Week 4: Japanese Milk Bread (Japan)
Japanese milk bread is an incredibly soft and fluffy bread, that's easy to make and requires minimal ingredients!
It is said that milk bread originated in Japan in 1862, created by a British baker named Robert Clarke.
According to Bon Appetit, during WW2, when rice became scarce, milk bread grew more popular.
Did you know that Japanese milk bread is used to make panko breadcrumbs? Panko breadcrumbs are created out of crustless white bread - or milk bread in this case!
What should I bake next week?
- Homemade burger buns
- Chocolate babka
1 packet (2 1/4 teaspoons) active dry yeast
2 cups whole milk
1 tablespoon milk powder
4 cups bread flour
1 tablespoon sugar
2 tablespoons butter + more for greasing the pan
In the bowl of your stand mixer (with a dough hook attached), mix all the ingredients together for 10 minutes. The dough should be smooth and soft. Cover, and let the dough rise for 1 hour.
Grease a bread pan with butter.
Divide the dough into 4 pieces. Roll one section into a rectangle. Fold each end into the middle. Then starting from one side of your square, roll into a log. Place into your prepared pan and repeat with the remaining sections. Cover, and proof for 2 hours.
Preheat your oven to 375 degrees F.
Optional: brush a little bit of milk onto the top of your bread for shine.
Bake the bread for 35 minutes until golden brown on top.
- The Bored Baker 👩🏽🍳