Japanese milk bread

Japanese Milk Bread

Japanese milk bread, also known as Hokkaido milk bread, is a soft and fluffy bread that originated in Japan. It is characterized by its light and airy texture, as well as its slightly sweet taste. In this article, we will explore the history, ingredients, and preparation of Japanese milk bread.

History

Japanese milk bread has its roots in the yōshoku (Western-style cuisine) movement in Japan during the late 19th and early 20th centuries. As Japan opened up to the Western world, there was a growing interest in incorporating Western culinary techniques and ingredients into Japanese cuisine. This led to the development of various Western-style breads, including milk bread.

Ingredients

The key ingredients in Japanese milk bread are flour, milk, sugar, yeast, and butter. The use of milk in the dough gives the bread its distinctively soft and tender texture. Some recipes also call for the addition of tangzhong, a mixture of flour and water that is cooked to create a gel-like paste. Tangzhong helps to retain moisture in the bread, resulting in a longer shelf life and a softer crumb.

Preparation

To make Japanese milk bread, start by preparing the tangzhong, if using. In a small saucepan, combine flour and water, and cook over low heat until the mixture thickens to a paste-like consistency. Set it aside to cool.

In a large mixing bowl, combine flour, sugar, yeast, and salt. Make a well in the center and add the tangzhong, milk, and softened butter. Mix the ingredients together until a rough dough forms.

Transfer the dough to a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough into equal portions and shape them into balls. Place the dough balls into a greased baking pan, leaving some space between them for expansion. Cover the pan with a damp cloth and let the dough rise for another 30-60 minutes, or until it has doubled in size again.

Preheat the oven to 350°F (180°C). Brush the top of the dough with some milk or egg wash for a shiny finish. Bake the bread for about 25-30 minutes, or until it turns golden brown.

Serving

Japanese milk bread is best enjoyed fresh out of the oven, when it is still warm and fragrant. It can be served plain, with butter and jam, or used to make sandwiches. The soft and fluffy texture of the bread makes it a popular choice for toast and French toast as well.

See Also

• Bread
• Hokkaido Cuisine