Japanese Milk Bread Recipe

Name: Japanese Milk Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Water Roux:; 10 tablespoons water; 3 3/4 tablespoons bread flour; Dough:; 3 cups bread flour; 3 tablespoons bread flour; 5 tablespoons white sugar; 3 tablespoons milk powder; 1 (.25 ounce) package instant yeast; 1 teaspoon salt; 1 egg; 3 tablespoons cold whipping cream; 3 tablespoons cold water; 2 1/2 tablespoons cold butter, cut into chunks

Servings: persons

Water Roux:
10 tablespoons water
3 3/4 tablespoons bread flour
Dough:
3 cups bread flour
3 tablespoons bread flour
5 tablespoons white sugar
3 tablespoons milk powder
1 (.25 ounce) package instant yeast
1 teaspoon salt
1 egg
3 tablespoons cold whipping cream
3 tablespoons cold water
2 1/2 tablespoons cold butter, cut into chunks

1
Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature.
2
Place 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux, egg, cream, and water. Knead dough until it comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl.
3
Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled, about 40 minutes.
4
Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled, 45 to 60 minutes.
5
Preheat the oven to 450 degrees F (230 degrees C).
6
Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.

633

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Water Roux:, 10 tablespoons water, 3 3/4 tablespoons bread flour, Dough:, and more.

Yes, Japanese Milk Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Japanese Milk Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions