Fluffy Homemade Japanese Milk BreadVeg
Learn how to bake authentic Japanese milk bread, known for its incredibly soft, fluffy texture and subtle sweetness. This recipe uses the Ankarsrum Assistent to create two perfect loaves. With a simple dough enriched with butter and milk, you will achieve professional results at home. Follow these steps to master a classic bread that is perfect for slicing and enjoying with your favorite spreads. A delicious, airy treat that is sure to become a favorite in your kitchen.
Ingredients
700 g Wheat Flour
65 g Castor Sugar
1 tsp Salt
500 g Milk
80 g Butter
14 g Dry Yeast
Instructions
1
Assemble your stand mixer with the dough roller and dough knife.
2
Heat the milk to approximately 40°C/104°F, then add the dry yeast and stir until fully combined.
3
In a separate bowl, mix the wheat flour and caster sugar together.
4
Pour the milk mixture into the mixer bowl. Gradually add the flour and sugar mixture, starting on a low speed, then increase the speed as needed.
5
Let the dough knead for 5–7 minutes. If necessary, adjust the dough roller toward the center.
6
Remove the dough from the bowl and knead in the room-temperature butter by hand.
7
Return the dough to the bowl, add the salt, and knead on medium speed for an additional 8 minutes.
8
Cover the bowl and let the dough rise for about 2 hours.
9
Turn the dough onto a clean surface and divide it into 6 equal portions. Form each portion into a smooth ball.
10
Place 3 dough balls into each of the 2 parchment-lined loaf pans. Cover with plastic wrap and let rise for 30 minutes.
11
Preheat your oven to 175°C/350°F. Bake the loaves in the lower part of the oven for 20–25 minutes.
12
Remove the bread from the oven and let it cool for 5 minutes in the pans before removing them to cool completely. Slice and serve with your favorite spread.
