It is closer to a brioche in texture but without that slight sweetness. Thank you for sharing. No one is exactly sure of the history of Japanese milk bread since bread wasn’t a big thing in Japan for a very long time, but there are several theories. You filled when rolling up the buns? This is perfect bread. I haven’t frozen this myself, but I don’t really see any reason why you couldn’t since bread generally freezes fine. Mix until smooth and no lumps remain - do this before turning on the heat. https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread Note the measurements are in weight first as these are more accurate. This looks amazing. I’m so glad to hear you are enjoying this so much – I agree it has such a wonderful texture. Set aside to cool by covering with a plastic film. Other whole grain flours are generally a coarser texture so the bread is likely to not be anything like as soft, and also typically lower protein – again I’d suggest maybe swapping just a bit to see how it goes. I’ll admit, when I have seen lines of similar-looking white bread any time I have been in Asia, I haven’t felt inspired. I made this bread today and it was absolutely delicious. Only that I’d suggest probably not using the lid, if it has one, so you get the nice rounded shape etc, but otherwise I hope it worked out! Wow! Cover and leave to rise in a relatively warm place until doubled - around 1 hour. I agree it’s such a wonderful bread. Could it be that it needed a few more minutes more in the oven? I hope you enjoy this bread recipe using tangzhong method. Thank you for sharing this recipe! Japanese milk bread might look a little unassuming, but this is one special loaf. Lightly beat the egg and brush the top of the loaf with egg wash. Bake the loaf for approx 30 minutes until golden brown. It turned out good but didn’t rise much in the oven. Preheat oven to 350F/175C. You might want to reduce the salt ever so slightly as a result, though if it’s just lightly salted it is probably not so necessary. Will let you know tomorrow what happens. The egg does definitely add a nice richness, but yes you can make without. It’s delicious with butter and jam for breakfast, it will make an exceptional sandwich for lunch, or serve it up in place of dinner rolls at supper. If you form rolls, try using a round pan instead. So glad to hear you enjoyed! It is always best to be as consistent as possible when baking bread, so I'd recommend trying to use weight measurements, but cups are listed as well if not. You may need to add slightly more flour as you are kneading so it is not too sticky, but it should stay soft. This Japanese milk bread looks so light and fluffy. Thank you, hope you enjoy as much as we did! Hi, I dont have fast acting yeast, would I be able to replace ut with instant yeast ? Bread was introduced to Japan until 1543. If it browns too fast, tent with foil for the last part of cooking. It looks soft and pillowy. Easy Sourdough Bread Recipe Sourdough Bread Starter Sourdough Pancakes Easy Bread Artisan Bread Recipes Baking Recipes Healthy Recipes Couple Cooking Vegan Bread I try to avoid making this kind of bread as I cannot settle for just one slice…but here I am again with another version of it…the bread is so soft, light and yet rich at the same time…I love eating it by peeling the crumb as it come out so thin, almost like paper sheets…very addictive. Thanks again…. I’ve heard you describing this bread for a while now and I’m so excited to see it! This looks tasty! I used tangzhong or water roux method as in many of my bread recipes. No I haven’t tried it. It’s a great base for sandwiches and toasts beautifully too. I love how soft, fluffy and bouncy the bread is and how high it rises. Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll. So the main things when it comes to substituting flour is the different level of gluten-forming protein and how much they absorb liquid, as well as texture. Once foamy, add in the rest of the bread ingredients in a stand mixer with dough hook and start kneading on low speed. Just before placing the loaves in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire). Make a well in the center of the ingredients and place one of the eggs, milk, and tangzhong in it. Sep 8, 2020 - Explore Tami Isaacs Pearce's board "Japanese milk bread" on Pinterest. Wow – that’s such a delightfully fluffy loaf – I used to think I preferred artisan loaves too, but after looking at this – it’s hard for me to choose! 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