Ultra Soft Japanese Milk Bread

Also known as Hokkaido Milk Bread, this is:

 Buttery, pull-apart soft

 Made with a secret paste called tangzhong (the key to that stretch)

 Amazing for sandwiches, toast, or just slathered in butter

 Long-lasting — stays fresh for days

 Kid-approved, grandma-approved, everyone-approved

It gelatinizes the starches and helps the bread stay:

• Moist and soft for DAYS
• Incredibly stretchy and fluffy
• More forgiving if slightly overbaked

This is the difference between good bread and insanely tender bakery-style bread.

For the Dough

Ingredient	Amount
Bread flour	2¾ cups (330g)
Sugar	3 tbsp
Salt	1 tsp
Instant yeast	2 tsp
Whole milk	½ cup + 1 tbsp
Egg	1 large
Unsalted butter	3 tbsp (softened)

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For the Glossy Finish

• 1 egg yolk + 1 tbsp milk (egg wash)

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Step-by-Step Instructions

Make the Tangzhong

1. In a small saucepan, whisk flour, water, and milk.
2. Cook over medium heat, whisking constantly.
3. After ~1–2 minutes, the mixture will thicken into a paste.
4. Remove from heat and let cool completely.

Tip: You can make this ahead and store it in the fridge for 1 day.

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 Make the Dough

In a large mixing bowl or stand mixer:

1. Combine bread flour, sugar, salt, and yeast.
2. In a separate bowl, whisk the milk, egg, and cooled tangzhong.
3. Pour the wet ingredients into the dry.
4. Mix until a rough dough forms.
5. Add in softened butter, one tablespoon at a time.

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 First Rise

1. Shape the dough into a ball.
2. Place in a greased bowl and cover with plastic wrap or a towel.
3. Let rise in a warm spot for 60–90 minutes until doubled in size.

Use the finger poke test: if dough springs back slowly, it’s ready.

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 Shape the Loaf

1. Punch down the dough.
2. Divide into 4 equal portions.
3. Roll each portion into a ball, then flatten and roll up jelly-roll style.
4. Arrange side-by-side in a greased 9×5 loaf pan (or 8×8 square for individual rolls).

The shaping is key for that signature pull-apart look!

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 Second Rise

1. Cover and let rise again for 45–60 minutes until puffy and touching.
2. Meanwhile, preheat oven to 350°F (175°C).

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 Bake It Beautiful

1. Brush the top with egg wash.
2. Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
3. Cover loosely with foil in the last 10 minutes if browning too quickly.

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 Cool & Tear

1. Let cool in pan for 10 minutes, then remove to wire rack.
2. Tear apart while warm (you won’t be able to resist).
3. Brush top with a little melted butter if you want extra shine 

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Storage & Reheat

Storage Method	How Long	Tip
Counter	3–4 days	Store in bread bag or airtight container
Fridge	5–6 days	Slightly less soft, toast before serving
Freezer	Up to 2 months	Slice before freezing for quick toasting

Variations

Flavor	Add This
Sweet Cinnamon Roll Loaf	Roll  dough with cinnamon sugar filling
Savory Cheese Bread	Add shredded cheese + herbs before rolling
Chocolate Swirl	Spread Nutella or melted dark chocolate in layers
Whole Wheat	Replace 1 cup bread flour with whole wheat flour
High Protein	Add ½ scoop unflavored whey to dry ingredients, adjust milk slightly