{"id":2075363,"date":"2024-11-04T22:24:09","date_gmt":"2024-12-11T06:47:28","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2075363"},"modified":"2024-12-12T08:49:56","modified_gmt":"2024-12-12T14:49:56","slug":"japanese-milk-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/japanese-milk-bread\/","title":{"rendered":"Japanese Milk Bread"},"content":{"rendered":"<p>Ever wonder how Japanese bakers can produce such pillow-soft bread? Well, we\u2019re sharing the secret in this Japanese milk bread recipe! It\u2019s all about the <em>tangzhong<\/em> (roux starter) and a touch of patience. Plan to bake this bread when you have all day to relax.<\/p>\n<h2>What is Japanese milk bread?<\/h2>\n<p>Japanese milk bread is white bread with a fluffy interior and a distinct soft crust. The secret to its texture is the addition of tangzhong, a flour-based roux starter. The bread is also known as Hokkaido milk bread. However, the origins of that name are hard to trace. It could be because Hokkaido, a Japanese island, is renowned for its smooth, creamy milk.<\/p>\n<h2>What is the tangzhong method?<\/h2>\n<p>Based on the Japanese dough starter method called <em>yudane<\/em>, the tangzhong method was popularized by Taiwanese cookbook author Yvonne Chen. This method combines water, milk and flour to make a starter dough, which is cooked until it becomes a smooth paste.<\/p>\n<p>During this process, the starch from the flour is gelatinized by the high heat. The dough absorbs and locks in the moisture from the water and milk without activating any gluten. Tangzhong makes the bread more stable and keeps the bread moist for a longer period of time\u2014and, of course, it\u2019s the key to softness.<\/p>\n<h2>Ingredients for Japanese Milk Bread<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089443\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_1.jpg?fit=700%2C1024\" alt=\"Japanese Milk Bread Ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Bread flour:<\/strong> Bread flour has a higher protein content than other <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of flour<\/a>. That means more gluten is activated in the bread, resulting in a stronger structure and a more bread-like texture.<\/li>\n<li><strong>Whole milk:<\/strong> With whole milk and dry milk powder in the mix, Japanese milk bread is true to its name. Whole milk is the main hydrator for this loaf, along with a small amount of butter and water.<\/li>\n<li><strong>Dry milk powder:<\/strong> Dry milk powder can sometimes be found in local grocery stores. Call ahead to make sure yours sells it, and that they have it in stock. Otherwise, you can buy dry milk powder online.<\/li>\n<li><strong>Quick-rise yeast:<\/strong> Before tearing open the packet of yeast, double-check that you\u2019re using \u201cinstant\u201d and not \u201cactive\u201d yeast. Those are two different <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\" data-name=\"www.tasteofhome.com\/article\/all-about-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of yeast<\/a>.<\/li>\n<li><strong>Butter: <\/strong>Melted butter will incorporate easily into the dough. Cold butter will clump and never fully incorporate.<\/li>\n<li><strong>Egg:<\/strong> For the dough\u2019s egg wash, you\u2019ll need just one egg whisked with cold water.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the tangzhong<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089442\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_2.jpg?fit=700%2C1024\" alt=\"Place the 3 tablespoons water, 3 tablespoons whole milk and 2 tablespoons bread flour in a small pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the water, milk and bread flour to a small saucepan and mix until there are no lumps. Over low heat, whisk the mixture until it starts to look like thick glue, and the whisk leaves lines through the tangzhong as you stir, three to five minutes. Transfer the tangzhong to a small bowl and let it cool slightly.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>It\u2019s going to look very watery, but don\u2019t worry, the heat will cook it down.<\/p>\n<h3>Step 2: Form the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089438\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_3.jpg?fit=700%2C1024\" alt=\"Stir the mixture constantly with a whisk\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In the bowl of a stand mixer, combine the bread flour, milk powder, sugar, salt and yeast.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089445\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_4.jpg?fit=700%2C1024\" alt=\"In the bowl of a stand mixer, combine the bread flour, milk powder, sugar, salt and yeast and mix well\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the milk, butter, beaten egg and tangzhong. Using the dough hook, combine the ingredients until they&#8217;re thoroughly mixed, about two minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089440\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_5.jpg?fit=700%2C1024\" alt=\"Turn the dough onto a floured surface, and knead until it\u2019s smooth and elastic\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Cover the dough with a kitchen towel and let it rest for 15 minutes. Turn the dough out onto a floured surface and knead it until it&#8217;s smooth and elastic, six to eight minutes. (Alternatively, you can continue using the dough hook instead of kneading with your hands.)<\/p>\n<h3>Step 3: Let the dough rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089437\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_6.jpg?fit=700%2C1024\" alt=\"Place the dough ball in a greased bowl, turning once to grease the top\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the dough ball in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> After an hour, it\u2019s time to test if the dough is ready. Just flour one finger and poke the dough with it! If the hole stays and does not bounce back, the dough is ready.<\/p>\n<h3>Step 4: Divide and shape the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089439\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_7.jpg?fit=700%2C1024\" alt=\"Punch down the dough and divide it into three equal pieces\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Punch down the dough and turn it out onto a lightly floured surface. Divide it into thirds. Roll each third into a ball. Working with one ball at a time, roll the dough into an 8-inch-long oval.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089441\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_8.jpg?fit=700%2C1024\" alt=\"Fold the long edges into the middle, making long even lines on both sides\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Fold the long edges of the oval into the middle, making long even lines on both sides. Starting from the bottom, roll the dough into a log, pinching the seam to seal and leaving spirals visible on ends. Repeat with the remaining dough balls.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089444\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_9.jpg?fit=700%2C1024\" alt=\"Place the rolled doughs into a greased 9x5-inch loaf pan, seam sides down\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the dough logs into a greased 9&#215;5-inch (or 9x4x4-inch) loaf pan, seam sides down. Cover the pan with a kitchen towel and let the dough rise in a warm place until it reaches about 1\/2-inch below the edge of the pan, about 45 minutes to 1 hour. Preheat the oven to 350\u00b0F.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can use your <a href=\"https:\/\/www.tasteofhome.com\/article\/best-kitchen-scale\/\" data-name=\"www.tasteofhome.com\/article\/best-kitchen-scale\/\" data-module=\"content engagement\" data-position=\"embedded links\">kitchen scale<\/a> to help with dividing the dough into equal portions.<\/p>\n<h3>Step 5: Prepare the egg wash<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089448\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_10.jpg?fit=700%2C1024\" alt=\"Brush the top of each loaf with the egg wash\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, mix together the egg and water to make the egg wash. Once the dough has finished the second rise, brush the top with the egg wash.<\/p>\n<h3>Step 6: Bake the bread<\/h3>\n<p>Bake until the bread is deeply golden brown, 30 to 35 minutes, or until the internal temperature reads at least 190\u00b0. (Cover the pan loosely with foil during the last 10 to 15 minutes, if needed, to prevent overbrowning.) Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>I recommend waiting to slice the bread until it\u2019s cool\u2014this will seem impossible once the bread comes out of the oven, smelling warm and heavenly, but I promise it\u2019s worth the wait!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089446\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVP24_278647_MR_12_05_1.jpg?fit=700%2C1024\" alt=\"Japanese Milk Bread sliced on a baking sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>Japanese Milk Bread Variations<\/h2>\n<ul>\n<li><strong>Shape the dough into dinner rolls:<\/strong> Instead of dividing the dough into three pieces, divide it into 8 to 10 pieces. Shape each piece into a ball and line them in a greased 8- or 9-inch round pan. From there, follow the rest of this recipe\u2019s directions. The dinner rolls might need a little less time to bake, though, so check on them 25 minutes into baking.<\/li>\n<li><strong>Sprinkle with toppings:<\/strong> After you brush on the egg wash, sprinkle the top of the bread with sesame seeds, poppy seeds or everything bagel seasoning blend for more flavor.<\/li>\n<\/ul>\n<h2>How to Store Japanese Milk Bread<\/h2>\n<p>You can store Japanese milk bread in an airtight container or resealable bag on your counter for up to one week. However, it will start to lose its softness by day three.<\/p>\n<h3>Can you freeze Japanese milk bread?<\/h3>\n<p>Yes, you can freeze Japanese milk bread. If you don\u2019t think you\u2019ll finish the bread in time, slice it up and stash it in a freezer bag. It can be frozen for up to six months. To defrost, just pop a frozen slice in the toaster.<\/p>\n<h2>Japanese Milk Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2089447\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVP24_278647_MR_12_05_2.jpg?fit=700%2C1024\" alt=\"Japanese Milk Bread sliced on a baking sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>Is milk bread the same as brioche?<\/h3>\n<p>Brioche is an enriched bread that\u2019s dense and almost cakelike because it\u2019s made with eggs and butter. On the other hand, milk bread is made with tangzong and the addition of milk powder. This gives the bread a milky flavor and a softer crumb.<\/p>\n<h3>How do I keep Japanese milk bread moist?<\/h3>\n<p>You really don\u2019t need to do much, because the tangzhong will keep the bread moist as long as you store it correctly. Just don\u2019t put this bread in the refrigerator\u2014the cold air affects the starches in a negative way and will make the bread go stale.<\/p>\n<h3>What do you serve with Japanese milk bread?<\/h3>\n<p>Japanese milk bread is great lightly toasted with <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-jelly-and-jam-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-jelly-and-jam-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade jam<\/a> and butter. It\u2019s also popular to have a slice of bread with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/zippy-egg-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/zippy-egg-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">egg salad<\/a>. Since the bread is so soft, it\u2019s nice to add a textural contrast with crunchy veggies like cucumbers or radishes.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This Japanese milk bread recipe produces a loaf that&#8217;s soft, fluffy and irresistible. It&#8217;s made with the tangzhong method for the perfect pillowy texture.<\/p>\n","protected":false},"author":7061,"featured_media":2089105,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305306,327730,303971,304158,305616,305615,305271,305487,303966,304988,303887,305319,305669,305020,304072,324623,304016,304005,304150,303883,305031],"categories-v2":[308623,309299,308500,310461,309438,310897,310890,308988,308481,309216,310796,308495,308935,308478,339929,310938,308960,308669,309177,308579,308549,309434,308476,308975],"coauthors":[340568],"recommended_recipes":[{"post_title":"Japanese Cheesecake","post_link":"\/recipes\/michigan-cherry-japanese-style-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Japanese-Cheesecake_EXPS_THVP24_264080_MR_09_16_1.jpg"},{"post_title":"Yogurt Wheat Bread","post_link":"\/recipes\/yogurt-wheat-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23258_THHC1194786D19B-2.jpg"},{"post_title":"Buttermilk Wheat Bread","post_link":"\/recipes\/buttermilk-wheat-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Hawaiian Cheese Bread","post_link":"\/recipes\/hawaiian-cheese-bread\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_37393_LeticiaAlmeida_07.jpg"},{"post_title":"Hawaiian Bread","post_link":"\/recipes\/hawaiian-sweet-bread\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_15680_SarahTramonte_7.jpg"},{"post_title":"Cream Cheese Bread","post_link":"\/recipes\/cream-cheese-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Finnish Bread","post_link":"\/recipes\/finnish-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2425_C2017C49A.jpg"},{"post_title":"Bread Machine Wheat 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Bread","post_link":"\/recipes\/orange-yogurt-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cheese Batter Bread","post_link":"\/recipes\/cheese-batter-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9754_FB153741B05_27_10b.jpg"},{"post_title":"Homemade Pumpernickel Bread","post_link":"\/recipes\/homemade-pumpernickel-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pumpernickel-Bread_EXPS_DIYDAP22_41174_DR_02_15_1b.jpg"},{"post_title":"Golden Egg Bread","post_link":"\/recipes\/golden-egg-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14455_QC10163C33.jpg"},{"post_title":"Maple Wheat Bread","post_link":"\/recipes\/maple-wheat-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Maple-Wheat-Bread_exps48380_THCA1917912D02_08_1bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHVP24_278647_MR_12_05_2.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/japanese-milk-bread\/","name":"Japanese Milk Bread","datePublished":"2024-11-04","dateModified":"2024-11-04","prepTime":"PT50M","cookTime":"PT30M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHVP24_278647_MR_12_05_2.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This Japanese milk bread recipe produces a loaf that's soft, fluffy and irresistible.","recipeIngredient":["TANGZHONG:","3 tablespoons water","3 tablespoons whole milk","2 tablespoons bread flour","MILK BREAD:","275 grams bread flour","2 tablespoons whole dry milk powder","3 tablespoons sugar","1 teaspoon salt","1 tablespoon quick-rise yeast","1\/2 cup whole milk","3 tablespoons butter, melted","1 large egg, room temperature, beaten","1 tablespoon cold water","1 large egg, room temperature"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the tangzhong","text":"Add the water, milk and bread flour to a small saucepan and mix until there are no lumps. Over low heat, whisk the mixture until it starts to look like thick glue, and the whisk leaves lines through the tangzhong as you stir, three to five minutes. Transfer the tangzhong to a small bowl and let it cool slightly. Editor's Tip: It\u2019s going to look very watery, but don\u2019t worry, the heat will cook it down.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Form the dough","text":"In the bowl of a stand mixer, combine the bread flour, milk powder, sugar, salt and yeast. Add the milk, butter, beaten egg and tangzhong. Using the dough hook, combine the ingredients until they're thoroughly mixed, about two minutes. Cover the dough with a kitchen towel and let it rest for 15 minutes. Turn the dough out onto a floured surface and knead it until it's smooth and elastic, six to eight minutes. (Alternatively, you can continue using the dough hook instead of kneading with your hands.)","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let the dough rise","text":"Place the dough ball in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour. Editor\u2019s Tip: After an hour, it\u2019s time to test if the dough is ready. Just flour one finger and poke the dough with it! If the hole stays and does not bounce back, the dough is ready.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Divide and shape the dough","text":"Punch down the dough and turn it out onto a lightly floured surface. Divide it into thirds. Roll each third into a ball. Working with one ball at a time, roll the dough into an 8-inch-long oval. Fold the long edges of the oval into the middle, making long even lines on both sides. Starting from the bottom, roll the dough into a log, pinching the seam to seal and leaving spirals visible on ends. Repeat with the remaining dough balls. Place the dough logs into a greased 9x5-inch (or 9x4x4-inch) loaf pan, seam sides down. Cover the pan with a kitchen towel and let the dough rise in a warm place until it reaches about 1\/2-inch below the edge of the pan, about 45 minutes to 1 hour. Preheat the oven to 350\u00b0F. Editor's Tip: You can use your kitchen scale to help with dividing the dough into equal portions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the egg wash","text":"In a small bowl, mix together the egg and water to make the egg wash. Once the dough has finished the second rise, brush the top with the egg wash.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVS24_278647_MR_12_05_10.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bread","text":"Bake until the bread is deeply golden brown, 30 to 35 minutes, or until the internal temperature reads at least 190\u00b0. (Cover the pan loosely with foil during the last 10 to 15 minutes, if needed, to prevent overbrowning.) Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Editor's Tip: I recommend waiting to slice the bread until it\u2019s cool\u2014this will seem impossible once the bread comes out of the oven, smelling warm and heavenly, but I promise it\u2019s worth the wait!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/Japanese-Milk-Bread-TOHVP24_278647_MR_12_05_1.jpg?fit=700,1024"}],"recipeYield":"1 loaf","author":[{"@type":"Person","name":"Rezel Kealoha"}],"nutrition":{"@type":"NutritionInformation","calories":" 141 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"227mg sodium","carbohydrateContent":"23g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":4,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia, Japanese, Authentic","video":{"@type":"VideoObject","name":"Bakeable from Taste Recipes Presents: Japanese Milk Bread","description":"Check out this video for how to make Japanese Milk Bread.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/BakeableJan25JapaneseMilkBread278647120224_thumbnail.jpeg"],"uploadDate":"2024-12-12 14:50:08","duration":"P0DT0H2M55S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/Bakeable_Jan25_JapaneseMilkBread_278647_120224.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Theresa419"},"reviewBody":"<p>I made this bread recipe and was delighted with the results. It was time-consuming but easy to make. I am almost at sea level, 35 feet altitude, so I had to add time for rising. I increased each rise time in the recipe by at least 30 minutes. With these adjustments, and using instructions exactly as written it was delicious, with a soft crumb and deep golden color on the top. The milk gives it a mild flavor and it pairs perfectly with eggs and fruit for breakfast. <\/p><p>Just for fun, I added a layer of gouda cheese in the center of each roll of dough. It toasts nicely and would be great used for sandwiches or even croutons. I plan to make two more loaves today, one with cinnamon and sugar and one with herbs and cheese.<\/p><p>I read that this bread shouldn't be refrigerated, which makes me wonder if I could freeze it? Great recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"slfish68"},"reviewBody":"<p>It was my first time trying technique and I was super happy with how my loaf turned out. I\u2019ve always wanted to try technique, so I was glad the bakeable challenge motivated me to. The 1 hour rise was perfect for both. I tented foil last 15 minutes. I finally bought a scale, realized how inaccurate online conversion charts are, said it should be 2 1\/4 c flour. But, measuring on scale equaled 1 3\/4 c., my bread making will hopefully improve now.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kalepe"},"reviewBody":"<p>Very tasty! Mine didn't rise as much as the picture so I want to try again and try to figure out what I did wrong. Regardless, it is absolutely delicious! I've tried it as is and I've tried it toasted. And, bonus!, it is a pretty bread.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Terri482"},"reviewBody":"<p>This bread is soft, sweet, and delicious. It was easy to make. I was a little confused about the shaping of the loaf until I watched the instructions instead of just reading the instructions. I thought it would turn out segmented and weird, but it looks pretty much like a regular loaf. I took mine out at 50 minutes, and it was perfectly baked. I should have foiled the top sooner though.  It browned pretty quickly. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bakeable from Taste Recipes Presents: Japanese Milk Bread","description":"Check out this video for how to make Japanese Milk Bread.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/Bakeable_Jan25_JapaneseMilkBread_278647_120224.mp4","duration":"175","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHVP24_278647_MR_12_05_2.jpg","advertising":true,"jw_id":"UsCte8gS","jw_url":"http:\/\/content.jwplatform.com\/videos\/UsCte8gS-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/UsCte8gS\/poster.jpg?width=720","jw_publish_date":"12\/12\/2024"},"rms_legacy_id":"278647","romance_copy_dek":"This Japanese milk bread recipe produces a loaf that's soft, fluffy and irresistible.","enhanced_recipe_title":"Japanese Milk Bread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"TANGZHONG:","IngredientText":"TANGZHONG:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons water","IngredientText":"3 tablespoons water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons whole milk","IngredientText":"3 tablespoons whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons bread flour","IngredientText":"2 tablespoons bread flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"MILK BREAD:","IngredientText":"MILK BREAD:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"275 grams bread flour","IngredientText":"275 grams bread flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons whole dry milk powder","IngredientText":"2 tablespoons whole dry milk powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons sugar","IngredientText":"3 tablespoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon quick-rise yeast","IngredientText":"1 tablespoon quick-rise yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup whole milk","IngredientText":"1\/2 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, melted","IngredientText":"3 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature, beaten","IngredientText":"1 large egg, room temperature, beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cold water","IngredientText":"1 tablespoon cold water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHVP24_278647_MR_12_05_2.jpg","RecipeId":278647,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Japanese Milk Bread Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"57111\"]","RecipeAttachmentFileName":"EXPS_TOHVP24_278647_MR_12_05_2.jpg","ContributorId":null,"Firstname":"Sarah","Lastname":"Farmer","City":"Waukesha","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 50 mins. + rising Cook: 30 mins. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"1 loaf.","DigitalTitle":"Japanese Milk Bread","SubmittedTitle":"Japanese Milk Bread","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"11\/4\/2024 10:24:09 PM","ContestPlacementId":null,"FbImage":"FB_TOHVP24_278647_MR_12_05_1.jpg","PreparationTimeInMinutes":50,"CookTimeInMinutes":30,"TotalTimeInMinutes":80,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Japanese Milk Bread","OriginalSourceProject":"Japanese Milk Bread","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Japanese milk bread takes a while to make, but the results are worth it! 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