Japanese Milk Bread Recipe

Instructions

1. Make the Starter

In a medium bowl, combine the lukewarm milk, honey, and instant yeast. Stir gently to dissolve the honey and yeast. Let it sit for 5–10 minutes until it begins to foam, indicating the yeast is activated.

2. Mix the Dough

In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Gradually add the activated starter and mix until a shaggy dough forms.

3. Knead the Dough

Knead the dough on medium speed for about 8 minutes using a stand mixer fitted with a dough hook. If kneading by hand, work the dough on a clean surface for 10–12 minutes until it becomes smooth and elastic.

4. Incorporate the Butter

Add the room-temperature butter in two increments. Allow each addition to fully incorporate before adding the next. Knead on high speed for another 6–8 minutes (or 8–10 minutes by hand) until the dough is smooth, supple, and passes the windowpane test.

5. Bulk Fermentation

Transfer the dough to a lightly greased container, cover with a lid or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles or triples in size.

6. Divide and Rest

Gently deflate the risen dough and divide it into three equal pieces (weighing them ensures even baking). Shape each piece into a ball and let them rest on the counter for 20 minutes under a clean kitchen towel.

7. Shape the Dough

To shape, work with one ball at a time:

1. Lightly flour your work surface and rolling pin.

2. Roll the dough into a rectangle about 15 x 20 cm, ensuring an even thickness.

3. Fold the dough like a letter: bring one third of the rectangle towards the center, then fold the remaining third over the top.

4. Rotate the dough 90 degrees and gently roll it into a spiral, maintaining light tension as you roll. Avoid rolling too tightly to allow for proper expansion during proofing and baking.

Repeat with the remaining pieces.

8. Assemble the Loaf

Butter a loaf pan generously, including the lid if using a pullman pan. Place the three spiraled dough pieces side by side in the pan, seam side down.

9. Final Proof

Cover the pan and let the dough rise at room temperature for 1.5 hours, or until it doubles in size and fills the pan well.

10. Bake the Bread

Preheat your oven to 220°C (425°F). Bake the loaf for 25–30 minutes until golden brown and fragrant.

11. Cool and Enjoy

Immediately remove the bread from the pan and cool it on a wire rack to prevent sogginess. Allow it to cool completely before slicing to retain moisture and achieve the best texture.