Japanese Loaf Bread
Japanese Loaf Bread

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, japanese loaf bread. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

I use Japanese brand Nisshin flour. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong.

Japanese Loaf Bread is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Japanese Loaf Bread is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have 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. Prepare 350 gr bread flour
  2. Prepare 45 gr rice flour
  3. Make ready 1 egg
  4. Make ready 200-220 ml fresh milk
  5. Make ready 30 gr sugar
  6. Prepare 45 gr unsalted butter
  7. Take 5 gr salt
  8. Make ready 5 gr instant yeast

Source: Japan's secret love of a breakfast loaf. 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.

Steps 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.

Lightly flour your hands and your work surface to prevent the dough from sticking. Divide the dough into four equal portions. I like to weigh the dough first and then weigh each sectioned dough to make sure I get equal pieces. With this bread-making technique popular in Asia, the bread is soft, springy and stays fresh a long time. Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

So that is going to wrap this up for this special food japanese loaf bread recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!