Japanese Milk BreadLearn the secret to baking the soft, fluffy bread of your dreams! Our Japanese Milk Bread is mildly sweet and definitely good enough to enjoy on its own.
Plus, get more up close and personal with your Baumann Living Bread Maker by understanding how the time table works!
The first step, and the secret, to milk bread is tangzhong.
Tangzhong is a roux or paste added to the main dough of your bread. Cooking flour and liquid at a ratio of 1:5 results in a thick gelatinous mixture that holds a lot of liquid, making bread stay soft and fresh longer. And because a large portion of the recipe’s liquid is already part of the tangzhong, there is less to add during the kneading process – this means the dough is less sticky and is much easier to work with.
Read on for more tips to making your own Japanese Milk Bread at home!
- Invest in a digital scale and use measurements by weight. We know we’ve said this before, but we can’t stress the benefits of using a scale any further. Your baking will be more accurate, especially in the case of recipes like this, which require more precision for the ratios. Plus, there will be much less measuring cups to wash!
- This recipe calls for 50g or ¼ cup of sugar, since Japanese Milk Bread is a little sweeter. You may cut down the sugar to 25g or 2 tablespoons instead.
- Use the Baumann Living Bread Maker timetable to shape the dough before baking. We will pause the Basic Program before the third and final rise to give the bread its classic mountain shape. For the Baumann Living Bread Maker, this means we will pause the program after 1 hour and 8 mins from the time you started it, shape the dough, and put it back into the breadmaker for the final rise and baking. For a 1.5lb loaf, the detailed timetable is as follows.
- Once you master the timetable and this recipe, you can start baking all sorts of loaves and rolls! Sausage buns, pizza bread, pork floss, anyone?
Let’s start baking!
20 grams or 2.5 tbsp bread flour
50 grams or 3.5 tbsp water
50 grams or 3 tbsp milk*
*Using weight, flour and liquid should be at a ratio of 1:5. If converting to cups / tablespoons, use any of the following:
- 5 tbsp bread flour + 6.5 tbsp water
- 5 tbsp bread flour + 6.5 tbsp milk
- 5 tbsp bread flour + 3.5 tbsp water + 3 tbsp milk
330 grams bread flour (2 ½ cup + 2 tbsp)
25-50 grams sugar (2-4 tbsp)
14 grams powdered milk (2 tbsp)
6 grams salt (1 ¼ tsp)
7 grams instant yeast (2 tsp)
113 grams milk (1/2 cup)
1 large egg
22 grams butter (1.5 tbsp)
Make the tangzhong. Mix flour, water, and milk; and cook while stirring constantly, until it forms into a paste. Do not let the paste burn. Transfer and cool until room temperature.
Place the other ingredients into the breadmaker in this order: milk, melted butter, egg, tangzhong (tear into smaller pieces as shown in photo), sugar, salt, powdered milk, and bread flour. Make a small well on top of the flour and put the yeast.
Set the breadmaker to Program 1 – Basic, 1.5lb, Color-Medium. Start the program, and set your timer to alarm after 1 hour and 8 minutes.
After 1 hour and 8 minutes, your dough will be ready for shaping. Take the dough out of the breadmaker. Remove the paddle and set aside – this will no longer be used for the rest of the program. If the dough is sticky, grease your tabletop and hands with a little neutral oil. Divide your dough into two. Using a rolling pin, roll one dough ball into a rectangle. Fold the sides going about one-third of the way in. From the bottom, roll up and seal the end. Do the same for the other dough ball.
Place the two rolled pieces of dough back into the breadmaker, seam side down, and resume the program.
Since the breadmaker counts down, a good time to brush the egg wash will be at around 0:68, 3 minutes before the bake cycle starts. By this time, the bread will have risen to twice its original size, and will be puffy. Gently brush an egg wash (1 egg + 1 tsp water) on the surface of the dough to give it a nice and shiny finish.
When done baking, take the bread out and let cool on a rack.
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Recipe and photo credits: @candyco_