Fluffy, soft and airy light Japanese milk bread loaf recipe with Yudane method.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
- 50 g Bread flour/Baker's flour
- 40 ml boiling water above 90 degree celsius
- 200 g Bread/Baker's flour
- 3 g dry instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 10 g unsalted butter
- 150 ml milk
Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *1
Place all the ingredients except the unsalted butter into a bread making machine or kneader with the wet ingredients first then dry ingredients.
Add the Yudane (torn into small pieces) and knead it for about 10 minutes.
Add the unsalted room-temperature butter and knead for another 10 minutes.
Place the dough into a greased bowl. Wrap with cling wrap to raise for about 1 hour at about 30 degrees celsius(86F) or until double the size.
Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
Cover the rolled doughs with a wet cloth and take 20 minutes bench time.
Roll out each dough to about 15 x 20 cm (5.9x7.8inch)rectangle with a rolling pin.
Fold the dough tightly not letting any air in towards the centre from left and right.
Rotate the dough 90 degrees and roll it from one end.
Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
Start to preheat the oven to 185 degree celsius (365 f).
Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin.
Bake the dough for about 25 -30 minutes.
Remove the bread from the tin and cool it down on a rack.
*It makes about 8 slices( 2cm =0.78inch thick) and approximately 150cal per slice.
*Bread flour can be replaced with all purpose flour but fluffiness will be lost.
*Milk can be replaced with other type plant based milk, but will make texture different.
*1 Yudane should be made the night before but it can be prepared and rested in shorter time.
*You don't need to use a bread maker, but it helps with the kneading but you can do it by hand.
*my bread form size is 10 x 20 x 9 cm ( 3.9 x 7.9 x 3.5 inch).
Calories: 1112kcal | Carbohydrates: 200g | Protein: 34g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 2396mg | Potassium: 448mg | Fiber: 6g | Sugar: 20g | Vitamin A: 495IU | Calcium: 199mg | Iron: 2.3mg