"Japanese Milk" Bread

My all-time favorite "Japanese Milk" bread: a dough made with milk, cream and milk powder gives the softest, fluffiest crumb. Just look at it torn open - it's simply fantastic, not bread but a fairy tale. Highly recommend making this at home!

"Japanese Milk" Bread

The softest Japanese milk bread made with milk, cream and milk powder. Shaped from four rolls, giving a fluffy 'pull-apart' texture inside.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Rising and proofing 2 hours hrs 50 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 1 loaf

Ingredients Method Notes

Ingredients

  

• 5 g dry yeast
• 125 ml milk
• 15 g milk powder
• 400 g wheat flour
• 75 ml cream 20%
• 1 pinch salt
• 1 egg

Method

 

1. Warm the milk and cream on the stove until lukewarm.
2. In a deep bowl, mix 300 grams of the flour with all the dry ingredients - milk powder, yeast and salt.
3. Add the egg and the warm milk mixture. Knead the dough, gradually adding the remaining flour. Gather the dough into a ball and set in a warm place for 1.5 hours.
4. Turn the risen dough onto a floured surface and divide into 4 equal parts. Cover with a towel and let rest for another 20 minutes.
5. Roll out each piece into a rectangle the width of the pan and roll it up like a log. Place the rolls seam-side down, side by side, in a pan greased with vegetable oil. Let rise for another hour.
   
6. Bake in an oven preheated to 175 °C for 30 minutes. Cool the finished bread on a rack - and enjoy. Bon appetit!
   

Notes

Shaping from four rolls gives that striking pull-apart texture with fluffy 'slices'.