You'll simply melt over King Arthur's Japanese milk bread! This incredible loaf has a texture so pillowy soft, it'll redefine what you thought possible. Its origins trace back to post-war Japan, where it became a beloved comfort food. The secret? A special tangzhong starter that creates an impossibly tender crumb. Baking this bread is a true culinary delight, with techniques like proper kneading and proofing ensuring a perfect rise. Each bite bursts with a subtly sweet flavor, thanks to the harmony of milk, butter, and sugar. Discover why this light, airy bread has captivated bakers worldwide – there's more to explore! Whether you’re a novice or seasoned baker, mastering this delightful loaf is well within reach. King Arthur offers a detailed milk bread recipe that walks you through every step, ensuring your homemade bread is just as irresistible as the original. From its tantalizing aroma to its heavenly flavor, this milk bread recipe King Arthur provides everything you need to create a loaf worthy of celebration.
Key Takeaways
- Japanese milk bread, known as shokupan, originated in the late 19th century and gained popularity as a comfort food in post-World War II Japan.
- The recipe includes a roux-based starter (tangzhong) that enhances the bread's moisture, tenderness, and pillowy soft texture.
- Kneading the dough for 10 minutes and allowing it to proof for 1 hour are crucial techniques for achieving a light, airy texture.
- Each bite offers a melt-in-your-mouth experience with a subtly sweet flavor from the combination of butter and milk.
- Japanese milk bread's versatility allows it to be used creatively in various dishes, from breakfast to desserts.
History
Though the origins of Japanese milk bread, known as shokupan, can be traced back to the late 19th century, its rise in popularity didn't occur until the post-World War II era.
As Japan rebuilt after the war, families were eager to embrace new culinary delights that brought comfort and joy. Shokupan, with its pillowy soft texture and delicate sweetness, became a beloved staple.
Bakers refined the recipe, experimenting with techniques like tangzhong, which creates an incredibly tender crumb. Soon, this fluffy white bread was gracing breakfast tables and lunchboxes across the country.
Whether enjoyed as toast with jam, or as the base for sandwiches, shokupan quickly cemented its place in Japanese food culture.
Today, it remains a cherished part of the daily routine, a simple pleasure that connects generations.
The history of this iconic bread is one of resilience, innovation, and the enduring power of comfort food to bring people together.
Recipe
Japanese Milk Bread
Recipe
Soft, pillowy, and utterly delicious, Japanese milk bread, also known as "Shokupan," is a beloved staple in Japanese bakeries and homes. This enriched bread features a unique technique that results in an incredibly light and airy texture, perfect for sandwiches, toast, or simply enjoying on its own.
The secret lies in the use of a roux-based starter, known as the "tangzhong," which helps to create a moist and tender crumb. Mastering the art of Japanese milk bread is a rewarding experience that will have you savoring every fluffy bite. With a few simple ingredients and a bit of patience, you can bring the flavors of Japan right to your kitchen.
Ingredients:
- 250g bread flour
- 40g granulated sugar
- 5g salt
- 5g active dry yeast
- 120ml milk, warmed
- 1 egg
- 30g unsalted butter, softened
Cooking Instructions:
In a medium saucepan, whisk together 20g of the bread flour and 120ml of the warmed milk to create a smooth roux. Cook over medium heat, stirring constantly, until the mixture thickens into a paste-like consistency, about 2-3 minutes.
Remove from heat and let cool to room temperature.
In a large mixing bowl, combine the remaining 230g of bread flour, sugar, salt, and yeast. Add the cooled tangzhong, egg, and softened butter, and knead the dough until it becomes smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough to release any air bubbles, then divide it into 8 equal pieces. Shape each piece into a tight ball and place them in a greased 9×5 inch loaf pan. Cover and let the dough rise again until it reaches the top of the pan, about 30-40 minutes.
Bake the bread at 350°F (175°C) for 30-35 minutes, or until the top is golden brown. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Tips:
- For an extra soft and fluffy texture, consider using a combination of all-purpose and bread flour.
- Adjust the baking time as needed, as ovens may vary in temperature.
- Serve the Japanese milk bread warm or at room temperature, and enjoy it with your favorite toppings or as part of a delicious sandwich.
Cooking Steps
Knead the dough for 10 minutes until it's smooth and elastic.
Let it proof for an hour, then bake the loaf at 350°F.
Slice and serve the warm, buttery-soft bread – you're sure to enjoy every bite!
Step 1. Knead Dough for 10 Minutes
Consistently kneading the dough for about 10 minutes is crucial to achieving the light, airy texture that defines Japanese milk bread.
You'll want to really get in there and work that dough, using the heel of your hand to push it, then fold it over itself. This motion helps develop the gluten, which gives the bread its soft, fluffy crumb.
Don't be afraid to put some muscle into it! Kneading is a great way to relieve stress and get in a little workout.
As you knead, you'll feel the dough transform from sticky and shaggy to smooth and elastic. Keep at it until the dough passes the "windowpane test" – you should be able to stretch a small piece of dough thin enough to see light through it without it tearing.
Once the dough is ready, you can move on to the next steps in crafting your delicious Japanese milk bread.
Get ready for pillowy-soft slices that are perfect for sandwiches, toast, or simply enjoying on their own.
Step 2. Proof Dough for 1 Hour
After thoroughly kneading the dough, it's time to let it proof for an hour. This is when the magic happens! The yeast will work its wonders, making the dough rise and grow into a soft, fluffy masterpiece.
Find a warm, cozy spot in your kitchen – maybe near the oven or on the counter. Gently place the dough in a lightly greased bowl, cover it with a damp towel, and let it do its thing.
As the minutes tick by, you'll notice the dough gradually expanding, doubling in size. Resist the temptation to peek too often! Opening the bowl lets out precious heat and can slow down the proofing process.
After a full 60 minutes, your dough should be ready – light, airy, and raring to go. Punch it down gently to release any air bubbles, then you can shape it into fluffy loaves or rolls.
Get ready for the most tender, melt-in-your-mouth Japanese milk bread ever!
Step 3. Bake Loaf at 350°F
Preheat your oven to a toasty 350°F. Once it's nice and hot, pop your fluffy dough into the oven.
Now, sit back and let the magic happen! The delicious aroma of freshly baked bread will soon fill your kitchen, making your mouth water.
Bake the loaf for around 30 minutes, until the crust is a beautiful golden brown. Use a meat thermometer to make sure the internal temperature reaches 190°F. This ensures your bread is perfectly cooked all the way through.
When the timer dings, carefully remove the bread from the oven. Let it cool on a wire rack for about 10 minutes before slicing into it. This allows the bread to set and the steam to escape, so you don't end up with a gooey mess.
Now, grab a slice and slather it with butter or your favorite spread. Mmm, can you just imagine how soft, fluffy, and utterly delightful this Japanese Milk Bread is going to be?
Get ready for a truly heavenly experience!
Step 4. Slice and Serve Warm Bread
Once the bread has cooled for 10 minutes, you can finally slice into it. Grab a sharp knife and gently saw through the pillowy-soft loaf.
Revealing its beautiful, golden-brown crust, the bread's irresistible aroma will fill the air, making your mouth water. Slice the bread into thick, even pieces, perfect for sharing. For those with dietary restrictions, consider enjoying this bread alongside some lower-calorie ice cream options to balance your indulgence.
Top each slice with a pat of creamy butter, letting it melt into the fluffy interior. Enjoy the bread warm, savoring the sweet, milky flavors that dance on your tongue. The soft, tender texture practically melts in your mouth, leaving you craving more.
For a special touch, serve the Japanese Milk Bread with a drizzle of honey or a sprinkle of cinnamon sugar.
This bread is sure to delight your family and friends, becoming the star of any meal. Slice, serve, and savor the delightful goodness of this homemade treasure.
Step 5. Enjoy the Buttery Soft Texture
With your freshly baked Japanese Milk Bread now cooled, it's time to sink your teeth into its pillowy-soft, buttery texture. The moment you tear off a slice, you'll be amazed by the incredible softness that almost melts in your mouth.
This bread's unique texture comes from the special way it's made, using a technique called "tangzhong." By cooking a portion of the flour and liquid beforehand, you end up with a dough that's incredibly light and airy, yet still maintains a rich, buttery flavor. Notably, the butter used in this recipe contributes to the overall decadence, as it contains essential fatty acids and vitamins butter's nutritional benefits.
As you take a bite, you'll notice how the crust practically disappears, leaving behind only the most delectable, cloud-like interior. Each mouthful is a delightful experience, with the butter and milk creating a subtly sweet taste that's truly heavenly.
Whether you enjoy it plain or with your favorite toppings, this Japanese Milk Bread is sure to become a new household favorite. Savor every bite and bask in the pure joy of its unbelievably soft, melt-in-your-mouth texture.
Final Thoughts
Japanese milk bread is a delicate and fluffy treat that has captured the hearts of baking enthusiasts worldwide. As you've discovered, the secret to its irresistible softness lies in the careful kneading and folding techniques.
Whether you're enjoying a slice fresh from the oven or savoring it with a warm cup of tea, this bread is sure to bring a smile to your face.
Looking ahead, the versatility of Japanese milk bread makes it a fantastic canvas for endless culinary creations.
Imagine slicing it into thick, pillowy pieces and using it for French toast or bread pudding. Or, try incorporating it into sandwich recipes for a delightful twist. The possibilities are endless!
Frequently Asked Questions
Can King Arthur's Japanese Milk Bread Be Made With Whole Wheat Flour?
You can certainly try to make this Japanese milk bread recipe with whole wheat flour, though the texture and flavor will be quite different. The bread won't be as soft and light, but it'll still be tasty.
How Long Does the Dough Need to Rise Before Shaping?
The dough needs to rise for about 1 to 1 1/2 hours, or until it's doubled in size. This allows the yeast to fully activate and create a soft, fluffy texture in the final bread.
Can the Baked Bread Be Frozen for Later Use?
Absolutely! The baked bread can be frozen for later use. Simply let it cool completely, then wrap it tightly in plastic or foil. When you're ready to enjoy it, just thaw it at room temperature. It's a great way to have fresh bread on hand.
Is There a Vegan Alternative to the Dairy Milk in the Recipe?
Sure, you can easily substitute the dairy milk in the recipe with plant-based alternatives like almond, soy, or oat milk. This will make the bread vegan-friendly without compromising the soft and delicious texture.
Can the Bread Be Baked in a Loaf Pan Instead of a Round Pan?
You can bake the bread in a loaf pan instead of a round pan. Adjust the baking time as needed, and ensure the bread cooks through. This method may result in a slightly different shape, but the soft, delicious texture should remain.
A French pastry chef, Emilia is known for her mastery of classic French pastries like croissants, éclairs, and macarons. Her love for baking extends to cakes, breads, and desserts from around the world.
