Japanese Loaf Bread
Japanese Loaf Bread

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese loaf bread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Compare Prices on Japanese Bread Pan in Kitchen & Dining. I use Japanese brand Nisshin flour. Source: Japan's secret love of a breakfast loaf.

Japanese Loaf Bread is only one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Japanese Loaf Bread is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook japanese loaf bread using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Loaf Bread:
  1. Get 350 gr bread flour
  2. Get 45 gr rice flour
  3. Prepare 1 egg
  4. Prepare 200-220 ml fresh milk
  5. Make ready 30 gr sugar
  6. Make ready 45 gr unsalted butter
  7. Get 5 gr salt
  8. Take 5 gr instant yeast

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to. And today, it has become the bread people eat every morning as toast. Remove the loaf from the oven, and cool it on a rack.

Instructions to make Japanese Loaf Bread:
  1. Mix both flour, sugar and salt. Add in instant yeast, mix well
  2. Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes.
  3. Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size.
  4. Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again.
  5. Second proof it until at least 3/4 pan height.
  6. Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it.

This Hokkaido Milk Loaf is now made possible using the Bread Maker with this recipe of mine! Click here for the hand kneaded / hand mixer version of the recipe! Japanese milk bread is the fluffiest and softest bread loaf ever. It's great on it's own, with some butter, or a little condensed milk. Crusty French baguettes, chewy Italian ciabatta, and this oh so fluffy and heavenly Japanese milk bread.

So that’s going to wrap this up for this exceptional food japanese loaf bread recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!