Japanese Milk Bread (No Tangzhong Method)
, 2 h 30 min, Makes 1 loaf (8 slices)
A soft, pillowy milk bread enriched with cream and milk powder, shaped into a loaf and baked until golden.
| prepPreheat oven to 350°F / 175°C | |||||||||||
| 160 ml milk (lukewarm) | Mix wet ingredients & yeast | Add flour, mix with wooden spoon | Knead on low, 12–15 min | First rise, 1 hr until doubled | Punch down, knead 30–60 sec | Divide into 3 balls, rest 15 min | Shape into loaf, place in pan | Second rise, 40 min until doubled | Brush with egg wash | Bake 350°F / 175°C, 22–25 min | Brush with melted butter, cool |
| 80 ml heavy whipping cream (lukewarm) | |||||||||||
| 50 g sugar | |||||||||||
| 1 egg (room temperature) | |||||||||||
| 7 g instant yeast | |||||||||||
| 15 g dry milk powder | |||||||||||
| 6 g salt | |||||||||||
| 300 g bread flour (+ 2–3 tbsp extra if needed) | |||||||||||
| 1 egg (beaten with 1 tbsp water) for egg wash | |||||||||||
| 30 g melted butter | |||||||||||
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