Japanese Milk Bread

Made with cream, milk, and a special Japanese 'water roux' technique, this loaf of bread is soft, springy, and stays fresh for a while.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 290 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• 5 tablespoons white sugar
• 3 cups bread flour
• 1 (.25 ounce) package instant yeast
• 3 tablespoons cold water
• 10 tablespoons water
• 3 tablespoons bread flour
• 3 tablespoons milk powder
• 3 tablespoons cold whipping cream
• 3.75 tablespoons bread flour
• 2.5 tablespoons cold butter, cut into chunks

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature.

Step 3

Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl.

Step 4

Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled, about 40 minutes.

Step 5

Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled, 45 to 60 minutes.

Step 6

Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.