Easiest Way to Make Yummy Japanese Loaf Bread

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Japanese Loaf Bread. Made with sprouted grains to keep it delicious, nutritious, and easy to digest. Shokupan - Japanese Milk Bread Loaf. Jump to Recipe Jump to Video Print Recipe.

Japanese Loaf Bread They are amazingly fluffy and keep moist for longer than ordinary bread because of the Yudane method. It's the fluffiest and most delicate bread I have ever eaten. And today, it has become the bread people eat every morning as toast. You can cook Japanese Loaf Bread using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Japanese Loaf Bread

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

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! This recipe was created in partnership with the dairy farm families of New England. Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

Japanese Loaf Bread instructions

  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..

The precision required is an excellent excuse to buy a scale, but if you still want to. 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. Crusty French baguettes, chewy Italian ciabatta, and this oh so fluffy and heavenly Japanese milk bread.