Description
This Japanese Sweet Bread, also known as Hokkaido Milk Bread, is the softest, fluffiest bread you’ll ever bake. With a delicate sweetness, buttery aroma, and signature pillow-like texture, it’s perfect for breakfast, sandwiches, or simply enjoying warm from the oven.
Ingredients
Scale
- Tangzhong:
- 3 tablespoons bread flour
- 1/2 cup milk
- Dough:
- 2 1/2 cups bread flour
- 3 tablespoons sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 large egg
- 3/4 cup warm milk
- 3 tablespoons unsalted butter, softened
- 1 egg + 1 tablespoon milk (for egg wash)
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 3 tablespoons of flour and 1/2 cup milk. Cook over medium-low heat, stirring constantly until thick and smooth (about 150°F). Remove from heat and let cool completely.
- Mix the Dough: In a large mixing bowl, combine bread flour, sugar, yeast, and salt. Add the cooled tangzhong, egg, warm milk, and butter.
- Knead: Mix until a dough forms, then knead for 8–10 minutes (or 6 minutes with a mixer) until soft, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
- Shape: Gently deflate the dough and divide into 3–4 equal pieces. Shape each piece into a smooth ball, rest for 10 minutes, then roll each into an oval. Fold sides inward, then roll up from the short end to form logs.
- Second Rise: Arrange the rolled dough in a greased 9×5-inch loaf pan. Cover and let rise for 45–60 minutes, or until the dough puffs just above the rim.
- Bake: Brush the top with egg wash. Bake at 350°F (175°C) for 25–30 minutes, until golden brown. If it browns too quickly, cover loosely with foil halfway through.
- Cool & Serve: Remove from pan and let cool on a wire rack for 30 minutes before slicing. Serve warm or toasted with butter and jam.
Notes
Store at room temperature in an airtight container for up to 4 days. To freeze, slice and wrap individually — reheat in the toaster or oven. For extra flavor, add 1 teaspoon of honey or milk powder to the dough.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Tangzhong + Oven Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg