Japanese Milk Bread Recipe | Fluffy and wonderful bread

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  1. Sherry Reply

    How about buttering the pan instead of spraying with baking spray?

    • That works too. You may want to flour the butter after applying 🙂

  2. Phyllis Van Hagen Reply

    Thank you for this recipe as it will be my sourdough baking project this week. I am so grateful for a recipe for milk bread using starter. I have made it using commercial yeast and I know this will be far superior. Can you explain the reason for rolling the dough balls twice into ovals? After watching your videos for a long time, I am finally going to subscribe.

  3. Iris van Uitert Reply

    Hi Sune, out of curiosity: is there a specific reason why there is only one rise moment with this bread instead of a bulk and final rise?

    • Yes, because it makes for the same results, but is a lot less complicated. ‘Less complicated’ should be my middle name 😉

  4. Phyllis Van Hagen Reply

    As of today, I am behind in the count 0-2. My second attempt today turned out no better than the first try. It does not rise and there is little or no oven spring. I have followed the recipe faithfully and my starter is very healthy.
    I am longing for the fluffiness and soft texture as described in the video but I am too close to striking out. Any advice?

  5. Phyllis Van Hagen Reply

    I have endured two abject failures with this recipe. The most recent loaf just became breadcrumbs.
    The first time I hand kneaded the dough and it never rose sufficiently.I assumed I had not kneaded it enough. The second attempt included machine kneading for 6 minutes but still no significant rise during a 4 hour proof.
    Do I need to allow for a longer proofing time? Or, refrigerating it overnight and then proof it?

    • I think mine took 7 hours in a very warm proofer, so yes, you need a longer rise.

  6. Phyllis Van Hagen Reply

    I was down in the count 0/2 and today I hit a home run. My third attempt rose and sprung in the oven for a perfectly beautiful loaf.
    Thank you, Sune, for the suggestion of a longer proof time. That made all the difference.

  7. Jenny Reply

    This looks yummy, I have also seen this type of recipe as pull apart rolls which might be good for entertaining I am thinking!

  8. Mary Penza Reply

    Made it!! A few little changes (honey instead of sugar). Came out gorgeous and delicious!! Thank you!! Can I send you a picture??

  9. Katie Reply

    Love your videos! Tried this milk bread (after trying a much more complicated version first). I proofed in the fridge overnight and set it out to rise at room temp before baking. It didn’t rise too much but then when I baked it, it expanded like crazy and ripped at the top. What did I do wrong? Dough too wet?

    • Sourdough and enriched doughs proof very slowly. It sounds like you under proofed at it needed more time to rise.

  10. Ralphson Reply

    Isn’t this dough about double the weight ordinarily baked in a 9 inch Pullman pan?