Fluffy Japanese-style sandwich bread (Print Version)
# Ingredients:
→ For the Tangzhong (Starter Paste)
01 -
3 tablespoons (45g) bread flour
02 -
½ cup (120ml) whole milk
03 -
¼ cup (60ml) water
→ For the Dough
04 -
2 ½ cups (320g) bread flour
05 -
2 tablespoons (30g) sugar
06 -
1 teaspoon salt
07 -
2 ¼ teaspoons (1 packet) instant yeast
08 -
½ cup (120ml) warm milk (about 110°F/43°C)
09 -
1 large egg, room temperature
10 -
3 tablespoons (45g) unsalted butter, softened
→ For the Egg Wash (Optional, for Golden Crust)
11 -
1 egg yolk
12 -
1 tablespoon milk
# Instructions:
01 -
In a small saucepan, combine 3 tablespoons of bread flour with ½ cup milk and ¼ cup water. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste (about 2-3 minutes). Remove from heat and let it cool to room temperature before using.
02 -
In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. Add the cooled tangzhong, warm milk, and egg. Mix until a shaggy dough forms. Knead the dough (by hand or with a stand mixer) until smooth, about 5 minutes. Add the softened butter and continue kneading for another 8-10 minutes until the dough becomes soft and elastic.
03 -
Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours or until doubled in size.
04 -
Once the dough has risen, punch it down to release air bubbles. Divide it into three equal portions and roll each into a ball. Roll out each ball into an oval, then fold it like a letter. Roll it up into a log shape. Place the rolled pieces into a greased loaf pan.
05 -
Cover the loaf pan and let the dough rise for another 40-50 minutes until puffy and nearly doubled in size.
06 -
Preheat the oven to 350°F (175°C). Brush the top with egg wash for a golden crust. Bake for 25-30 minutes until the top is golden brown and the loaf sounds hollow when tapped.
07 -
Remove the loaf from the pan and let it cool on a wire rack before slicing. Enjoy warm with butter, or use for sandwiches and toast!
# Notes:
01 -
Milk bread (also called Hokkaido milk bread) is known for its soft, fluffy texture and mild flavor
02 -
The tangzhong method helps create a lighter, moister loaf with a longer shelf life
03 -
This bread stays fresh longer than traditional bread due to its higher moisture content