Amazing JAPANESE Bread Making Process

Ingredients

• 250 g Bread Flour (high‑protein (13.5%); sifted)
• 30 g Milk Powder (adds a rich milky flavor)
• 5 g Salt (fine sea salt)
• 30 g Unsalted Butter (softened, room temperature)
• 30 g Condensed Milk (provides subtle sweetness)
• 30 ml Heavy Cream (adds velvety richness)
• 120 ml Whole Milk (for Tangzhong) (room‑temperature)
• 60 g Bread Flour (for Tangzhong) (same bread flour as dough)
• 180 ml Whole Milk (lukewarm, for yeast) (about 37 °C; not hot)
• 30 g Granulated Sugar (for yeast activation)
• 7 g Active Dry Yeast (≈2 tsp)
• 1 Egg Yolk (for egg wash)
• 30 ml Milk (for egg wash) (≈2 Tbsp)

Instructions

1. Make the Tangzhong

   Combine 60 g bread flour and 120 ml whole milk in a small saucepan. Whisk until smooth, then cook over low heat, stirring constantly, until the mixture thickens to a smooth paste with no lumps.

   Time: PT10M

2. Cool the Tangzhong

   Transfer the hot tangzhong to a bowl, cover, and let it cool to room temperature (about 10 minutes). It can be refrigerated if you want to prepare it ahead.

   Time: PT10M

3. Activate the Yeast

   In a separate bowl, mix 180 ml lukewarm milk, 30 g sugar, and 7 g active dry yeast. Stir briefly, then let sit 10‑15 minutes until foamy.

   Time: PT20M

4. Sift Dry Ingredients

   In a large mixing bowl, sift together 250 g bread flour, 30 g milk powder, and 5 g salt.

   Time: PT5M

5. Initial Kneading (Low Speed)

   Attach the paddle to the stand mixer, set to low speed (speed 2). Add the foamy yeast mixture, 30 ml heavy cream, and the cooled tangzhong to the dry ingredients. Knead for 2‑3 minutes until just combined.

   Time: PT5M

6. Add Butter and Continue Kneading

   Increase mixer speed to medium (speed 3). Add the softened butter a few pieces at a time. Knead for 8‑10 minutes until the dough becomes smooth, elastic, and slightly shiny. If the dough feels too sticky, sprinkle a tablespoon of flour; if too dry, add a splash of milk.

   Time: PT10M

7. Temperature Check & Chill (Optional)

   If the kitchen is warm and the dough feels overly sticky, place the bowl in the refrigerator for 10‑15 minutes or knead in a few ice cubes to cool the dough.

   Time: PT15M

8. First Rise

   Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm (not hot) spot until doubled in size, about 60 minutes (shorter in summer, longer in winter).

   Time: PT1H

9. Shape the Loaf

   Punch down the risen dough, turn it onto a lightly floured surface, and divide into equal portions (for a single loaf, keep whole). Shape into a smooth oval, place seam side down in a greased 13 × 4 in loaf pan.

   Time: PT10M

10. Second Proof

    Cover the pan loosely and let the dough proof again until puffy and nearly doubled, about 45 minutes (adjust for ambient temperature).

    Time: PT45M

11. Prepare Egg Wash

    In a small bowl, whisk together 1 egg yolk and 30 ml milk. Set aside.

    Time: PT5M

12. Preheat Oven

    While the dough is proofing, preheat the oven to 170 °C (338 °F).

    Time: PT10M

    Temperature: 170°C

13. Brush and Bake

    Gently brush the top of the loaf with the egg wash. Bake in the preheated oven for 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

    Time: PT30M

    Temperature: 170°C

14. Cool

    Remove the loaf from the pan, transfer to a cooling rack, and let cool completely (about 30 minutes) before slicing.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g