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Milk Bread Toast The Japanese Secret to the Fluffiest, Most Tender Breakfast

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 loaf
Calories 250
This milk bread toast recipe yields irresistibly fluffy and tender bread, perfect for a delightful breakfast.

Ingredients

Dough

  • 3 tablespoons bread flour
  • 25 g bread flour
  • 120 ml whole milk
  • 50 g sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 large egg (room temperature)
  • 120 ml warm whole milk
  • 60 ml heavy cream
  • 55 g unsalted butter (softened)
  • 1 tablespoon melted butter for brushing

Instructions 

  • Whisk 3 tbsp bread flour and 120ml milk; cook over medium-low heat until thick, then cool.
  • Combine flour, sugar, salt, yeast; add cooled tangzhong, egg, warm milk, cream; mix until shaggy.
  • Knead on medium 5-7 min, add butter gradually, knead until smooth and elastic.
  • Let dough rise in a greased bowl until doubled (60-90 min), then punch down, divide into 3, shape into logs, and place in pan.
  • Cover and rise until 1 inch above pan rim (45-60 min), then brush with egg wash or butter and bake at 350°F (175°C) for 30-35 min.
  • Immediately brush with melted butter, cool for 30 min before slicing.

Notes

Ensure proper kneading and rising times for the best fluffy texture.
Calories: 250kcal
Cost: $10
Course: Breakfast
Cuisine: Japanese
Keyword: bread