Cotton-soft, fluffy, and sweet, this Japanese-inspired milk bread is to die for. Roux starter is used to prepare the dough in this simple milk bread recipe, which keeps well for days!
MILK BREAD RECIPE
Soft and fluffy Japanese-style bread made famous by bakeries in Japan is known as Milk Bread.
Shokupan is the Japanese name for it. Shokupan, also known as Hokkaido milk bread, is thought to have originated in Japan’s Hokkaido region.
Tangzhong, or, is a simple Asian bread baking technique. Roulx starting is what you’ll need.
Soft and tender bread is made by cooking the initial section of the dough first.
The softest, most delicious bread you’ve ever had!
You’ll never want to eat conventional white bread again once you’ve tried this bread.
This recipe for soft and cottony milk bread is ideal for any occasion, including tonight’s dinner or a holiday celebration.
I used a roux technique to produce the dough for this milk bread.
The dough is prepared in two stages.
Using a roux starting produces fluffy, airy bread that stays soft for days.
MILK BREAD INGREDIENTS
A few simple items are all you need to make this fail-proof, handmade, and easy recipe:
- Dry milk powder
- Unsalted butter
- Sugar and salt
- Bread flour
- Heavy cream
Before baking, make sure the yeast is still active by checking the expiration date.
WHAT PAN TO USE FOR MILK BREAD?
This loaf of bread can be baked in a standard 9×5′′ loaf pan.
Alternatively, you can use a baking dish to divide dinner rolls or buns.
Using a large muffin pan, I molded them into these adorable clover-shaped buns.
FREQUENTLY ASKED QUESTIONS
CAN I BAKE MILK BREAD AHEAD?
- You can, after all. Bake this bread 5 days in advance, and it will still be delicious. Before putting the rolls in the fridge, wrap them in aluminum foil and store them in a plastic bag. Before serving, toast the rolls in a toaster oven.
What is the way to store the bread to keep it fresh?
- You very certainly can. Wrap or cover the rolls and store them in a cool, dry place for up to two days.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 329 calories.
With this recipe, what are its complementary dishes?
Serve these delicate milk pieces of bread with steak, poultry, fish, or pasta to accompany your meal. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- PARMESAN BAKED CHICKEN BREAST
- PASTA RECIPES – ONE-POT PASTA
- BAKED COD
- FILET MIGNON
- 3 tablespoons nonfat dry milk powder
- flaky sea salt
- nonstick vegetable oil spray
- 1/2 stick of unsalted butter, cut into pieces, room temperature (4 tablespoons)
- 1 cup heavy cream
- 2 tablespoons kosher salt
- 3 large eggs
- 1/3 cup honey
- 2 tbsp. active dry yeast, from about 3 envelopes
- 5 1/3 cups bread flour, divided, plus more for surface
- Stirring constantly, bring 1/3 cup flour and 1 cup water to a thick paste over medium heat, about 5 minutes. Make sure to keep whisking until the honey is completely dissolved.
- A stand mixer fitted with a dough hook should be used to incorporate milk powder, yeast, kosher salt, two eggs, and five cups of flour into the batter. Five minutes of medium-speed kneading should produce a smooth, elastic dough. Incorporate each piece of butter into the dough one at a time, thoroughly mixing it before adding the next piece for about 4 minutes.
- Transfer the dough to a large bowl coated with nonstick spray and turn to coat. Place the dough in a warm, plastic-wrapped place and allow it to rise for about an hour.
- Apply nonstick spray to a six-cup muffin tray. Use a floured surface to roll out and cut the dough into six equal pieces. Each part should be divided into three similar pieces. Each muffin cup should have three pieces of dough placed side by side. Let the muffins rise for another hour in a warm location until they’ve risen to the top of the muffin tin.
- Bake at 375°F (190°C) for about 30 minutes. The final egg should be beaten with a tsp of water. Sprinkle the top of the dough with sea salt after brushing it with egg wash. Bake for 35 minutes, flipping the pan halfway through until the bread is a deep golden brown. Allow the milk bread to cool before removing it from the pan.