This Asian milk bread or Japanese Hokkaido milk bread will be the fluffiest bread you will ever have.
It has a secret weapon ingredient that keeps it soft for days and it will without a doubt, become your favorite go-to bread recipe!
Whenever I make bread and post pictures of it on Instagram, I always get comments about how gorgeous and delicious my bakes look.
I think this is in part due to the tendency for people to think that yeast breads are difficult to make but they really aren’t once you get the hang of it!
I completely understand the intimidating factor that comes with baking bread though because I used to feel the same way and I hate to sound like a cliche but, practice makes perfect.
To be honest I had to make this loaf five times before I finally got it right and this is despite the fact that I have posted and made this recipe before in the past!
And although I was quite content with that version of the recipe, I always think that there’s room for improvement and I have grown so much as a baker since then.
Unlike most yeast bread recipes, Asian yeast breads usually require the use of a roux. The roux is made out of water and flour and it helps keep the bread nice and moist for days after the initial bake. It’s quite amazing really and adding it to your bread dough will change your life.
Especially if you’re a huge fan of fluffy bread like me (I’m the kind of person who would hollow out a baguette) 😛
As a matter of fact, this has become my go to yeast bread dough for all my bread related bakes and depending on what type of bread I’m making, I just tailor it accordingly by adding in dried fruit, nuts, herbs or whatever I fancy.
That’s the amazing thing about neutral yeast doughs, you can do anything you do so desire with it and all you need is a passion for baking, patience for the rising time, and inspiration to create!
- ⅓ cup all purpose flour
- 1 cup water
- 5 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon sea salt
- 1 large egg
- 1 cup whole milk
- ¼ cup butter
- Create the tangzhong starter dough by whisking the ⅓ cup flour and water together in a medium pot over medium heat. Make sure you add the flour in first or it may get clumpy. Cook this on the stove top for 3 – 5 minutes until the mixture thickens making sure to stir often to prevent burning. Set aside to cool.
- Bloom your yeast by combining the sugar, yeast and warm milk together in a small bowl. Set aside for 5 minutes until foamy.
- Prepare the dough by combining the dough starter, 5 cups of flour, the yeast mixture, and egg in a large bowl. Using a dough hook attachment, knead the dough on low speed for 5 minutes or knead with hands for 10 minutes.
- Knead in the softened butter until incorporated and the dough is smooth and pulls away from the sides of the bowl. Transfer the dough into a lightly greased bowl. Cover with a tea towel or plastic wrap and let rise in a warm place for 2 hours, or until dough is doubled in size.
- Punch the dough down and divide it into 2 equal portions. Roll it out into a rectangle and then roll it up width-wise into a log. Place the log into your prepared loaf pans and let rise covered in a warm place for 30 minutes. Preheat oven to 350F
- Brush the top of the loaf with milk or egg wash if desired. Bake at 350F for 35-40 minutes or until the top of the bread is golden brown and it sounds hollow when tapped.
- Let cool in loaf pan for 5 minutes before removing. Allow the loaf to cool for another 8 – 10 minutes before slicing.
This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!