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I am a firm believer in trying other cultures’ cuisine and even making it myself in a way to experience new things. Japanese Milk Bread, also known as Hokkaido Milk Bread, is a soft, fluffy, and slightly sweet bread that is by far one of my favorite things to make myself at home in my Lodge Dutch Oven. Milk bread has been around for centuries and passed down for generations as a delicious alternative to sandwich bread.
Now this delicious, comforting bread lives on in the kitchens around us, and I am here today to tell you about the simple recipe that started my love for milk bread! (You can find the full recipe at the end.)
How to Make Milk Bread
- Mix all your dry ingredients together in a stand mixer with a dough hook, a large bowl can be used instead.
- In a small saucepan, combine 3 tablespoons of lukewarm milk, water, and flour and whisk over low heat. Do not stop whisking until a smooth paste forms.
- Once you have a smooth paste, remove from heat, add in your ½ cup of cold milk and egg while whisking until fully combined.
- Turn your stand mixer on low speed and slowly add in your Tangzhong and melted butter. Mix until a sticky ball of dough forms.
- On a well-floured surface, turn out the dough and kneed for 5 minutes.
- Place dough ball into an oiled bowl and cover for an hour.
- Once dough has risen, turn out dough again onto a floured surface and knead for an additional 5 minutes.
- Cut dough into 3-4 equal sections and roll out each piece with a floured rolling pin.
- Roll each section up into itself and place in you oiled Lodge Dutch Oven side by side.
- Place your lid onto your Dutch Oven and let rise for another hour.
- Uncover bread and brush with a mixed egg on top of the loaf.
- Bake for 30-35 minutes in the oven at 350 degrees Fahrenheit.
- Enjoy with butter!
Here is the full recipe:
The next time you see a recipe to try, don’t be afraid! Learning in the kitchen is an intelligence that not everyone processes. Also, learning some simple history behind your food put that much more meaning to it!
Milk Bread
Ingredients
- 2 1/2 cups of flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons of whole milk, lukewarm
- 3 tablespoons of water
- 1/4 cup unsalted butter, melted
- 12 tablespoons flour
- 1 egg
- 1/2 cup of whole milk, cold
- 1 egg
Instructions
- Mix all your dry ingredients together in a stand mixer with a dough hook, a large bowl can be used instead.
- In a small saucepan, combine 3 tablespoons of lukewarm milk, water, and flour and whisk over low heat. Do not stop whisking until a smooth paste forms.
- Once you have a smooth paste, remove from heat, add in your ½ cup of cold milk and egg while whisking until fully combined.
- Turn your stand mixer on low speed and slowly add in your Tangzhong and melted butter. Mix until a sticky ball of dough forms.
- On a well-floured surface, turn out the dough and knead for 5 minutes.
- Place dough ball into an oiled bowl and cover for an hour.
- Once dough has risen, turn out dough again onto a floured surface and knead for an additional 5 minutes.
- Cut dough into 3-4 equal sections and roll out each piece with a floured rolling pin.
- Roll each section up into itself and place in you oiled Lodge Dutch Oven side by side.
- Place your lid onto your Dutch Oven and let rise for another hour.
- Uncover bread and brush with a mixed egg on top of the loaf.
- Bake for 30-35 minutes in the oven at 350 degrees Fahrenheit.
- Enjoy with butter!
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