Fluffy Japanese Milk Bread

Ingredients for Japanese Milk Bread

• 200 ml of warm water (about 0.85 cup)
• 25 g of sugar (2 tablespoons)
• 3 g of active dry yeast (1 teaspoon)
• 300 g of bread flour or wheat flour (2 cups)
• 3 g of salt (1/2 teaspoon)
• 20 g of olive oil (2 tablespoons)

Step by Step Instructions

1: Activate the Yeast

• Combine the warm water, sugar, and yeast in a bowl.
• Let it sit for 5-10 minutes until frothy this is when the yeast “wakes up.”

2: Mix and Knead the Dough

• Add flour and salt to the yeast mixture.
• Stir until a rough dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.

3: Add the Olive Oil

• Drizzle olive oil over the dough and knead for another 5 minutes until well absorbed.

4: First Rise

• Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours.
• It should double in size if not, give it more time.

5: Shape the Dough

• Punch down the dough and divide it into equal portions.
• Shape each into a smooth ball and place into a greased loaf pan.

6: Second Rise

• Let the dough rest for another 30-45 minutes until it fills the pan and domes slightly above the rim.

7: Bake

• Preheat the oven to 350°F (180°C).
• Optionally, brush the top with milk for a shinier crust.
• Bake for 25-30 minutes until golden brown on top.

8: Cool and Enjoy

• Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
• Slice with a sharp bread knife and enjoy!

Chef’s Pro Tips for the Perfect Loaf

• Use a kitchen scale: Precision is key for fluffy texture. Weigh your ingredients for best results.
• Don’t skip the kneading: This develops the gluten structure for that iconic pull apart crumb.
• Hydration matters: Too much flour = dry loaf. The dough should feel soft and slightly tacky, not stiff.