This Japanese milk bread is a soft, pillowy loaf I’ve made for several years. The version here is inspired by the milk bread served at Kindred, a restaurant in Davidson, North Carolina. The bread uses a simple Japanese method called tangzhong, in which a small portion of flour is cooked with liquid to form a thick paste. That paste is folded into the dough to improve moisture retention and to produce an exceptionally tender crumb.
I originally adapted this recipe from Food52, cutting the original batch in half and making a few adjustments to suit my loaf pan and preferences. If you plan to make the full-size recipe, use a 9×5-inch loaf pan rather than a smaller 8½x4½ pan; the larger pan gives the dough more room to rise and helps the loaf keep an even shape. The results are a light, slightly sweet bread that toasts beautifully and pairs well with butter, jam, or savory spreads.
Below are ingredient notes, followed by a clear, step-by-step recipe. The tangzhong makes the dough softer and yields a finer, moister crumb; it also helps the loaf stay fresher a bit longer than a standard enriched bread.
Milk Bread Ingredient Notes
- Bread flour: For best texture and structure use a high-protein bread flour. I use King Arthur by weight.
- Instant yeast: This recipe was developed with instant (or rapid-rise) yeast. I have not tested it with active dry yeast, though active dry should work with slightly different proofing times.
- Salt: If you use Morton kosher salt or table salt, follow the amounts listed in the recipe. The double-batch version on the original source likely used Diamond kosher salt, which has larger crystals and is less salty by volume.
- Honey: I measure honey by weight for consistency; the amount written in the ingredients works well for a mildly sweet loaf.
Recipe
Kindred-Inspired Japanese Milk Bread
A fluffy, enriched loaf with a soft, brioche-like crumb. Enjoy fresh with butter, or toast and top as you like.
Details
- Prep time: about 2 hours (including rises)
- Cook time: about 35 minutes
- Total time: about 2 hours 35 minutes
- Servings: 12 slices (one 9×5-inch loaf)
Ingredients
- 2 ½ cups bread flour, plus another 2 ½ tablespoons (350 grams + 20 grams)
- ½ cup water
- ½ cup heavy cream
- 2 ½ tablespoons honey
- 1 ½ tablespoons nonfat dry milk powder
- 1 ½ teaspoons salt (Morton kosher)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, softened and cut into small pieces (about 28 grams)
- Egg wash: 1 egg beaten with 1 teaspoon water
Instructions
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Make the tangzhong: Combine 2 ½ tablespoons (20 grams) of the bread flour with ½ cup water in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens into a smooth, glossy paste. Remove from heat and whisk in the heavy cream and honey until fully incorporated and the honey dissolves. Let the tangzhong cool slightly.
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Combine dry ingredients: Scrape the tangzhong into the bowl of a stand mixer. Add the milk powder, salt, 2 ½ cups bread flour, and the instant yeast. Stir with a paddle or by hand until the ingredients are mostly combined.
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Add the egg: Beat in the room-temperature egg until it is fully incorporated and the dough comes together.
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Knead: Attach the dough hook and knead on medium speed until the dough becomes smooth. While the mixer runs, add the softened butter a few pieces at a time, allowing each addition to incorporate before adding more. Continue kneading for about 5 minutes after all the butter is added, until the dough is smooth, elastic, and slightly sticky but pulls away from the bowl. If the dough clings to the sides, add 1 or 2 tablespoons of flour.
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First rise: Lightly grease a large bowl with butter or oil. Transfer the dough to the bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm, draft-free place until nearly doubled, about 45 minutes.
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Prepare the pan: Grease and flour a 9×5-inch loaf pan. For easier removal, you can also line the pan with a strip of parchment after greasing, then grease and flour the parchment.
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Shape the loaf: Turn the dough out onto a lightly floured surface and gently press it into a rectangle roughly the length of your loaf pan. Divide the dough into two equal pieces. Shape each piece into a smooth roll and place them side by side down the length of the pan.
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Second rise: Cover the shaped dough loosely with greased plastic wrap and let it rise in a warm, draft-free spot until it just puffs over the top of the pan, about 45 minutes.
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Preheat and finish: Preheat the oven to 375°F (190°C). Mix the egg wash (1 egg beaten with 1 teaspoon water) and brush the top of the loaf. Optionally sprinkle with sea salt or sesame seeds.
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Bake: Bake until the loaf is deep golden brown and cooked through, about 35 minutes. If the top browns too quickly, tent lightly with foil for the last 10–15 minutes. The internal temperature should read about 190–200°F in the center of the loaf.
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Cool: Remove the loaf from the oven and cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing for the best texture.
Notes
- The tangzhong contributes to a soft crumb and helps retain moisture. You can store the loaf at room temperature, wrapped, for a couple of days, or slice and freeze for longer keeping.
- Adjust salt amounts if you use a different brand of kosher salt; Diamond and Morton vary in crystal size and salinity by volume.
- If you prefer, replace honey with an equal weight of sugar or another liquid sweetener, but expect slight differences in flavor and browning.
If you try this recipe, let your senses guide you: the dough should be elastic and slightly tacky, the loaf should bake to a rich golden brown, and the finished crumb should be soft and tender. Enjoy warm with butter or toasted for sandwiches and snacks.