Recipe: Yummy Japanese Loaf Bread

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Japanese Loaf Bread. Compare Prices on Japanese Bread Maker in Home Appliances. The Yudane method originated in Japan and it became widespread and the popular way to bake bread in Asian countries when Yvonne Chen introduced "Tangzhong" roux as a secret ingredient to bake the super soft and light Japanese milk bread in her book called "Bread Doctor". It's the fluffiest and most delicate bread I have ever eaten.

Japanese Loaf Bread The precision required is an excellent excuse to buy a scale, but if you still want to. Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across. It's the perfect everyday loaf, from sandwiches to toast, and is one you need to try! You can cook Japanese Loaf Bread using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Japanese Loaf Bread

  1. Prepare 350 gr of bread flour.
  2. You need 45 gr of rice flour.
  3. It's 1 of egg.
  4. Prepare 200-220 ml of fresh milk.
  5. Prepare 30 gr of sugar.
  6. You need 45 gr of unsalted butter.
  7. Prepare 5 gr of salt.
  8. Prepare 5 gr of instant yeast.

This recipe was created in partnership with the dairy farm families of New England. Remove the loaf from the oven, and cool it on a rack. Japanese milk bread is the fluffiest and softest bread loaf ever. It's great on it's own, with some butter, or a little condensed milk.

Japanese Loaf Bread step by step

  1. Mix both flour, sugar and salt. Add in instant yeast, mix well.
  2. Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes..
  3. Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size..
  4. Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again..
  5. Second proof it until at least 3/4 pan height..
  6. Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it..

Crusty French baguettes, chewy Italian ciabatta, and this oh so fluffy and heavenly Japanese milk bread. To make the bread light and fluffy, the weight of the dough for the right size of pan MATTERS! There's an easy method to figure out. Use a measuring cup filled with water and pour into the loaf pan. To make the starter, whisk the bread flour, milk, and water together in a medium saucepan until smooth.