Japanese Milk Bread

This is one of my favorite breads in the world, and that’s saying something. Not only does it bring a sandwich to a whole new level, it is also delicious on its own. I like to make it on Sundays and use it for lunch during the week–it certainly gives me something to look forward to! Enjoy!


For the starter

  • 1/3 cup bread flour
  • 1/2 cup whole milk

For the dough

  • 2 1/2 cups bread flour
  • 1/4 cup sugar
  • 2 teaspoons yeast
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup whole milk
  • 4 tablespoons butter, sliced (room temperature)


Make the starter–whisk ingredients and bring to a simmer over low heat. Transfer to small bowl and set aside to cool.

Make the dough– mix flour, sugar, yeast and salt. Add egg, milk and half of the starter (the other half must be discarded unless you are doubling the recipe). Knead. Add the butter and knead until it is incorporated, then cover with a wet towel and allow to rise for one hour.

Split the dough into two balls and roll each one out into a square. Roll each square into a log and place them side by side into a buttered bread pan. Allow to rise for another half hour before putting them in the oven. Bake at 350 degrees until top turns golden brown, about 20-30 minutes. 



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