Japanese milk bread is the fluffiest and softest bread loaf ever. It’s great on it’s own, with some butter, or a little condensed milk.

Japanese Milk Bread | the little epicurean
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Bread is my weakness. Crusty French baguettes, chewy Italian ciabatta, and this oh so fluffy and heavenly Japanese milk bread.

Ever since my high school days, there have always been diets and fads telling me to stay away from breads. It’s not that I couldn’t do it, it’s just that I don’t want to deny myself something so tasty.

I could give up chocolate, espresso, and maybe even whiskey, but refraining from breads…that might be a real tough one.

Japanese Milk Bread

For most of my childhood, my mom would only purchase two types of bread: Filipino pan de sal and Japanese milk bread.

I grew up eating bread with a slather of salted butter, maybe a piece of hard cheese, or a giant spoonful of sweetened condensed milk (the best!).

As I’ve gotten older, I’ve come to favor more heartier breads, but to this day, I still cannot enter an Asian bakery without buying a loaf of milk bread.

And that got me thinking…what if I had to move to an area that didn’t have my favorite breads? What would I do?

Naturally, the answer is simple. Learn to make all my favorite breads starting with this Japanese milk bread. (Up next, pineapple buns/melon pans!)

Japanese Milk Bread

How to make Hokkaido Milk Bread:

Even if you’ve never made bread before (or you’ve been intimidated to try), this will be the bread that will change your mind.

Japanese milk bread (also known as Hokkaido milk bread) is known for it’s distinct slightly sweet flavor and soft interior.

The secret to this fluffy milk bread is it’s use of a starter (water roux). A simple mixture of flour, water, and milk creates this paste that helps to produce the fluffiest bread ever.

Even four days after baking the bread, the loaf will remain soft and springy like the first day.

Japanese Milk Bread

Combining all the ingredients for the dough is fairly simple and straight forward. Once you’ve let the dough rest and rise for an hour, place the dough on a lightly floured work surface. Divide the dough into four equal parts.

Keep the cut dough under plastic wrap to prevent it from drying out or forming an unwanted skin. Roll the dough into balls. Working with one ball at a time, flatten or roll out dough to a length of about 8 inches and width of 5 inches.

Japanese Milk Bread

Fold in about 1-inch on both sides of the dough. Starting from the end closest to you, roll the dough into a log. Repeat with remaining dough.

Japanese Milk Bread

Place the logs seam-side down in a buttered and parchment lined loaf pan.

Cover loaf pan with plastic wrap and let rest for 30-45 minutes until dough has doubled in volume.

Japanese Milk Bread | the little epicurean

Lightly brush the top of the dough with heavy cream. Bake in a 350 degree F oven until the top of the bread is a nice golden brown and the internal temperature of the bread is at least 190 degrees F.

If the bread top colors too fast, place a foil tent over it to prevent it from burning.

Let the bread cool in the loaf pan for 5 minutes before unmolding, then allow the loaf to cool to room temperature on a wire rack. Once cool, go ahead and slice yourself a piece!

Japanese Milk Bread | the little epicurean
4.58 from 7 votes

Japanese Milk Bread

Japanese milk bread is the fluffiest and softest bread loaf ever. It’s great on it’s own, with some butter, or a little condensed milk.
Yield: 9×5-inch loaf
Servings: 10 slices
Japanese Milk Bread | the little epicurean
Prep Time: 35 minutes
Cook Time: 35 minutes
Dough Rest Time: 1 hour 45 minutes
Total Time: 2 hours 55 minutes
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Ingredients

Starter:

  • 3 Tbsp bread flour , (25 g) or all-purpose flour
  • ¼ cup whole milk, (60 ml)
  • ¼ cup water, (60 ml)

Dough:

  • 2 ½ cups bread flour, (325 g)
  • ¼ cup granulated sugar, (60 g)
  • 2 ¼ teaspoons active dry yeast, (7 g)
  • 1 Tablespoon non-fat dry milk powder, , optional*
  • 1 teaspoon fine sea salt
  • 1 large egg, lightly whisked, room temperature
  • ½ cup whole milk, (120 ml), room temperature
  • ¼ cup unsalted butter, (60 g), softened
  • heavy cream, as needed for brushing

Instructions 

  • Starter: Stir together flour, milk, and water in a microwave safe cup. Mixture will be slightly lumpy. Microwave for 20 seconds. (NOTE: this cooking time refers to a 1100 W microwave.)
    *See notes for directions cooking starter stovetop.
  • Remove from microwave and stir mixture together. Mixture will have thickened. Stir and break up any large clumps of flour. Then, return to microwave and heat for another 20 seconds. Remove from microwave and stir together. Heat for another 15 seconds until mixture is smooth and has thickened to the consistency of mashed potatoes.
    *If needed, return to microwave for another 10 seconds and mix again.
  • Transfer mixture to a cool clean bowl. Let mixture sit for 15 minutes to allow to cool before adding to remaining down ingredients.
  • Dough: In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, milk powder and salt. Attach dough hook to mixer. Add in cooled starter mixture, egg, and milk. Knead on low speed for 5 minutes. Scape down bowl to ensure thorough mixing.
  • Add softened butter and continue to knead on low speed for 5 minutes until butter is integrated into dough. Increase speed to medium and knead for another 5 minutes until dough is smooth and pulls away from the sides of the bowl.
  • Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest for 1 hour, or until dough is doubled in volume.
  • Line a 9 x 4-inch loaf pan with parchment paper. Grease and set aside. Transfer dough to a lightly floured working surface. Divide dough into four equal parts and roll into balls. Cover dough with plastic wrap as you work to prevent it from drying out or forming a skin.
  • Working with one ball of dough at a time, flatten or roll out dough to a length of about 8-inches and 5-inches wide. Fold in about 1-inch of the sides. Starting from the end closest to you, roll the dough into a log. Place log seam-side down in prepared loaf pan. Repeat with remaining dough balls. Cover loaf pan with plastic wrap and let sit for 30-45 minutes until dough has doubled in volume.
  • Lightly brush the top of the dough with heavy cream. Bake dough in a 350° F oven for 35-40 minutes until the top of the bread is golden brown and internal temperature of bread is at least 190 degrees F.
  • Let cool in loaf pan for 5 minutes. Unmold bread from loaf pan and allow to cool to room temperature on a wire rack. Once cool, slice bread accordingly.

Notes

  • Milk powder provides additional flavor. It is optional and can be omitted.
  • RECIPE SLIGHTLY ADAPTED FROM THE NEW YORK TIMES

Stovetop Starter:

Double the amounts listed in the starter ingredients for stovetop. It is difficult to cook a very small amount in a pot.
  • In a medium pot, whisk together bread flour, milk, and water. Set over medium heat and stir often, making sure to stir the bottom edges of the pot. Cook for about 5 minutes until mixture has thickened to the consistency of mashed potatoes. Remove from heat and transfer to a bowl. Cover with plastic wrap, allowing wrap to lay directly on top of starter mixture. Cool to room temperature. Use 1/2 cup of starter in the recipe. Discard remaining starter. 
All images and text ©The Little Epicurean

Nutrition

Calories: 203kcal, Carbohydrates: 31g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 253mg, Potassium: 89mg, Fiber: 1g, Sugar: 6g, Vitamin A: 215IU, Vitamin C: 0.1mg, Calcium: 42mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

What do with this Japanese milk bread?

This milk bread tastes great on it’s own. I mentioned that I enjoy milk bread with butter or condensed milk, but my MOST favorite way to eat milk bread… is this cinnamon sugar milk toast.

Japanese Milk Bread | the little epicurean

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4.58 from 7 votes

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112 Comments

  1. eric levine says:

    Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
    Thanks!

    1. Maryanne Cabrera says:

      That’s awesome! Thank you for trying the recipe!

  2. StephIe says:

    Dear Maryanne,
    Thank you so much for adapting this milk bread recipe, it is much simpler and easier for home bakers. I have not baking bread for a long time because of the fear of carbs. But deep in my heart I always loved soft fluffy bread, it reminds me of my childhood… I can’t say enough thanks for this recipe because I looked at several including the NYT cooking, too many steps and too much time consuming.
    To all the home bakers, this is a very forgiven recipe/bread, if the starter roux is for 2 loafs isn’t convenient for you, half it, using a microwave safe bowl, measure 22.5 g bread flour (2 and 3/4 TBSP), plus 60ml (2 oz) of milk and water each, microwave it in 10 seconds increments, stir after each 10 seconds, depending on the power of the microwave, took me 30-35 seconds. My loaf came out beautifully first time even with me eye balling how much the roux to put in and my dough was wet and sticky after mix. But it came out delicious and my husband couldn’t stop eating it. The whole family declared it is the bread for the household! I made it twice in one weekend!

    1. Maryanne Cabrera says:

      Thank you for trying out the recipe! I recently learned about microwaving the starter roux. It’s a great tip!

  3. Angel says:

    Hi Maryanne can I substitute the egg to whipped cream? Thanks before !

    1. Maryanne Cabrera says:

      The egg in the dough recipe cannot be substituted with cream.

  4. Rivermarket Kitchen says:

    Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. Hope to enjoy the best Japanese Milk Bread with my family. Thanks and have a nice day!

  5. Sefi says:

    Hello. I tried to make it today, but the dough is really soft & sticky, does it mean to be like that?

  6. Eri says:

    Hello! I was wondering about the active dry yeast listed in the recipe… Will it still activate using room temperature milk? I’ve never tried the tangzhong method and I wanted this recipe to be the first ^^”.

    I was also curious about the type of yeast used. I noticed that it is added directly to the dry ingredients… but isn’t that usually done with instant yeast? And wouldn’t it still need to be activated with a warm liquid? I’m still slightly new to bread making hehe please let me know.

    1. Maryanne Cabrera says:

      If you have new active dry yeast there is no need to proof it first. However, if you don’t know how old your yeast is- yes, you can activate it in warm liquid first to ensure it is still alive.

  7. Susan Ruan says:

    Where can I buy the loaf pan you used to make this bread?

    1. Maryanne Cabrera says:

      It’s a pullman loaf pan with cover. I purchased mine at Williams Sonoma. It’s also available at Sur la Table or Amazon.

  8. Angela says:

    Hi! Can I store the starter mix that I didn’t use for another time, or will it go bad? Thanks! :)

    1. Maryanne Cabrera says:

      Yes, you can store it in the fridge for up to 3 days. After that it will start to separate.

  9. Gabriel says:

    Hello, I noticed that you do not have a video for your Japanese milk bread recipe. Would it be possible for me to make the video? I have experience and has mastered this recipe and many others.

  10. JP says:

    Made 2 loaves today — amazing!! So soft and fluffy. How do you store your loaves once they’ve cooled?

    1. Maryanne Cabrera says:

      That’s great to hear! Thanks for trying out the recipe. I store the cooled bread in an airtight container at room temperature. If I make multiple loaves, once cooled, I tightly wrap them in plastic wrap and place them in a zip-top bag to store in the freezer.