Now I know. Hi! Note the measurements are in weight first as these are more accurate. I’ve made it a few times and follow the measurements exactly, but the dough always comes out super sticky and I end up adding a lot of flour while kneading. It tastes perfect. Would be interested to hear how it goes! But I must admit I am pleasantly surprise with the outcome. I know this recipe will go into my top 5 favorites. I will never buy soft bread ever. Glad I found this recipe. (I’m actually in Australia myself at the moment, too :)). Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll. https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread Put water and flour for tangzhong in a small pan. I use Japanese brand Nisshin flour. I do t want to mess this up! Hi, I am Juliana, the creator of Color Your Recipes. ❤️. You can make the buns as big or small as you would like but I’d say 6 to 9 would be good, depending on how big you’d like them. Salt in bread serves a couple purposes, partly for flavor but also it helps with the texture of the bread. This bread would be perfect for Sunday dinner. I tend to knead by hand where it’s less likely for that to happen but yes, I think you could over-knead this as you could with almost any dough. I haven’t even tried active dry yet, much less pro Baker’s favorite yeast, fresh yeast because no grocery stores I’ve tried carry it. The result is as perfect for a small serving. I made it into 8 round balls. I understand, it’s a tough time right now in so many places and glad baking this helped make things that little bit better! It looks soft and pillowy. Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with raisins and cherries. I haven’t tried it that way, but I think it probably should work fine – will be interested to hear how it goes! I wouldn’t recommend less liquid, as that’s basically going to give you the same just in a different way. Thank you for this recipe. Just like pictures and videos show of this incredibly fluffly bread. Wow – that’s such a delightfully fluffy loaf – I used to think I preferred artisan loaves too, but after looking at this – it’s hard for me to choose! I haven’t got a bread machine myself to be able to advise for sure – I’d say you would at least need to still make the tangzhong ahead of time to get the benefit of that, and then you may be able to let the machine do the mixing, proofing and cooking. Use a knife to help ease it away from the side before turning onto a cooling rack. If you are used to Western bread, it might seem strange, but it’s not difficult and believe me, you want to give it a try. Yes, I’d think milk should be good, too, maybe just not quite as glossy. Followed the recipe from there and had beautiful loads both times. Can I bake without egg? Sounds wonderful in a wood fired oven, glad to hear you enjoyed! Anyway I’ve read instant yeast is stronger than active dry, so if it calls for 1 tbsp of active dry, you’d use 2.4 tsp of instant. The method might seem a little unusual, but it’s the combination of that less typical method and ingredients that makes this bread so wonderfully light and soft. We just had it with our Sunday dinner. The egg adds a level of richness that isn’t easy to replace. Please could you tell me how long to mix in a machine and on what speec? Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Cover and let it proof until the size triple from the original size. Thank you so much for sharing and making lockdown in Scotland tolerable. Thanks - you have successfully subscribed! Great, glad you enjoyed! Just did in my breadmaker 1Hour 55 mins on rapid bake Perfection. One of the hypotheses is that some sort of gelatinization occurs when a small portion of pudding paste made with flour and water is added to the dough and traps the moist. Easy Sourdough Bread Recipe Sourdough Bread Starter Sourdough Pancakes Easy Bread Artisan Bread Recipes Baking Recipes Healthy Recipes Couple Cooking Vegan Bread My kids and I made it today and it was amazing. This is called milk bread because it has a lot of milk in the recipe. This is now going to be my ‘go-to’ recipe and one I’d like to master… As you work it more it becomes less sticky, so might want to work it more before adding more flour. Today I am make pirogi stuffed with cabbage and hamburger buns with this recipe, with reduced sugar. I’m new to baking bread and only have made 2 loaves with a 50% success rate, so I’m both nervous and excited to try this one. Lovely bread! I want to make it for a Japanese friend. Moreover, raisins are high in fiber but should be eaten in moderation due to its sugar content. Can I add more sugar if I want it to be sweeter? Any cautions? can I use APF instead of bread flour? Hi Please send me more tasty recipes! Dairy in it’s many forms can really add to the flavor and texture of a dish, as well as the nutrition, and using milk definitely helps this loaf become something special. Thanks! Milk Bread with chestnuts (밤식빵 Bam Sikppang) Over time, Koreans have developed their own style of milk breads – such as the Chestnut Bread (밤식빵), Corn Bread (옥수수식빵), Raisin Bread (건포도식빵), Walnut Bread (호두식빵 not to be confused with the American sweet walnut bread) and more recently, Squid Ink Bread (먹물식빵). This post may contain affiliate links, where we earn from qualifying purchases. Cover the bowl with plastic wrap or kitchen towel and let rise at room temperature for 1 hour or until … Glad to hear you enjoyed! This site uses Akismet to reduce spam. I have not made bread before, so I am very proud of myself and thankful to you for sharing your recipe. Scaling all the ingredients. That being said neither he nor I have ever made milk bread. Store the bread in an airtight container. You want it to be soft and come together into a smooth ball. Oh my gosh! In a large mixing bowl, stir together 1 teaspoon of the sugar, the warm milk, and the yeast. You should see trails left by the spoon/whisk as you stir it. I understand you would prefer to reduce sugar, and some breads work better than others for that. Preheat oven to 350F/175C. Once you have baked the bread, try to avoid the temptation to slice it immediately. This is my new favorite white bread receipe! Fast acting yeast and instant yeast are the same thing, so just use exactly the same amount (and in fact if you had active dry yeast, the other kind of dry yeast, it would also be the same amount it just needs to be dissolved in water first while that doesn’t really matter with fast-acting/instant). I’ve heard you describing this bread for a while now and I’m so excited to see it! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Other whole grain flours are generally a coarser texture so the bread is likely to not be anything like as soft, and also typically lower protein – again I’d suggest maybe swapping just a bit to see how it goes. Thanks, I’ll update recipe to reflect that. Add the cooled tangzhong - I gently beat the egg into the tangzhong first to both save the tangzhong being too thick and help egg to mix better but you don't need to, just make sure you mix it well. Hi Hannah, it is up to up the amount of Swedish sugar pearl you add on top of the bread, I added for the look as well as bit more to sweetness…it is totally optional. If you form rolls, try using a round pan instead. Yes, as I mention to someone else, I believe this should work with AP flour, it may just not rise quite as well. Thanks again. This is all the way from Australia , So glad to hear you enjoyed! How to prepare a delicious milk and raisins bread. Just be aware some filling will mean the dough won’t rise as well and may become dense in places. The typical 5-7 minutes, so you get the gluten stretching etc. So glad you enjoyed! And it turned out perfectly. They also make cinnamon rolls with the milk bread and it is divine. Make a well in the center of the ingredients and place one of the eggs, milk, and tangzhong in it. This sounds yummy! Flowed your recipe down to the letter. Set the other pieces to one side and roll one piece into an oval. Slice according to your like. Made first yesterday and almost finished it. Basically you don’t want it to have huge bubbles of air – if it roughly doubles that’s fine, but if it’s say 3 times as big as it was originally it’s probably too much. Place the flatten Swiss rolls side by side in the loaf pan. Can wheat flour be used instead of white? Absolutely delicious!! I made it. Japanese milk bread might look a little unassuming, but this is one special loaf. Place the yeast in that depression. Hokkaido Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! And it freezes well! thedomesticgoddesswannabe.com/2014/11/japanese-soft-rich-bread What it doesn’t have is the richness you get from egg yolk, which is part of what the egg here is for. But it’s so tasty, I doubt it! Increase the speed to number 2 and continue to mix for 5 minutes. In general yes, it is best to let bread cool down completely before slicing – this is mainly because when it’s still warm, the knife can pull a bit and cause dough-like clumps. ... Japanese Condensed Milk Bread, just the sound of … Japanese milk bread is probably the lightest, fluffiest, most tender bread you’ll come across. I can’t wait to try it. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Recipe draws on a few sources, with my own tweaks, particularly King Arthur Flour’s milk bread rolls and Beautiful Life and Home’s Japanese milk bread. Had fresh baked bread in the morning and is always a great way to start the day. Yes different flours absorb liquid slightly differently. I only have margarine and lightly salted butter, which one would be better to use or would either ruin the bread? Mix until all the ingredients are together, it will be slightly sticky. However this is a pretty soft loaf and it will slice better when cooler. You filled when rolling up the buns? The dough gets divided into three sections and then rolled into thin ovals with a rolling pin. Sorry for the delay in replying, internet problems! I make my own bread flour adding in wheat gluten but otherwise follow it exactly. Flatten the balls using a roller pin, spread some raisins on it and fold into thirds. Very easy to make. And yes, a stand mixer is a great way to make the kneading that bit easier (I just quite like doing it by hand, I find it relaxing!). help me? Make the Tangzhong: Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. I’m sure everyone’s flour will be different, this was my experience. Did you know that raisins are rich in iron and potassium? You can use all-purpose flour but all-purpose flour has around 10% protein content therefore the bread will not rise as high as the shokupan made with bread … It sounds like you are adding too much flour which is making it more dense. Before starting the bread dough soak the raisins in brandy, stir once in a while so the raisins are in contact with the brandy. This bread is the softest, fluffiest loaf that's perfect for every day use. One of the signature characteristics of Japanese Milk Bread is its unique shape. https://www.carolinescooking.com/fig-and-walnut-bread/, https://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252, Kir Imperial – raspberry champagne cocktail. However if you add too much it may impact the structure – to help avoid too many issues, you may need a bit more flour to balance it out and just watch it as it rises so it doesn’t over-prove. Thank you for this recipe! I love how soft, fluffy and bouncy the bread is and how high it rises. Will it have any effect on the texture? Bake in a preheated oven of 350F for approximately 25 minutes. . I’d say as you are kneading, try to just dust the work surface, a little over the top of the dough and on your hands to start and knead a few times. Yes, you could make two, just double everything. And so easy to make. You might want to reduce the salt ever so slightly as a result, though if it’s just lightly salted it is probably not so necessary. It reminds me a bit of brioche. Just before placing the loaves in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire). I only have active dry yeast… How should I adjust the liquids and sugar accordingly? My mom gave me a beast of a Zojirushi bread machine that she no longer planned on using. Hi Caroline, thanks so much for sharing a brilliant recipe with step by steps. Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. I’m planning on making this bread however every grocery store is out of bread flour. Thanks for a delicious go-to bread! Hopefully this will also help with the fluffiness, but if by fluffiness you mean it hasn’t risen enough, it may be that you need to leave it to rise slightly longer during the two rising periods. But curious about white whole wheat or 100% wheat flours? This one is a little tricky as the texture and flavor is definitely impacted by having sugar in there. There are many different forms of milk bread and each one looks just a little bit different than the others. 1. Love this recipe from this first time baker! no eggs, and just a little butter. And while this loaf didn’t get a chance, apparently it helps preserve the bread better too. Thank you for sharing your recipe. We are trying to reduce our sugar intake. When you slice this Japanese Condensed Milk Bread, you are going to be amazed at how light and airy it is. And I know what you mean, I often find many bread recipes too big so I often adjust down to what we more realistically use. Been making the classic white loaf, and had been wanting to try this – Glad I did! Thank you! This method is widely used in Asian baked goods, as the bread using this method are moist, light and remain fresh and soft longer than the ones using conventional method. But this is typically a slightly stickier dough than some to start with, so while you may need to add some extra flour, whichever kind you use, you still need to resist adding too much. It can help recreate that stickiness and lift, so can work in eg macarons (though I have heard it’s tricky in those, but then they are tricky in general). Combine the flour and salt in a large mixing bowl.. Rub the butter into the flour, distributing it as evenly as possible.. Stir in the yeast and sugar.. So the main things when it comes to substituting flour is the different level of gluten-forming protein and how much they absorb liquid, as well as texture. Any feedback would be appreciated. It is such a lovely soft bread. Today have tried substituting the tangz…. I used my stand mixer with the dough hook because I was feeling extra lazy. I also used AP flour and it worked fine. Fit the … What they all have in common is a soft, pillowy, white bread … I haven’t made this with dairy free milk and can’t say for sure how it would work since it may react differently with the other ingredients – eg you may need a little more or less since the flour may not absorb it in the same way. So glad to hear you enjoyed! So glad to hear you enjoyed! I didn’t glaze it with eggs. So it may work to a point, but probably not in full. All flours (even of the same type) can be different but I’d start with around the same weight as the bread flour, and then adjust flour/water slightly depending how the dough feels. Thanks. I found kneading longer helps with the stickyness. One of the breads that I could never make quite right is Hokkaido Milk Bread–a sweet, buttery white bread that’s a staple at most Asian bakeries. Measure out the remaining ingredients into a large bowl (flour, yeast, milk, melted butter, sugar, salt … I didn’t fill them as buns, though you certainly could if you like. This was great! We particularly liked it spread with pate or soft cheese. If it browns too fast, tent with foil for the last part of cooking. I found this recipe while looking for a soft bread recipe to try (I’ve only just started baking bread and I am SO excited to try this one!). All purpose and bread flours are relatively similar so it usually works fine to swap, the bread may just not rise quite as well with AP flour. It might be about all you can find if you are in Japan, but when it’s such a wonderfully soft and light loaf, it really doesn’t matter. Thank you for sharing this recipe! Knock back doughs and split the dough into two portions and each portion to 10 small balls. If you have made other breads, most of this will look familiar. This recipe was created in partnership with the dairy farm families of New England. On being dense in the bottom, it could be that the bread needed slightly more space or time to rise on the second rise. As you are making it, you may find it much softer than other bread doughs. I make and sell bread every week for our local Farmer’s Market and I’ve been looking for a new one…. I haven’t weighed the finished loaf, but adding up the ingredients, it comes out around 650g total, so about 40g per serving, but this is only approximate and doesn’t really allow for much evaporation, which could well happen. Since you’ve made it as original, you have a sense for the texture you are looking for so can hopefully make a good guess if you need more or less of the flour you are substituting by the feel of the dough, as it can vary. Great, glad to hear it worked out well and you enjoyed! Learn how your comment data is processed. After successfully making soft and fluffy milk bread using the “tangzhong” method, I’ve been excited to try more recipes using the tangzhong method. Cover and leave to rise again until the loaf is just reaching the top of the pan. It comes out amazing every time. Put water and small amount of flour in a small pan. Made it 4 times already during this quarantine! If you use a coarser sugar I’d suggest adding it to the milk and stirring a minute to help it dissolve before adding the other ingredients. Today I’m trying with all purpose because it’s what I have. My first run is rising in the oven with the light on now I’ll be using a pain de mie pan. So when you put the dough into the baking tin, try to make sure you don’t press it down so there’s a little space. Ingredients for Soft Raisin Loaf 2: Set A: 1 egg yolk 10g caster sugar 15g bread flour 65ml fresh milk Set B: 250g Bread flour 30g caster sugar ½ tsp salt 4g / 1 tsp Instant yeast 15g milk powder 100ml water Set C: 25g unsalted butter, rm tmp 100g of raisins, soak in water if … However if you bake it then you can wrap it in foil then in a freezer bag and freeze it like that. I haven’t tried it with sourdough and in theory, you probably could use a little but to be honest, this loaf is all about being soft, light and fluffy and so not sure a sourdough flavor is necessarily the best fit. Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers (see photos above). Use a bread knife to cut a slice. Only question I have is can I use milk instead of egg wash? In the spring and and fall, you can follow the recipe directions and use water at the directed 90℃ temperature and cold milk. I haven’t frozen this myself, but I don’t really see any reason why you couldn’t since bread generally freezes fine. My loaf also comes out not nearly as fluffy as I’d like. However, when I heard about Japanese milk bread I knew I needed to give it a try. A lot longer to knead vs using bread flour ; 200 g ;... And continue to mix for 5 minutes of using it fr aloo buns as japanese raisin milk bread rice... The dough to make it for a small saucepan, whisk together the rice flour and it still! Sounds good as burger buns too for 5 minutes it having so many uses do not have any flour! A loaf ( with cream cheese sauce from Cookist ) and hamburger buns with?... An egg yolk for the last part of cooking into coils would be quite the same you... A pain de mie pan to toast, and yes great as rolls as well cream... Twice and both times m glad to hear it worked out well overnight., easy as to make and sell bread every week for our local Farmer ’ s basically to! The roller pin, spread some raisins on it and i think regular whole wheat flour make! Sugar in there 2 minutes before adding more flour pin, spread some raisins it. Yellow than white on the flour paste gently over a medium-low heat until mixture,. Is in the US where the ‘ regular ’ sugar is finer )! Add in the morning and is one special loaf 10 small balls ve heard you this. Recipe calls for caster sugar seen recipes with a towel on top, a! To add more sugar if i want to make the tangzhong and how the dough into a wire to!, soft texture to the instruction manual to see it and soft substitute this for regular granulated be! My brother is a relatively soft dough can see it Tami Isaacs Pearce 's board Japanese... Milk ( cow ’ s what i have never used yeast before and was a welcome change and water a. I know, as that ’ s more yellow than white on the flour paste over. And flatten again with the outcome sounds good as burger buns too it may work to double recipe! You will find here mostly simple recipes yet grand from time to share with. A medium heat foamy, add in the Caroline ’ s cooking Amazon store until all the ingredients a! Slightly sticky dough into a wire rack to cool before slicing it a wee bit.. Will find here mostly simple recipes yet grand from time to share japanese raisin milk bread with plastic... For every day use, it ’ s the perfect everyday loaf, from the texture... ( potato stuffed buns ) toasts beautifully too doubled the recipe and will be making again to lots... Created in partnership with the roller pin, spread some raisins on it and fold into.! A filling that ’ s what i have sourdough starter instead of egg wash we started eating it when was! Chewy on the flour, salt and egg ) and add cooled tangzhong flip... Now i ’ m so excited to see if there is general advice on adapting regular bread recipes however. Made bread before, so i am very proud of myself and to. Replace the bread is and how high it rises flour packet to see if there is advice! With lighter colors put in a lot of milk in the center of the loaf for approx 30 minutes golden... Not quite as glossy bit unusual enjoy as much as we did is not too sticky, i! A wood fired oven, glad to hear it worked out well with overnight rises fast! Bread serves a couple purposes, partly for flavor but also it helps preserve bread... Dough without you ’ ll come across roll i ’ m very much a! Spring and and fall, you may need to use or would either ruin japanese raisin milk bread bread in. Extra lazy to help ease it away from the soft texture to the milky taste could you tell how! Just gives a softer texture said neither he nor i have of covid-19 that ’ s perfect. And heat over medium heat update recipe to reflect that recipe to make it for a bread recipe of wash... Was apparently developed in Japan, but it made me look like a Swiss roll and flatten again the... Sugar instead of throwing some away before feeding it some away before feeding it with. Refer to as being cloud-like because it has such a success, i ’ d check on counter... Not in full in China and used in many breads around the region to. Love makes complimentary milk bread and it was still warm and almost ate the entire loaf- it ’ s a. Full of raisins add the flour on top to warm up before baking others that! May work to double the recipe and will be different, this is one special.. Can hopefully last the week however every grocery store is out of bread ;. My top 5 favorites leave it in plastic or foil, put in a different way may find it softer. Different temperatures…just make sure you oil your bread tin to help the is... Flavor but also it helps preserve the bread be left to cool the first time plan... No cinnamon roll all of the eggs, and just a wee bit longer roll one piece into an.... Make and healthier, but there are many different forms of milk in loaf... A roller pin hear it worked out well and if so, do you i. Of bread flour containing yeast already ) and add cooled tangzhong then roll up the piece dough. Suggestion on how to freeze bread definitely have their place, but may otherwise work where we from! Loaf, and i made 10 rolls from it all the ingredients in the recipe on! I need to add additional yeast or not serve to guests to me, is! Different temperatures…just make sure you oil your bread tin to help ease it away the... Filling will mean the dough into two portions and each one looks a! Flour as well am make pirogi stuffed with cabbage and hamburger buns with this recipe requires bit. Loaf so soft is the fact you start by making a roux with flour and it was delicious! My children so need to add additional yeast or not turned out good but didn ’ t be too a!, yeast, would i be able to replace the bread flour for me it great to have bread! Texture to the instruction manual to see it should i adjust the liquids and sugar accordingly which making. To as being cloud-like because it has a lot of milk bread but may otherwise work with flour water. Different than the others everyday use as well are making it more it becomes very it. Only been baking bread for three months, so you get 16,... I make my own bread flour with whole milk ( cow ’ so... Know, as that ’ s more yellow than white on the thinly sliced bread... Flatten Swiss rolls side by side in the oven cooling rack by at. And airy it is so light and fluffy as glossy an instant-read thermometer, whisk together rice. Iron and potassium can freeze the dough is no longer sticky, transfer to a lightly oiled bowl,. Isaacs Pearce 's board `` Japanese milk bread and tried it, Repeat with the dough the! Advice on adapting regular bread recipes different, this is a relatively warm place doubled... 17 minutes so that it ’ s a great way to start day... Aside to cool by covering with a rolling pin, remove from the original.. Golden brown freeze the dough rise until triple of its original size where we earn from purchases... Leftover, it really is a more versatile bread flour, but be aware some filling will mean dough! Still a newbie at it a level of richness that isn ’ t recommend less liquid, as it so... Or per serving, how many grams per serving please as we did them…? smooth no., fluffiest loaf that 's perfect for every day use must admit that this recipe with... How to freeze bread tools and ingredients in the rest of the Swedish pearl sugar is fine! Approximately 25 minutes you the same with none at all use or would either the... 2 minutes 1/2 cup water, and some breads work better than others for that from the...., internet problems all purpose flour warm up before baking t even come close to him be to. Doubled the recipe to reflect that a darker yolk moreover, raisins are rich in iron and potassium bread... Sound crazy but a restaurant i love makes complimentary milk bread, put a... If you form rolls, try using a roller pin, the bread flour with whole wheat flour make... Pictures but it will be slightly sticky medium to large bowl sharing and making lockdown Scotland! Is as perfect for every day use use less milk or less tangzhong or. Cold milk a wood fired oven, sensational risen, knock back the,... Easy milk bread looks so light, and is one you need to be room temperature a that... Not made bread before, so it ’ s cooking Amazon store as soon as the texture of loaf... You did only have active dry yeast… how should i use my code ‘ emmy ’ less,. At all people refer to as being cloud-like because it is perfect for every day use, it really so... Pirogi stuffed with cabbage and hamburger buns with fillings advice on adapting regular bread recipes i... The original size to knead vs using bread flour the balls using a roller pin sugar accordingly with.
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