Servings: One 9 x 5-inch loaf servings Prep: 30 min Cook: 35 min Passive: 1 hr 40 min

Japanese milk bread is similar in texture to those famous Hawaiian rolls. Miraculously fluffy and pillowy, it pulls apart with visible strands—almost like cotton candy. To achieve that texture, this bread uses a technique that precooks a portion of the liquid and flour, creating a flour paste, or tangzhong. By heating the flour with liquid, the starches in the flour gelatinize. The resulting dough is able to absorb more liquid, stays fresher longer and has an incredible bouncy texture. This is also known as the Hokkaido method. Because of the tangzhong, this bread will stay fresh for up to 5-7 days covered at room temperature.

Servings

n/a

Prep time

30 minutes

Cook time

35 minutes

Passive time

1 hour 40 minutes

Ingredients

Flour Paste/Tangzhong

3 Tbsp Artisan Bread Flour (27 g)
2 Tbsp Water (15 g)
¼ cup Whole Milk (60 g)

Dough

½ cup Whole Milk warmed to 100°F (120 g)
1 Tbsp Active Dry Yeast (10 g)
2 Tbsp Cane Sugar (27 g)
2 ¼ cups Artisan Bread Flour (325 g)
1 Egg (50 g)
1 Egg Yolk (20 g)
1 ½ tsp Kosher Salt
4 Tbsp room temperature unsalted Butter (56 g)

Instructions

In a small saucepan over medium heat, whisk together flour, water and milk until all the liquid is absorbed and a thick paste forms, about 2–3 minutes. Transfer into a bowl to cool.
Whisk warm milk, yeast and sugar together and let bloom for 10 minutes while tangzhong cools.
In the bowl of a stand mixer fitted with a dough hook, combine the cooled tangzhong, yeast mixture, flour, egg and egg yolk. Mix on low for 2–3 minutes, until very little dry flour is visible. Let dough relax in mixer for about 10 minutes.
With the mixer running on low, add in salt and butter, 1 tablespoon at a time, waiting until the butter mostly disappears before adding in the next tablespoon. Increase speed to medium-low and knead for an additional 5 minutes.
Scrape dough out onto an unfloured surface and shape into a ball. Dough should be bouncy and slightly tacky.
Lightly oil the mixing bowl and return the dough to the bowl. Cover with a damp towel and proof for 1 hour in a warm place.
Prepare a 9 x 5-inch loaf pan with baking spray and a piece of parchment paper cut to fit the long side of the pan, like a sling.
Punch down dough and divide into four equal portions. Dough should be bouncy and smooth to the touch, but not stick to your hands.
Working one piece at a time, roll the portioned dough into a 7 x 3 ¾-inch rectangle. With a short side facing you, roll the dough up and away from you as you would a sleeping bag. Repeat with three remaining portions of dough.
Place all four portions of dough into prepared pan seam side down. Cover and let rest for 30–40 minutes. Meanwhile, preheat oven to 350°F.
Once risen, bake for 33–35 minutes. Let cool in pan for 5 minutes, then carefully lift both sides of the parchment to remove the loaf. Let cool completely before enjoying!