Thank you for taking the time to share it with all of us. Add the cooled tangzhong - I gently beat the egg into the tangzhong first to both save the tangzhong being too thick and help egg to mix better but you don't need to, just make sure you mix it well. If you form rolls, try using a round pan instead. Would be interested to hear how it goes! I didnt have fast acting yeast so I just use the standard one with 1/4 cup of water for it to rise and 1/4 cup almond milk. Do you mean uncooked? And while this loaf didn’t get a chance, apparently it helps preserve the bread better too. I can’t even come close to him. Thank you for this recipe! it’s so soft and fluffy. Ingredients for Soft Raisin Loaf 2: Set A: 1 egg yolk 10g caster sugar 15g bread flour 65ml fresh milk Set B: 250g Bread flour 30g caster sugar ½ tsp salt 4g / 1 tsp Instant yeast 15g milk powder 100ml water Set C: 25g unsalted butter, rm tmp 100g of raisins, soak in water if … It turned out good but didn’t rise much in the oven. Apply whipping cream on the thinly sliced raisin bread, put sliced kiwi fruit on top. Hi, I dont have fast acting yeast, would I be able to replace ut with instant yeast ? I’d say as you are kneading, try to just dust the work surface, a little over the top of the dough and on your hands to start and knead a few times. So the main things when it comes to substituting flour is the different level of gluten-forming protein and how much they absorb liquid, as well as texture. No I haven’t tried it. I’ve heard you describing this bread for a while now and I’m so excited to see it! I do have a few other bread recipes which I think would work better to have no sugar in than this – my fig and walnut bread, for example, just uses a little honey : https://www.carolinescooking.com/fig-and-walnut-bread/. help me? (technically a little under but can use 1 sachet, ¼oz/ 7g), ½ cup (lukewarm or room temp, but not hot). Thanks again. Have you used the dough to make buns with fillings? Just did in my breadmaker 1Hour 55 mins on rapid bake Perfection. So glad you enjoyed, and sounds good as burger buns too. Very easy to make. And if it’s per serving, how many grams per serving please? And so easy to make. https://www.carolinescooking.com/fig-and-walnut-bread/, https://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252, Kir Imperial – raspberry champagne cocktail. Flatten the balls using a roller pin, spread some raisins on it and fold into thirds. I will def be making this again! Yes, it should work fine with all purpose, you might just need to adjust the amount slightly as flours can react differently, so I’d hold back slightly in case you need less, or if it’s wet you can add a little more. If it browns too fast, tent with foil for the last part of cooking. So you can reduce it a little, but be aware it will probably impact both of these. How much of the Swedish pearl sugar is in the dough? That’s great, glad to hear you enjoyed and will be making again! I made this bread yesterday for my daughter’s birthday dinner. We got through this loaf in one meal, we all enjoyed it that much (true, we had a couple extra helpers). The dough gets divided into three sections and then rolled into thin ovals with a rolling pin. This may sound crazy but a restaurant I love makes complimentary milk bread to serve to guests. Instructions. This looks amazing. As you are making it, you may find it much softer than other bread doughs. I imagine with the quantity here, it wouldn’t make a huge difference but you could adjust the amount slightly if you prefer. I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Thanks for a delicious go-to bread! I made this bread today and it was absolutely delicious. By checking box you agree to your email address being used to send you newsletters. I have not made bread before, so I am very proud of myself and thankful to you for sharing your recipe. I’m a pastry chef not a baker so I was pleasantly surprised and so happy that I could pull THIS off in lieu of my regular wheat bread here at home for my husband. I only have margarine and lightly salted butter, which one would be better to use or would either ruin the bread? Had to leave it in just a wee bit longer. You can use the same amount of everything, just active dry yeast should be dissolved in liquid before adding to everything else, so dissolve it in the milk which is best to be lukewarm, let it sit for around 5-10 minutes to help it activate, so I’d suggest you do that first, then make the tangzhong, let it cool while you measure the flour etc then mix them all together. Sep 8, 2020 - Explore Tami Isaacs Pearce's board "Japanese milk bread" on Pinterest. Can you substitute flour? In a large mixing bowl, stir together 1 teaspoon of the sugar, the warm milk, and the yeast. I make my own bread flour adding in wheat gluten but otherwise follow it exactly. Worth trying for sure! I made it with a BIG portion of flour “glue” All flours (even of the same type) can be different but I’d start with around the same weight as the bread flour, and then adjust flour/water slightly depending how the dough feels. Thanks for a fantastic recipe. Your email address will not be published. Mix until smooth and no lumps remain. I’m very partial to milky and fluffy breads myself, so I’m biased! This bread sounds delicious. Hi Hannah, it is up to up the amount of Swedish sugar pearl you add on top of the bread, I added for the look as well as bit more to sweetness…it is totally optional. I found kneading longer helps with the stickyness. You want it to be soft and come together into a smooth ball. Make a well in the center of the ingredients and place one of the eggs, milk, and tangzhong in it. I just made this bread and it is wonderful! Any ideas why that might be? Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. I know this recipe will go into my top 5 favorites. I brushed milk on the bread before baking and not an egg and then brushed a bit of butter on the top after taking it out. Thanks - you have successfully subscribed! I’ll admit, when I have seen lines of similar-looking white bread any time I have been in Asia, I haven’t felt inspired. So glad to hear, and the fillings sound tasty! Can you pls. Enjoy! This sounds yummy! I haven’t weighed the finished loaf, but adding up the ingredients, it comes out around 650g total, so about 40g per serving, but this is only approximate and doesn’t really allow for much evaporation, which could well happen. I’ve made it a few times and follow the measurements exactly, but the dough always comes out super sticky and I end up adding a lot of flour while kneading. You can omit the egg glaze from the top (as you’ll see some others have and use eg milk) but I’m afraid I can’t think of a good replacement for within the bread itself. Thanks! Followed the recipe from there and had beautiful loads both times. Knock back doughs and split the dough into two portions and each portion to 10 small balls. I must admit that this recipe requires a bit of work, but so well worth it! Thank you for sharing this recipe! The result is as perfect for a small serving. Typically I would make this with whole milk (cow’s milk). This is perfect bread. Thanks! To make the starter, whisk the bread flour, milk, and water together in a medium saucepan until smooth. Yes, you could make two, just double everything. This bread looks so good! Hope it works out a little better! And how much would you recommend? Anyway I’ve read instant yeast is stronger than active dry, so if it calls for 1 tbsp of active dry, you’d use 2.4 tsp of instant. Easy Sourdough Bread Recipe Sourdough Bread Starter Sourdough Pancakes Easy Bread Artisan Bread Recipes Baking Recipes Healthy Recipes Couple Cooking Vegan Bread What is Japanese Milk Bread? I try to avoid making this kind of bread as I cannot settle for just one slice…but here I am again with another version of it…the bread is so soft, light and yet rich at the same time…I love eating it by peeling the crumb as it come out so thin, almost like paper sheets…very addictive. I admit, I am very bad at waiting that long and normally slice it when it’s still slightly warm so sometimes get slight clumps but not too much. I’ve never heard of bread flour containing yeast already. Thanks for sharing this beautiful fluffy bread. This bread is delicious! I usually do this with more “dense” type loafs, so I’m not sure how well this fluffy type will “behave”. Loved it! Only the tangzhong and how the dough is folded is a bit unusual. Turn onto a cooling rack to cool before slicing. Does it freeze well and if so, do you have a suggestion on how to freeze bread? Make sure you oil your bread tin to help the bread come out without sticking. Copyright 2020 Color Your Recipes | All Rights Reserved, Passion Fruit Curd Cream Cheese Braided Bread, 2 eggs minus 1 tablespoon for egg wash (107g egg minus 12g). Place the yeast in that depression. Can wheat flour be used instead of white? Turn the machine on using the “basic dough” setting. Increase the speed to number 2 and continue to mix for 5 minutes. It’s the bee’s knees. https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread It is such a lovely soft bread. So if you try it, don’t over-fill or have a filling that’s too liquid. Dump the tang zhong, carrot puree, egg beaten into the milk, sugar, butter, and salt into the bottom of the bread machine pan. Measure out remaining ingredients (flour, yeast, milk, melted butter, sugar, salt and egg) and add cooled tangzhong. It won’t give the same shape, obviously, but may otherwise work. I’m new to baking bread and only have made 2 loaves with a 50% success rate, so I’m both nervous and excited to try this one. I made this loaf last night for the first time and wasn’t sure how it would turn out as first I’ve never made bread in my life and second I wasn’t too confident as it looked a lot of work ie kneading. The other aspect of the light, soft texture and flavor is using milk as an ingredient. Great, glad to hear it worked out well and you enjoyed! Add a little more flour if needed. Okay, condensed milk. So glad to hear you enjoyed! Thanks much for this recipe! Fold one side of dough over to halfway across the remaining dough then, Repeat with the other pieces of dough then. Can I use all-purpose flour, or does it have to be bread flour? After successfully making soft and fluffy milk bread using the “tangzhong” method, I’ve been excited to try more recipes using the tangzhong method. Recipe works like a charm! Add the flour on top, forming a depression into the top. However this is a pretty soft loaf and it will slice better when cooler. I will definitely be making it again soon. Get 50% OFF your first order with Trade at http://bit.ly/tradeemmymade and use my code ‘emmy’. I’ve been baking bread a lot recently, and I made milk bread for the first time with this recipe (I chose this one because it had less butter than other recipes). The History of Japanese Milk Bread. Fabulously easy and a pleasure to make. Cover the bowl with plastic wrap or kitchen towel and let rise at room temperature for 1 hour or until … We particularly liked it spread with pate or soft cheese. Your email address will not be published. Maybe it’s because I’m using 2 tsp of active dry yeast (after proofing in milk) instead of instant yeast? I made it into 8 round balls. Turned out great. As you work it more it becomes less sticky, so might want to work it more before adding more flour. Will let you know tomorrow what happens. Could it be that it needed a few more minutes more in the oven? In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Mix until smooth and no lumps remain - do this before turning on the heat. This post may contain affiliate links, where we earn from qualifying purchases. Hi does the butter need to be room temperature? Will it have any effect on the texture? Combine warm milk, a bit of the sugar, and yeast in a mixing bowl and allow the yeast to activate (approx 5 mins). The stickiness will become less as you work the dough without you needing to add lots of flour. Thank you so much for this perfect recipe! So when you put the dough into the baking tin, try to make sure you don’t press it down so there’s a little space. I only had active dry yeast, so I mixed that with 1/4 cup of warm water first, then used slightly less milk in the recipe. Glad to hear you enjoyed, and yes great as rolls as well. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. I haven’t tried using this dough to make cinnamon rolls, but in principle I can see it working – just instead of splitting the dough into three pieces and folding each, keep it as one and roll it flat and add the filling (I’d suggest the mix I use in my eggnog cinnamon rolls would be good, if you don’t already have a preferred filling mix), roll up and cut in slices as you would other cinnamon rolls. Just be aware some filling will mean the dough won’t rise as well and may become dense in places. I’m looking for a bread that’s low salt to give my children so need to work out of it is! Thanks. I’d suggest referring to the instruction manual to see if there is general advice on adapting regular bread recipes. Lightly beat the egg and brush the top of the loaf with egg wash. Bake the loaf for approx 30 minutes until golden brown. After trying your easy to follow directions the bread turned out wonderful. The steps are: It can be a little difficult to describe exactly how to fold the bread, but hopefully the pictures below make it clearer: You don’t have to fold the pieces of dough in this traditional way – some recipes form small rolls, for example – but it’s kind of fun to do and gives a lovely appearance to the finished loaf. 1. I’d check on the flour packet to see whether it says you don’t need to add additional yeast or not. So tender, wonderful crumb and rose like a dream. Since this was such a success, I look forward to trying more of your recipes! Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll. But it was fantastic. Some people refer to as being cloud-like because it is so light. Been making the classic white loaf, and had been wanting to try this – Glad I did! I’ve always been more of a fan of artisan-style loaves, whether that’s something like a sourdough rye bread or with ‘bits’ in it like my fig walnut bread. When you slice this Japanese Condensed Milk Bread, you are going to be amazed at how light and airy it is. Thank you for this recipe. I can’t wait to give this one a try, Caroline! It might be about all you can find if you are in Japan, but when it’s such a wonderfully soft and light loaf, it really doesn’t matter. I also wanted to ask should the bread be left to cool down completely before slicing it? I used tangzhong or water roux method as in many of my bread recipes. Flowed your recipe down to the letter. But I must admit I am pleasantly surprise with the outcome. It is always best to be as consistent as possible when baking bread, so I'd recommend trying to use weight measurements, but cups are listed as well if not. Will be interested to hear how the sourdough worked out. 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