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Japanese Milk Bread (Yeast Version)
Japanese milk bread is impressive in its flavor and versatility. The dough can be formed into sandwich loaves, dinner rolls, hamburger buns, and even used as the dough for cinnamon rolls and babka. This recipe is the yeast-leavened version of our Sourdough Hokkaido Milk Bread and it has a strategic quick prep that includes the tangzhong method, where you cook on the stove a small portion of the flour with milk. This makes the bread stay softer for longer and is worth a few extra minutes of work. The end product is fabulous and ready to serve in just a few hours, giving this Japanese milk bread a top spot in my party-baking repertoire. Another favorite centerpiece bread you might try is Kubaneh, which is distantly related to croissants and a bit more labor-intensive.
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The total dough weight in this recipe is about 1400 grams. You can bake the dough in a large pullman pan, two loaf pans, or make rolls in various sizes. Two 9″ round pans fit 16 rolls. Two 8″ or 9″ square pans fit 18 rolls. One 9×13″ rectangular pan fits 12 large or 18 medium rolls. For hambuger buns, use baking sheets to allow more space between each dough ball, 125 grams dough for each is standard. The loaves need to bake for 45-55 minutes, rolls for 30-35 minutes, and buns for about 15 minutes. This is with the oven at 350°F and targeting an internal temperature over 190°F.
Japanese Milk Bread (Yeast Version)
Japanese milk bread is fluffy, delicious, and so versatile. Serve the shiny rolls at dinner parties and holidays or make it into a daily sandwich and toast bread. The tangzhong method of making a roux with some of the flour and milk creates an extra soft bread that resists staling.
Ingredients
Tangzhong
Final Dough
Pre-Bake Wash
Post-Bake Wash
Instructions
Tangzhong
Dough Mixing and First Rise
Dough Shaping and Second Rise
Baking
Notes
* Reduce the milk by about 20 grams if you use flour with less protein. Breadtopia's bread flour has 13.5% protein which allows it to hold more liquid than bread flours with lower protein levels. After mixing, the dough should be very soft and a little sticky but able to be folded into a ball inside a bowl.
Instructions for mixing and kneading by hand: Mix all of the ingredients except the softened butter in a bowl using a stiff spatula or dough whisk. Let the dough rest for 10 minutes, then transfer it to your countertop and knead by hand. Add 2 Tbsp of soft butter at a time, kneading between additions until the butter is incorporated and the dough stays together. Now follow the instructions above from when you transfer the dough to a lightly oiled bowl and start the first rise.
Shopping List
Red Star® Organic Instant Dry Yeast — 5 Packets
$7.50Breadtopia’s Choice Kitchen Scale
$18.00Dough Rising and Storage Bucket w/Lid – 2 qt. Round
Pullman Loaf Pan & Cover — Large
American Made Bread Loaf Pan from USA Pan
Bench Knife by Lamson — Walnut Handle
Japanese Milk Bread (Yeast Version)