Japanese Milk Bread Recipe (Hokkaido milk bread) - The Flavor Bender

Name: Japanese Milk Bread Recipe (Hokkaido milk bread) - The Flavor Bender
Ingredients: 60 mL water (¼ cup); 60 mL milk (¼ cup); 23 g bread flour; Tangzhong (room temperature); ½ cup milk (lukewarm); 7 g active dry yeast (2 - 2 ¼ tsp); 50 g sugar (¼ cup); 15 g dry milk powder (2 tbsp); 1 egg; 350 g bread flour (about 2 ⅔ cups, spoon and leveled); 1 tsp sea salt; 58 g unsalted butter (softened, 4 tbsp / ½ stick)

"The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Learn step by step how to make the perfect milk bread loaf...."

INGREDIENTS

•

60 mL water (¼ cup)

•

60 mL milk (¼ cup)

•

23 g bread flour

•

Tangzhong (room temperature)

•

½ cup milk (lukewarm)

•

7 g active dry yeast (2 - 2 ¼ tsp)

•

50 g sugar (¼ cup)

•

15 g dry milk powder (2 tbsp)

•

1 egg

•

350 g bread flour (about 2 ⅔ cups, spoon and leveled)

•

1 tsp sea salt

•

58 g unsalted butter (softened, 4 tbsp / ½ stick)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes