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Hokkaido Milk Bread Recipe

This Hokkaido milk bread is ultra soft, fluffy, and lightly sweet with a rich buttery flavor. Made using the tangzhong method, this Japanese-style loaf stays tender for days and is perfect for sandwiches, toast, or enjoying warm with butter.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 2 hours
Servings: 10 slices
Course: Bread
Cuisine: Japanese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp bread flour (tangzhong)
  • 1/2 cup whole milk (tangzhong)
  • 1/2 cup water (tangzhong)
  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 tsp salt
  • 1/2 cup warm whole milk
  • 1 large egg
  • 4 tbsp unsalted butter, softened
  • 1 egg (egg wash)
  • 1 tbsp milk (egg wash)

Equipment

  • saucepan for tangzhong
  • mixing bowls
  • stand mixer or hands for kneading
  • loaf pan
  • pastry brush for egg wash

Method
 

  1. In a small saucepan, whisk together tangzhong ingredients over medium heat until thick and smooth. Remove from heat and let cool slightly.
  2. In a large bowl, combine bread flour, sugar, yeast, and salt.
  3. Add warm milk, egg, and the cooled tangzhong. Mix until a dough forms.
  4. Knead the dough for about 10 minutes, then gradually knead in softened butter until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled in size.
  6. Divide dough into 3 equal pieces. Roll each piece into an oval, fold, and roll into logs.
  7. Place dough logs into a greased loaf pan. Cover and let rise again for 40–50 minutes.
  8. Brush with egg wash and bake at 350°F for 28–32 minutes until golden brown.
  9. Cool slightly before slicing and serving.

Notes

Use bread flour for the best structure and softness. Do not skip the tangzhong step, as it is key to the signature fluffy texture. Allow the bread to cool before slicing for clean cuts. If the top browns too quickly, loosely cover with foil during baking.