Wednesday, April 27, 2011

Japanese Milk Bread

this recipe has more steps than the pyramid at Chichen Itza.
you will use every dish/pan/spoon in your kitchen.  But, you will make this bread over and over, its that good.
millions of Japanese can't be wrong!

what you'll need my little geishas....

tangzhong mixture:
-1/3 c. flour
-1 c. milk
whisk together in small saucepan and heat over medium heat until the mixture thickens, but don't bring it to a full boil.  remove from heat and set aside to cool.

In a small bowl, combine:
-1/2 c. warm milk
-2 tsp. yeast
-3 Tbs. sugar

whisk to combine, set aside to let yeast start.

In a large bowl or mixer bowl (I told you there were a lot of steps), combine:
-2 3/4 c. flour
-1 tsp. salt
-1 Tb. powdered milk (I used powdered buttermilk)

Once your tangzhong is cooled off so that it won't hurt your yeast, measure out half of it (120 grams) into the yeast mixture with 1 large egg.  Mix together and pour over dry ingredients in large bowl.
Let your dough hook work the dough until mixed then add:

-2 Tbs. softened butter

Let the hook work that in. this point, your dough may be very shaggy, if it is, add some flour (up to 1/4 cup or so) a little at a time until the dough doesn't cling to the sides of the bowl any more.
Let the mixer knead the dough about 5-8 minutes.
Remove the dough onto a lightly floured surface and knead by hand until the dough becomes less sticky and forms a smooth ball.

Rise in oiled bowl 60 minutes, or until double.
If your house is cool, put a few inches of warm water in your sink and set your bowl into it, covering the dough with plastic wrap.
Once risen, divide dough into 4 pieces..
Form each piece into a ball shape, then flatten out into an round disc shape, about 6 inches across.
Roll the discs up like you would dough for cinnamon buns and lay in greased pan.
For this recipe, I just used an 8" round cake pan.
Repeat with each piece and fit them all into the pan.
Let rise under plastic wrap about 45 mins. to an  hour.
Carefully brush with a beaten egg.
Bake at 350*F for about 30 minutes.
At the 20 minute mark, I lay a piece of foil gently over the top to keep the bread from overbrowning.

You will make a titanic mess, but really love this, I promise.
The tangzhong mixture is enough for 2 pans of bread, so if you like, double the recipe and make it all!
But, you can reserve the rest of the tangzhong in the frig for a few days until you'd like to make it again.
Once your bread has cooled, if it makes it that far, store in a large ziplock bag to keep it fresh.
It will stay soft for a good while...not that it ever lasts that long around here.


Laurie and company said...

I need some of this. now.

how are ya??

Noshings said...

'ello lady!
Im gonna hop on over to your bloggity blog =)

halo said...

I keep trying to tell people about the 65º/tangzhong method. It produces an amazing texture. I use it in every yeast bread I bake. It's especially good in my sweet yeasted breads.

Noshings said...

its amazing halo!
thank you for stopping by and reaffirming this method. I don't think I'll ever make bread any other way again =)

Kathy - Panini Happy said...

Wow, now you've got me really intrigued. Sounds like a fun bread project may be in my immediate future!

Peggy said...

It's okay, I happen to love dirtying all of the dishes to produce amazing things like this bread! (And plus... I make my fiance do the dishes so it's a win-win!)

Yadi I. said...

They looks so soft and perfect! This is a must cook recipe

Lee said...

So this is a kind of silly question but I'm really new to bread making. What kind of flour are you using? All purpose, self rising, bread flour? Thanks!

Noshings said...

not a silly question at all, Lee.
you can use either, all I had on hand was all-purpose and it worked out just fine!

Lee said...

Thanks so much Noshings!

ellebanna said...

I'm dying to make this!!!!! but I don't have a mixer with dough hook attachment. (i know....:( ...). I've managed all sorts of recipes by hand, do you think this is possible with your recipe?

thisburger said...

i don't have a stand mixer either, will a hand mixer work?

Noshings said...

oh certainly, knead away!
it just takes a little more effort.

Rumana Rawat said...

Awesome looking bread:)

Ellen Yee said...

I tried making soft bread before, but my crust always turned out really really hard (but the inner part texture is all right).... what did I do wrong?

Ellen Yee said...

And BTW, your tangzhong method sounds intriguing, will definitely give this recipe a try.

Yuliana said...

hi, I just baked this bread, and I have to say it is the most delicious bread I've ever baked in my bread baking life!
It is exactly the kind of bread that I used to eat growing up. thank you so much for sharing this recipe.

Noshings said...

I am so happy you love it, Yuliana =)
its one of my very favorite recipes, even tho it can be a pain in the tookus to make.

Ellen Yee said...

I finally tried making the bread last night. It was so much easier than I thought and the result... FATABULOUS!!!! This officially is my favourite bread to bake :)

Thank you so much for sharing.

the lovely life said...

I tried making this bread but I found that the dough was WAY too dry and tough. Now granted, I don't have a mixer so I used my hands to knead the dough, but it was still rather difficult. I think it also affected the dough's ability to rise because it's so dense. Perhaps there was too much dough. I haven't given up though!

Lucy said...

I found the dough to be really tough and dense as well but I mixed my ingredients wrong so I figured thats why. I am waiting on it first rise right now and I am hoping it turns out

Noshings said...

hey Lucy, just checking in on did your bread come out?
it is a little complicated, the workflow of the recipe is very picky on how your bread will come out.

Lucy said...

It was amazing fresh out of the oven and still good the next day although a little dense but thats probably because I suck at baking bread lol

Audrey Leong said...

Hello! Do you know why the bread turns out denser the next day? And is there a fix for that?

Noshings said...

hmm...when I made it, it didn't get dense the next day. it stayed soft and fluffy until we ate it all. of course, it was gone that next day!

Granny W said...

Bread can become more dense in time when it is not fully baked enough. When you think it is ready, knock on the bread, it should sound hollow, when in doubt, just add a few minutes more. For the lady with the hard crusts, you bake your bread mayby to long, soft bread should hold a bit more liquids than crustbread. If you wait untill a good soft bread is cooled down you should notice that the crust also gets softer. Just get it out of the oven on the moment it sounds hollow if you tap it.
It is all in the timing :))

A big compliment for this recipy, I made it and it smells wonderfull, just out of the oven and I will make this again :))


Eloisa Robinson said...

Made these tonight and the bread was so good. I used a 9" round pan and it rose up nicely. Wish I would've taken a picture. It was picture perfect. Toasty crust and soft inside. Thanks for sharing, Ellie. :)

Mandy@Mandy's Recipe Box said...

I want to try this, but I am confused on the rolling up dough like cinnamon roll and putting it in the pan. The picture doesn't match those instructions. I don't mean to sound dumb. Help?

Noshings said...

Hi Mandy!
All that means is to start at one side and start rolling it like a fruit roll-up :-)
Does that help or am I just confusing everyone? Lol

cks43 said...

i was confused too about rolling it up like a cinnamon roll. It just didnt seem right lol. Instead i rolled 8 balls and placed them in a 9" round pan. Came out out lovely and tasty. You're right on about the mess in the kitchen :-p
Btw, this was my first time to bake bread using a kitchenaid (got it for christmas) rather than a bread so happy it was a success. Thanks for sharing the recipe!


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