


- 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.


-  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.


- 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.


- 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.


- 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. - While the dough is rising, preheat your oven to 350°F (175°C).


- 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.


- 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!


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