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Soft Fluffy Japanese Milk Bread Recipe Easy Beginner Friendly Hokkaido Tangzhong

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A beginner-friendly, soft and fluffy Japanese milk bread made using the tangzhong method for a moist, pillowy texture that stays fresh longer.

Ingredients

Scale
  • 300g (2 ½ cups) bread flour
  • 180ml (¾ cup) whole milk
  • 60ml (¼ cup) water
  • 45g (3 tbsp) unsalted butter, softened
  • 50g (¼ cup) sugar
  • 7g (2 ¼ tsp) instant yeast
  • 1 tsp salt
  • 1 large egg, room temperature
  • For the Tangzhong Paste:
  • 15g (1 tbsp) bread flour
  • 75ml (5 tbsp) water

Instructions

  1. Make the Tangzhong Paste: In a small saucepan, whisk together 15g (1 tbsp) bread flour and 75ml (5 tbsp) water until smooth. Heat over medium-low, stirring constantly until thickened to a pudding-like consistency (3–5 minutes). Remove from heat and cool to room temperature.
  2. Mix the Dough: In a large bowl or stand mixer, combine 300g (2 ½ cups) bread flour, 50g (¼ cup) sugar, 1 tsp salt, and 7g (2 ¼ tsp) instant yeast. Add the cooled tangzhong, 180ml (¾ cup) whole milk, 60ml (¼ cup) water, 1 large egg, and 45g (3 tbsp) softened butter. Mix until dough starts coming together.
  3. Knead the Dough: Knead by hand on a lightly floured surface or use a stand mixer with dough hook for 10-15 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour teaspoon by teaspoon if sticky.
  4. First Rise: Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Shape the Loaf: Punch down dough, divide into three equal portions (~180g each). Roll each into an oval, fold long edges toward center, then roll into cylinders. Place side by side in greased 8×4 inch loaf pan.
  6. Second Rise: Cover and let dough rise for 45 minutes until puffed about 1 inch above pan edge.
  7. Bake: Preheat oven to 350°F (175°C). Brush top with milk or egg wash for gloss. Bake 25-30 minutes until golden brown and hollow sound when tapped.
  8. Cool and Enjoy: Remove from pan and cool on wire rack at least 30 minutes before slicing.

Notes

Do not skip the tangzhong step as it keeps the bread soft and fresh longer. Use bread flour for better gluten development. Warm liquids to about 100°F (38°C) to activate yeast properly. If bread browns too fast, tent with foil halfway through baking. Let bread cool completely before slicing to avoid squishing the crumb.

Nutrition

Keywords: Japanese milk bread, soft bread, tangzhong bread, fluffy bread, beginner bread recipe, Hokkaido bread, homemade bread

Find it online: https://rowanrecipes.com/soft-fluffy-japanese-milk-bread-recipe-easy-beginner-friendly-hokkaido-tangzhong/