Super Fluffy Japanese Milk Bread | Supergolden Bakes

Japanese Milk Bread also known as Hokkaido bread uses a water roux starter (tangzhong) to create the ultimate fluffy bread!

The Tangzhong method creates super soft, fluffy bread that stays soft for days without the use of chemicals. Tangzhong translates as “water roux” – flour and water mixed together and cooked over low heat to create a paste. The starch in the flour “gelatinizes” and holds on to moisture.

The roux is then added to the dough and acts as a bread enhancer, helping milk bread to rise higher and stay soft and fresh for longer.

HERE’S WHAT YOU WILL NEED
For best results please use a digital scale to measure your ingredients (cup measurements also provided). You will also need a 2lb loaf pan, a pastry brush and a cooling rack.

White bread flour
Milk – ideally whole milk and water
Optional: Milk powder
Rapid rise yeast – this instant yeast does not need to be activated
Sugar, salt
Unsalted butter – very soft or melted and cooled
Eggs

Find all the details and print the full recipe here:

Or connect with me here: