Japanese Milk Bread

• 1 1/2 cups warm milk
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon salt

Steps

1. 1 In a large bowl, combine warm milk and yeast; let sit for 5 minutes until frothy.
2. 2 Add sugar, flour, softened butter, eggs, and salt to the yeast mixture.
3. 3 Knead the dough for about 8-10 minutes until smooth and elastic.
4. 4 Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. 5 Punch down the dough and shape it into a loaf.
6. 6 Place the loaf in a greased loaf pan and let rise for another 30 minutes.
7. 7 Preheat oven to 350°F.
8. 8 Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. 9 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For an extra soft texture, brush the top of the bread with melted butter right after baking.
• This bread freezes well; wrap it tightly in plastic wrap before freezing.

Storage

Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat slices in a toaster or oven for best texture.

Serving Suggestions

• Pair with a cup of tea or coffee for a delightful breakfast.
• Spread with jam or use for sandwiches for a tasty lunch option.

FAQ