Description
A tender, soft loaf of Japanese Milk Bread that stays fresh for days and is perfect for sandwiches and toast.
Ingredients
Scale
- 500g bread flour
- 100g cake flour
- 50g sugar
- 10g salt
- 10g instant yeast
- 50g unsalted butter
- 450ml milk
- 100g water (for Yudane)
Instructions
- Prepare the Yudane by mixing 100g of bread flour with 100g of boiling water in a bowl, cover it, and let it sit for at least 4 hours or overnight.
- Let the mixture rest until it cools enough to handle. It will thicken into a jelly-like paste.
- In a mixing bowl, combine bread flour, cake flour, sugar, salt, and instant yeast.
- In a separate bowl, warm the milk and mix in Yudane along with unsalted butter until melted.
- Gradually mix the wet ingredients into the dry ingredients, knead the dough until smooth and elastic.
- Let the dough rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough, shape it into a loaf, and place it into a greased loaf pan.
- Cover and let it rise again until it has doubled in size, around 30-45 minutes.
- Preheat the oven to 180°C (350°F).
- Bake for 30-35 minutes or until the top is golden brown.
- Allow it to cool before slicing.
Notes
For the best texture, make the Yudane the night before. Use room temperature ingredients for a smoother dough.
- Prep Time: 240 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg