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Fluffy Milk Bread Japanese Hokkaido Recipe Easy Soft Pillowy Texture

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This Japanese Hokkaido milk bread recipe yields a soft, pillowy loaf with a slightly sweet flavor and irresistibly tender texture, perfect for breakfast, sandwiches, or snacks.

Ingredients

Scale
  • 20 grams (about 2 tablespoons) all-purpose flour (for Tangzhong)
  • 100 milliliters (about 7 tablespoons) water (for Tangzhong)
  • 300 grams (about 2 ½ cups) bread flour
  • 1 ½ teaspoons instant yeast
  • 50 grams (¼ cup) sugar
  • ½ teaspoon salt
  • 160 milliliters (⅔ cup) whole milk, warm (around 110°F / 43°C)
  • 40 grams (3 tablespoons) unsalted butter, softened
  • 1 large egg, room temperature

Instructions

  1. Make the Tangzhong: Whisk together 20 grams of all-purpose flour and 100 milliliters of water in a small saucepan until smooth. Place over medium heat and cook, stirring constantly with a spatula, until the mixture thickens to a pudding-like consistency (about 3-5 minutes). Remove from heat and let it cool to room temperature.
  2. Prepare the Dough: In a large mixing bowl or stand mixer, combine 300 grams bread flour, 1 ½ teaspoons instant yeast, 50 grams sugar, and ½ teaspoon salt. Add the cooled tangzhong, 160 milliliters warm milk, 1 large egg, and 40 grams softened butter. Mix everything until it starts to come together.
  3. Kneading: Knead the dough for about 10 minutes by hand or 7 minutes with a stand mixer on medium speed until smooth, slightly sticky but elastic. Adjust with flour or milk if needed. The dough should pass the windowpane test.
  4. First Proof: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
  5. Shape the Loaf: Punch down the dough to release air. Divide into three equal portions (about 180 grams each). Roll each portion into a smooth ball, flatten slightly into an oval, then roll up from the short end like a jelly roll. Place rolls seam-side down in a greased loaf pan side by side.
  6. Second Proof: Cover the pan loosely and let the dough rise again until it reaches about 1 inch above the pan rim, roughly 45-60 minutes.
  7. Bake: Preheat oven to 350°F (175°C). Brush the top of the loaf gently with milk or egg wash for a glossy finish. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C). Tent with foil if browning too fast.
  8. Cool: Remove from oven and let bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Notes

Do not skip the tangzhong step for best softness and freshness. Maintain liquid temperature around 110°F (43°C) to avoid killing yeast. Knead until dough is elastic but not tough. Rotate pan halfway through baking if browning unevenly. Slow proofing overnight in fridge enhances flavor and texture.

Nutrition

Keywords: Fluffy Milk Bread, Japanese Hokkaido Bread, Tangzhong Bread, Soft Bread, Pillowy Bread, Easy Bread Recipe, Homemade Bread

Find it online: https://magnetmeal.com/fluffy-milk-bread-japanese-hokkaido-recipe-easy-soft-pillowy-texture/