Jiggly Japanese Milk Bread Recipe
Japanese milk bread is a soft, fluffy, and slightly sweet bread with a tender crumb that originates from Japan. It is made using a combination of bread flour, milk, sugar, yeast, and sometimes butter or cream.
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Calories: 130kcal
Servings: 1
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
- 4 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 4 - 4.5 cups of 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
Serving: 50g | Calories: 130kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 2g | Cholesterol: 3mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Calcium: 20mg | Iron: 1mg