Soft Sourdough Milk Bread Recipe To Try Today

Get ready to embark on a culinary adventure with one of the fluffiest breads you’ll ever bake: Sourdough Japanese Milk Bread! This delightful creation, made using the Tangzhong method, will have your kitchen smelling like a heavenly pastry shop in no time. Let’s dive straight into the deliciousness!

Sourdough Japanese Milk Bread (Tangzhong Method)

Just look at this beauty! Sourdough Japanese Milk Bread

This bread is not just enchanting in flavor but also in texture. It’s soft, pillowy, and incredibly versatile. Whether you slather on some butter, layer it with jam, or just devour it plain, it’s sure to please. Now, let’s gather our ingredients and get this bread party started!

Ingredients

500g bread flour (or all-purpose flour if you’re feeling adventurous)
60g granulated sugar (because we love a hint of sweetness)
10g salt (to balance the flavors, of course)
10g instant yeast (the magical little granules)
30g unsalted butter (for that rich, creamy flavor)
320ml milk (whole milk works like a charm)
30g Tangzhong (flour-water paste for that extra fluffiness)

Instructions

Make the Tangzhong: In a saucepan, whisk together 30g of flour with 150ml of water over medium heat until it thickens into a paste. Let it cool.
Mix the Dough: In a large bowl, combine the bread flour, sugar, salt, and instant yeast. Make a well in the center and add the cooled Tangzhong, the rest of the milk, and melted butter.
Bring It Together: Mix until it forms a dough. Knead on a floured surface for about 10-15 minutes until the dough is smooth and elastic. (You can also use a stand mixer if you want to avoid a workout.)
First Rise: Place the dough in a greased bowl, cover it, and let it rise for 1-2 hours, or until it doubles in size. Time to unleash your inner bread whisperer!
Shape the Dough: Once it’s puffed up, punch it down, divide it into pieces, and shape each piece into a ball (like making delicious doughy snowballs).
Final Rise: Place the shaped dough in a greased loaf pan, cover, and let it rise again until it increases in size (about 45 minutes).
Bake It: Preheat your oven to 375°F (190°C). Bake for 25-30 minutes until golden brown and your kitchen smells like a dream. (If you tap the bottom and it sounds hollow, you’re onto something good!)
Cool Down: Let it cool (if you can resist) before slicing. Enjoy the soft, fluffy goodness!

And there you have it! A beautifully fluffy Sourdough Japanese Milk Bread that’s ready to steal the spotlight at your next breakfast or brunch. Get ready to impress yourself and anyone who’s lucky enough to share in your baking adventure!