Of course! It seems you’d like a comprehensive and detailed recipe for Milk Bread. Here is a full guide, crafted to be as “easy and spongy” as promised.
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A Brief History and Introduction to Milk Bread
Milk Bread, known in Japan as Shokupan (食パン), is more than just a loaf of white bread. It is a testament to the pursuit of perfection in baking. Originating in Japan during the late 19th and early 20th centuries, it incorporated Western baking techniques with a uniquely Japanese sensibility for texture and refinement.
What sets it apart is its unparalleled texture—incredibly soft, light, and spongy, with a delicate sweetness and a rich, milky flavor. This signature texture is often achieved through a Japanese technique called the “Yudane” or “Tangzhong” method, a cooked flour paste that pre-gelatinizes the starches, allowing the dough to absorb more water and remain exceptionally moist and tender for days. This recipe provides a simplified, no-fail version that delivers that iconic, pillow-soft crumb.
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The Formation: Understanding the “Why” Behind the Recipe
The magic of this bread lies in its formation through key techniques:
1. The Tangzhong (Water Roux): By cooking a portion of the flour and milk, we gelatinize the starch. This gel traps water, creating a hydrated dough that is stable yet soft. This is the single biggest secret to a spongy, springy texture that stays fresh.
2. The Enrichments (Milk, Butter, Sugar, Egg): These ingredients tenderize the crumb, add richness and flavor, and contribute to a beautiful, golden-brown crust.
3. Proper Kneading & The Windowpane Test: Gluten development is crucial. We knead until the dough is smooth and elastic, and can be stretched thin enough to see light through it without tearing. This creates the strong, yet flexible structure that allows the bread to rise high and become “spongy.”
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Ingredients
Let’s gather everything you’ll need. For the best results, use a digital kitchen scale, but cup measurements are provided.
For the Tangzhong (The Secret Weapon):
· 1/3 cup (45g) All-Purpose Flour
· 1/2 cup (120ml) Whole Milk
· 1/2 cup (120ml) Water
For the Main Dough:
· 4 cups (500g) All-Purpose Flour
· 1/4 cup (50g) Granulated Sugar
· 2 teaspoons (7g) Instant Yeast
· 1 teaspoon (6g) Fine Sea Salt
· 1/2 cup (120ml) Whole Milk, warm (about 110°F/43°C)
· 1 large Egg, at room temperature
· 1/3 cup (75g) Unsalted Butter, softened, plus extra for greasing
· The prepared Tangzhong (from above), cooled slightly
For the Topping (Optional but Recommended):
· 1 tablespoon Milk or 1 Egg beaten with 1 tbsp water (for an egg wash)
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Methods & Instructions
Step 1: Make the Tangzhong
In a small saucepan,whisk together the 45g flour, 120ml milk, and 120ml water until no lumps remain. Place the saucepan over medium-low heat and cook, stirring constantly with a spatula or whisk, until the mixture thickens into a smooth, pudding-like paste and you can see lines from your whisk/spatula tracing the bottom of the pan. This should take about 3-5 minutes. Immediately transfer it to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature or just slightly warm.
Step 2: Combine and Knead the Dough
1. In the bowl of a stand mixer fitted with a dough hook, combine the 500g flour, sugar, instant yeast, and salt. Whisk to combine.
2. Add the warm milk, room temperature egg, and the cooled Tangzhong paste.
3. Mix on low speed until the ingredients come together into a shaggy dough. Increase the speed to medium and knead for about 5-7 minutes, until the dough is smooth and elastic.
4. With the mixer running on medium, add the softened butter, one tablespoon at a time, waiting for each piece to be fully incorporated before adding the next. This might take a few minutes.
5. Once all the butter is incorporated, continue to knead on medium speed for another 8-10 minutes. The dough will be slightly sticky but should slap around the sides of the bowl. It should be very smooth, elastic, and pass the “Windowpane Test”: Take a small piece of dough and gently stretch it between your fingers. It should stretch thin enough to be translucent in the center without tearing immediately.
Step 3: First Rise (Bulk Fermentation)
1. Form the dough into a smooth ball. Lightly grease a large bowl with butter or oil.
2. Place the dough in the bowl, turning it once to coat it lightly in oil. Cover the bowl with plastic wrap or a damp kitchen towel.
3. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size. (To test, gently poke the dough with a floured finger; if the indentation remains, it’s ready.)
Step 4: Shape the Loaf
1. Lightly butter a 9×5 inch loaf pan.
2. Gently punch down the risen dough to deflate it. Turn it out onto a lightly floured surface.
3. Divide the dough into 4 equal pieces. Roll each piece into a smooth ball, cover, and let them rest for 15 minutes.
4. Take one ball and, using a rolling pin, roll it out into an oval shape, about 8 inches long. Fold the top third down to the center, and the bottom third up over it, like a letter.
5. Now, roll this folded piece into a log, about the width of your loaf pan. Repeat with the remaining three pieces of dough.
6. Place the four logs of dough seam-side down, side-by-side, into the prepared loaf pan.
Step 5: Second Rise (Proofing)
Cover the loaf pan with a clean kitchen towel and let the dough rise again in a warm place for 45-60 minutes,or until the dough has risen just above the rim of the pan (about 1-1.5 inches above).
Step 6: Bake to Perfection
1. While the dough is proofing, preheat your oven to 350°F (175°C).
2. Just before baking, gently brush the top of the loaf with milk or an egg wash for a beautiful, shiny, golden crust.
3. Bake for 30-35 minutes, or until the top is a deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer.
4. Immediately upon removing the bread from the oven, turn it out of the pan onto a wire rack. This prevents the bottom from getting soggy. Let it cool completely for at least 2-3 hours before slicing. This is crucial! Slicing it warm will result in a gummy texture.
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Nutritional Information (Approximate per slice)
· Calories: ~180 kcal
· Carbohydrates: 30g
· Protein: 5g
· Fat: 5g
· Saturated Fat: 3g
· Sugar: 5g
· Sodium: 150mg
Note: Values are estimates and can vary based on specific ingredients and slice size.
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The Benefits of Homemade Milk Bread
· No Preservatives: You control exactly what goes into your food.
· Superior Freshness & Flavor: The taste and texture of freshly baked, homemade bread are incomparable to store-bought versions.
· Therapeutic Process: The act of baking bread is a rewarding and calming activity.
· Versatility: Perfect for toast, sandwiches, French toast, or simply enjoyed with a pat of butter and jam.
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A Conclusion for Milk Bread Lovers
For lovers of soft, comforting, and ethereal bread, this Milk Bread recipe is a dream come true. It may seem like a process, but each step is a building block towards creating a bakery-quality loaf in your own kitchen. The effort is minimal compared to the reward: that first slice of a perfectly spongy, milky-sweet, and tender crumb. It’s a bread that doesn’t just feed the body, but also the soul, connecting you to a tradition of baking excellence. Once you try it, you may never go back to store-bought loaves again.
Enjoy the blissful process and the even more blissful result, fellow bread lover