How to Make Yummy Milk Bread

Milk Bread. Evaporated milk is effectively concentrated fresh milk, and has a fat content somewhere between whole milk and heavy cream—an ideal addition to this bread, which toes the line between breakfast. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy. Think of it as the lighter, more buttery, and more flavorful version of your classic supermarket white bread.

Everyone in the family was fighting over the soy bread. This bread recipe is going in the file but with soy milk. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. You can cook Milk Bread using 16 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Milk Bread

1. Prepare of Roux.
2. Prepare 6 tbsp of water.
3. You need 2 tbsp of flour.
4. You need of Bread Dough.
5. It's 1 1/4 tsp of active dry yeast.
6. Prepare 1/4 cup of milk (lukewarm temp).
7. You need 350 grams of all-purpose flour.
8. It's 1/4 cup of granulated sugar.
9. It's 1 pinch of salt.
10. You need 1 each of large egg.
11. Prepare 1 tbsp of dry milk powder or condensed milk.
12. It's 1/4 cup of heavy whipping cream.
13. You need 2 tbsp of unsalted butter.
14. It's of Egg Wash.
15. It's 1 each of egg.
16. It's 1 of a splash of milk.

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to. This Asian milk bread recipe is a triumph. I'm not exaggerating when I tell you that for months, we've searched, tested, and failed time and time again to nail down a perfect recipe for soft, buttery Asian bakery milk bread.

Milk Bread instructions

1. In a small sauce pan, combine your flour and water. Heat over medium to low heat. Stir or whisk until you get the consistency of gel. Do not walk away, or you will "roux" the day. Set aside to cool after you are done..
2. Wake up the yeast by combining it with the lukewarm milk. Make sure it is not too hot or you will kill your yeast. Test your milk against the back of your hand, it's the "yeast" you can do..
3. In your mixer bowl, combine the following dry ingredients..
4. In a smaller bowl, combine your yeast mixture, roux, egg, powdered milk, and cream. Whisk together..
5. Set your bowl with the dry ingredients on your mixer with the dough hook attachment..
6. In the bowl, make a well and pour your egg-cream mixture in the middle. Set the mixer to the lowest setting to combine until the dough starts taking shape..
7. At this point, ask yourself, "where does the butter go?!" and you re-read your instructions. You didn't forget it..
8. Add one tablespoon of butter, until it is incorporated, then add the other tablespoon until incorporated..
9. Set your mixer to knead until the dough is stretchy. I had to take the dough out several times and knead by hand on a floured surface to check the consistency. You don't have to, but it's good to know the texture of what I'm looking for. If you're a beginner like me, there is a "knead" to do this..
10. Preheat your oven to the lowest setting (150 to 170 degrees) and turn off while the mixer is kneading your dough..
11. When you knead by hand, you should have a slightly sticky (post-it tacky), a little bit oily dough..
12. Knead by hand until you can make a neat ball. You've reached a good point in the dough of you poke the dough and it slowly bounces back. It was at this point that I realized "Holy crap, so that's why the Pillsbury doughboy gets poked! It's a shout out to this part of the process!" Now imagine your dough laughing every time you do this..
13. Put your dough back into the bowl. Wet your hand and sprinkle with a little bit of water. Cover with plastic wrap and put in the warm oven..
14. To be honest, I forgot about the dough in the oven until after 3 hours later. Don't worry, it's a good thing. Throw out your time tables when it comes to making bread and look for the right smells, the right consistency instead. You want the dough to rise until it becomes double in volume. If its still small, give it more time. If you haven't killed all of the yeast, all it takes is time for the dough to rise..
15. Take the dough out on your floured surface and punch it. Get everyone in the house to take a whack at it. You want it as bubble free as possible..
16. Prepare a loaf pan and line with parchment paper. Preheat oven to the lowest setting, then turn off..
17. Form your dough into a log and portion into 4. Put the other 3 balls in the mixer bowl and cover with your wrap while you work on one..
18. Roll your ball into a flat shape, then fold in thirds. Flatten the dough, and then roll it up into a log. Put the log in your pan and do the same for the other balls..
19. Cover pan with plastic wrap, then proof the final shape in the oven..
20. Your dough should look like this at the end of proofing. Again, because I was watching a movie at the time, I forgot that this was proofing. Forgetting helps, because look what came out!.
21. Preheat your oven to 350°F..
22. Brush the loaf with your egg wash (beat together egg and milk; ingredients below) and bake for about 25 to 30 minutes. It looks like a nice caramel top and feels hollow when you tap the crust..
23. Take your bread out of the pan as soon as it comes out, and then take off the parchment paper as soon as the bread is cool enough to handle. The bread is mmmmmmmoist inside and the condensation will build around the bread and will make it soggy. Done!.

The softest, milkiest Japanese milk bread, that makes the best sandwiches and dinner rolls! This is a step by step guide to help you make the perfect milk bread loaf. EASY - This is an easy bread recipe that yields spectacular results. There is an extra step to make the tangzhong, but this is also easy. Some milk bread is made with yudane, a sandy flour-and-water paste that gives the loaf the right bounce and a longer shelf life.

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