Comments on: Japanese milk bread https://www.carolinescooking.com/japanese-milk-bread/ Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty Sat, 03 Feb 2024 01:59:49 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-91941 Sat, 03 Feb 2024 01:59:49 +0000 https://www.carolinescooking.com/?p=18498#comment-91941 In reply to Joanne.

I'm glad it came out well - if you are measuring with cups, this may be partly that you can always get a bit of variation in measurement by volume. For many things, this is not a huge issue, but for baking I always recommend weighing if at all possible.

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By: Joanne https://www.carolinescooking.com/japanese-milk-bread/#comment-91938 Sat, 03 Feb 2024 00:39:14 +0000 https://www.carolinescooking.com/?p=18498#comment-91938 4 stars
Bread looks great but dough was very wet and needed to add at least 1/4 c more than recipe called for.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-91856 Fri, 26 Jan 2024 02:01:49 +0000 https://www.carolinescooking.com/?p=18498#comment-91856 In reply to Francesca Tiongson.

You could, and while it probably won't make too much difference it may make a little. Bread flour has a higher gluten forming content which helps to give the bread more structure, so the texture may be a little different. You might also find the dough slightly more damp with all purpose, so you may need to add slightly more flour, but it's hard to say for sure.

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By: Francesca Tiongson https://www.carolinescooking.com/japanese-milk-bread/#comment-91851 Thu, 25 Jan 2024 18:54:53 +0000 https://www.carolinescooking.com/?p=18498#comment-91851 In reply to Caroline's Cooking.

Can I use All Purpose Flour rather than Bread flour? Does it make a difference?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-91455 Wed, 20 Dec 2023 01:40:41 +0000 https://www.carolinescooking.com/?p=18498#comment-91455 In reply to Abi.

I haven't made it with oat milk myself, but I think there are other comments that suggest others have tried and it worked fine.

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By: Abi https://www.carolinescooking.com/japanese-milk-bread/#comment-91454 Tue, 19 Dec 2023 21:40:57 +0000 https://www.carolinescooking.com/?p=18498#comment-91454 Hiya I was just wondering if this can be made with oat milk. Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-91187 Tue, 21 Nov 2023 01:17:44 +0000 https://www.carolinescooking.com/?p=18498#comment-91187 In reply to Anna.

Glad to hear, thanks for coming back to say (might have to try myself 🙂 )

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By: Anna https://www.carolinescooking.com/japanese-milk-bread/#comment-91181 Mon, 20 Nov 2023 16:05:23 +0000 https://www.carolinescooking.com/?p=18498#comment-91181 5 stars
In reply to Caroline's Cooking.

Hello Caroline, the cinnamon swirl version was absolutely delicious.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-91172 Sun, 19 Nov 2023 18:32:40 +0000 https://www.carolinescooking.com/?p=18498#comment-91172 In reply to Anna.

I'm so glad to hear it worked well, hope the filled version works out, too!

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By: Anna https://www.carolinescooking.com/japanese-milk-bread/#comment-91170 Sun, 19 Nov 2023 16:33:30 +0000 https://www.carolinescooking.com/?p=18498#comment-91170 5 stars
Thank you for sharing this wonderful recipe. It was a hit! I’m attempting one with a cinnamon, sugar, cocoa filling … We’ll see what happens

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-91167 Sun, 19 Nov 2023 16:04:34 +0000 https://www.carolinescooking.com/?p=18498#comment-91167 In reply to Phi.

So glad to hear it worked out well for you and was easy to follow!

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By: Phi https://www.carolinescooking.com/japanese-milk-bread/#comment-91155 Sun, 19 Nov 2023 02:39:39 +0000 https://www.carolinescooking.com/?p=18498#comment-91155 5 stars
In reply to Alex.

My first trial is a success, the bread texture turns out soft and fluffy. I used Japanese flour, and only diff I mixed the yeast in warm water to develop it first before mixing the ingredients. It's delicious and easy to follow. Thanks!!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-90998 Thu, 02 Nov 2023 14:23:54 +0000 https://www.carolinescooking.com/?p=18498#comment-90998 In reply to Sue.

Glad to hear you enjoyed!

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By: Sue https://www.carolinescooking.com/japanese-milk-bread/#comment-90996 Thu, 02 Nov 2023 10:28:17 +0000 https://www.carolinescooking.com/?p=18498#comment-90996 In reply to Caroline's Cooking.

So easy to make, delicious, light & fluffy, my lot dipped in condensed milk!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-90553 Sat, 23 Sep 2023 00:30:40 +0000 https://www.carolinescooking.com/?p=18498#comment-90553 In reply to Chris Townsend.

Glad you find it easy to follow!

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By: Chris Townsend https://www.carolinescooking.com/japanese-milk-bread/#comment-90549 Fri, 22 Sep 2023 20:04:56 +0000 https://www.carolinescooking.com/?p=18498#comment-90549 5 stars
Easy to follow recipe, I haven't tried it yet but will do at my next attempt. I'm curious to try it with an egg added as this time I made it without for more traditional milk bread. Thanks for sharing this.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-90525 Tue, 19 Sep 2023 14:09:47 +0000 https://www.carolinescooking.com/?p=18498#comment-90525 In reply to Alex.

I'm so glad to hear you enjoyed it!

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By: Alex https://www.carolinescooking.com/japanese-milk-bread/#comment-90524 Tue, 19 Sep 2023 11:23:06 +0000 https://www.carolinescooking.com/?p=18498#comment-90524 5 stars
Hi and thank you so much for the recipe, it turned out delicious and fluffy! We love it! 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-90473 Thu, 14 Sep 2023 17:10:14 +0000 https://www.carolinescooking.com/?p=18498#comment-90473 In reply to MJ.

Glad to hear you have been enjoying! So the main thing that is different is that active dry yeast needs to be bloomed in liquid before you add it, unlike fast acting where you can mix it in directly. So with active dry yeast, I'd suggest you gently warm the milk (only very slightly, to lukewarm), add the yeast and leave it around 5-10 minutes until it bubbles up. Then, add this mixture to the flour and other ingredients as in the recipe. The amount of yeast is the same, sometimes active dry takes a little longer in the rising time.

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By: MJ https://www.carolinescooking.com/japanese-milk-bread/#comment-90472 Thu, 14 Sep 2023 15:49:25 +0000 https://www.carolinescooking.com/?p=18498#comment-90472 Love this bread! Making it today, and used Active yeast instead of fast acting. Wondering if this will have a negative outcome?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-90176 Wed, 09 Aug 2023 00:10:59 +0000 https://www.carolinescooking.com/?p=18498#comment-90176 In reply to Jenn Cost.

Those changes may impact rise for a couple reasons - butter has some water in it, while crisco is pure fat, so you are changing the liquid level slightly, which feeds the yeast. Also, cream has a higher fat content than milk so this, too, is probably impacting the liquid level a little, as well as making the dough a little denser. So it may take a bit longer to rise, or not rise quite as much. Although temperature and other factors also impact rise time so it's not necessarily that these are having an impact. Hopefully it rises a little more, even if a bit slower and if not quite the full way and comes out well!

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By: Jenn Cost https://www.carolinescooking.com/japanese-milk-bread/#comment-90175 Tue, 08 Aug 2023 23:22:44 +0000 https://www.carolinescooking.com/?p=18498#comment-90175 So I was making this with my 3 yr old while watching and feeding my 1.5 yr old, just for background. I used a scale to weight everything the only changes I made were; I used butter flavored crisco in place of butter and split the milk half with whole whipping cream to give a slight sweetness. Would any of that change the way the bread rises? I'm worried it's not reaching the top of my pan.
I cant wait to taste it the pictures look so good.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-90133 Sat, 05 Aug 2023 01:36:43 +0000 https://www.carolinescooking.com/?p=18498#comment-90133 In reply to Suz.

Glad you found it easy, and hopefully still worked out well for you - the egg is only to help give it that shiny brown top (it's nice but not essential, as it were).

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By: Suz https://www.carolinescooking.com/japanese-milk-bread/#comment-90128 Fri, 04 Aug 2023 14:50:47 +0000 https://www.carolinescooking.com/?p=18498#comment-90128 5 stars
Oh no I forgot to put in the egg …. I will see how it turns out! It was a very easy recipe though! Can’t wait until it’s done!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-90102 Mon, 31 Jul 2023 13:53:14 +0000 https://www.carolinescooking.com/?p=18498#comment-90102 In reply to Maria.

I haven't tried this in a gas oven myself as I don't know anyone who has one but it should be about the same temperature, or as you would normally adjust if you were to adjust other baking recipes. Shelf-wise, I would suggest towards the middle, probably.

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By: Maria https://www.carolinescooking.com/japanese-milk-bread/#comment-90096 Mon, 31 Jul 2023 09:05:35 +0000 https://www.carolinescooking.com/?p=18498#comment-90096 What temperature in a gas oven and we’re about in oven what shelf.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89946 Mon, 17 Jul 2023 00:11:55 +0000 https://www.carolinescooking.com/?p=18498#comment-89946 In reply to Annalise.

Glad you enjoyed! It should keep a couple days, but it will depend a bit on how stored and weather etc. It keeps best in a bread box or wrapped and at cool room temperature.

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By: Annalise https://www.carolinescooking.com/japanese-milk-bread/#comment-89943 Sun, 16 Jul 2023 16:32:04 +0000 https://www.carolinescooking.com/?p=18498#comment-89943 5 stars
In reply to Suzie.

Great recipe! I was wondering though how long this will last before it expires.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89884 Mon, 10 Jul 2023 00:22:56 +0000 https://www.carolinescooking.com/?p=18498#comment-89884 In reply to Suzie.

I'm so glad to hear the explanation and photos help! So I haven't done it that way myself but I see no reason why it wouldn't work letting it do the first rise in the fridge overnight. Then, if it hasn't risen enough allow it to sit out a little more to rise further and then continue with the rest of the steps as normal. On the seed mix, it will certain give a bit more texture to the bread but I think the fluffiness should probably be more or less the same - interested to hear if you try how it turns out!

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By: Suzie https://www.carolinescooking.com/japanese-milk-bread/#comment-89882 Sun, 09 Jul 2023 17:09:46 +0000 https://www.carolinescooking.com/?p=18498#comment-89882 5 stars
This looks do-able but only because you explained it so well with such a well thought out recipe and photos. Thank you. I have 2 questions.

First, is it okay to refrigerate the dough overnight and allow to rise and bake the following day?

Second, will adding a ground seed mix alter the fluffy texture of the gp bread?

Thank you kindly. Best regards.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89652 Mon, 19 Jun 2023 01:16:08 +0000 https://www.carolinescooking.com/?p=18498#comment-89652 In reply to Maria.

This recipe isn't written as being for gluten free flour, but I believe some readers have adapted and had success making it GF.

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By: Maria https://www.carolinescooking.com/japanese-milk-bread/#comment-89586 Sun, 11 Jun 2023 19:01:33 +0000 https://www.carolinescooking.com/?p=18498#comment-89586 I am going to try baking this loaf. I tried in Japan in March. This year. It was to die for been looking to see if I can find a ready made one as I am gluten intolerant

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89489 Wed, 31 May 2023 02:44:14 +0000 https://www.carolinescooking.com/?p=18498#comment-89489 In reply to LK.

So glad to hear it worked well for you! On the browning - so reducing the heat for a fan oven apparently depends a bit where you are, as ovens work slightly differently but if you are having it brown quickly then maybe yes, it might be worth reducing the heat slightly.

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By: LK https://www.carolinescooking.com/japanese-milk-bread/#comment-89484 Tue, 30 May 2023 03:32:21 +0000 https://www.carolinescooking.com/?p=18498#comment-89484 FINALLY a recipe that works! Thank you so much for this. I used my Breville stand mixer and kneaded for approx 5 minutes. The dough was sticky, but I took it off one it passed the window pane test. The house smelled so good while it was baking. The top browned quick and I used the foil method. Just wondering if I am to use the same temp for fan bake function?
I will double the recipe next time I make it. Thanks again

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89449 Thu, 25 May 2023 01:20:49 +0000 https://www.carolinescooking.com/?p=18498#comment-89449 In reply to Sg.

Glad to hear you all enjoyed!

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By: Sg https://www.carolinescooking.com/japanese-milk-bread/#comment-89448 Wed, 24 May 2023 21:07:35 +0000 https://www.carolinescooking.com/?p=18498#comment-89448 5 stars
Amazing bread!!! Will be making again. I doubled the recipe and it worked well. Ended up doing 4 rolls per pan and everyone who tried it so far wants more! Thanks for sharing 🤗

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89403 Thu, 18 May 2023 01:36:03 +0000 https://www.carolinescooking.com/?p=18498#comment-89403 In reply to Michael.

I agree the smell is so good - hope you enjoyed the bread just as much! And yes I prefer using weights since they are more accurate, particularly for things like this, but I try to have recipes both ways to allow for different ways of cooking (and when someone doesn't have scales etc).

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By: Michael https://www.carolinescooking.com/japanese-milk-bread/#comment-89402 Wed, 17 May 2023 11:24:55 +0000 https://www.carolinescooking.com/?p=18498#comment-89402 5 stars
The bread is in the oven but the smell already is godly. Also appreciate the cups even though weight is better. Was massively helpful since my scale is dead. Will be coming back for this recipe and many more!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89372 Tue, 02 May 2023 00:27:56 +0000 https://www.carolinescooking.com/?p=18498#comment-89372 In reply to VIRGINIA GRIFFITH.

I personally haven't tried either, but I believe from other comments that other people have tried one or the other and have had it work well. Bread flour has a higher level of gluten-forming proteins so can help it rise a little better than regular flour, but it's a pretty light bread so I think regular should still work fine. Enjoy!

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By: VIRGINIA GRIFFITH https://www.carolinescooking.com/japanese-milk-bread/#comment-89371 Mon, 01 May 2023 02:23:52 +0000 https://www.carolinescooking.com/?p=18498#comment-89371 In reply to Mary.

I haven't made this yet but was curious if I could use regular flour instead of bread flour? And also started in my bread machine

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89328 Fri, 21 Apr 2023 23:26:09 +0000 https://www.carolinescooking.com/?p=18498#comment-89328 In reply to Britney T.

I am so glad to hear you all enjoyed it! I can't take credit for the style since it's a traditional one, but glad this recipe for it has worked well for you!

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By: Britney T https://www.carolinescooking.com/japanese-milk-bread/#comment-89324 Fri, 21 Apr 2023 19:24:44 +0000 https://www.carolinescooking.com/?p=18498#comment-89324 5 stars
Caroline, this is one AMAZING recipe! This is my new signature bread. The whole family loves it. Thanks for sharing this with us 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89296 Fri, 14 Apr 2023 13:59:01 +0000 https://www.carolinescooking.com/?p=18498#comment-89296 In reply to Sally.

I'm so glad to hear that!

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By: Sally https://www.carolinescooking.com/japanese-milk-bread/#comment-89295 Fri, 14 Apr 2023 10:47:18 +0000 https://www.carolinescooking.com/?p=18498#comment-89295 5 stars
In reply to Sally.

I made this loaf this afternoon and served it with soup! My husband cannot stop raving about it and asked for more slices, so not much left for tomorrow! Probably the best bread I've made:) Thank you so much!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89294 Thu, 13 Apr 2023 15:24:42 +0000 https://www.carolinescooking.com/?p=18498#comment-89294 In reply to Sally.

So kneading is a little hard to be precise on as some of it is by feel - if you use a stand mixer with a dough hook, I'd say 3-4 minutes, if by hand, then more around 5 minutes. You are looking for the dough to appear fairly smooth and well mixed, ideally not sticky nor in shaggy lumps but more combined, if that makes sense. Hope it works out well for you!

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By: Sally https://www.carolinescooking.com/japanese-milk-bread/#comment-89290 Thu, 13 Apr 2023 11:27:57 +0000 https://www.carolinescooking.com/?p=18498#comment-89290 Hi. Trying this recipe tomorrow:) Can you please tell me how long to knead for?
Thanks for the recipe!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89266 Thu, 06 Apr 2023 17:37:33 +0000 https://www.carolinescooking.com/?p=18498#comment-89266 In reply to Draxon Bailo.

It can be tricky, and you are right to not add too much flour. So a couple ideas - one is that sometimes you need to knead a little longer to get it to stop being sticky. If that still doesn't work, when you come to where you would roll and fold, that's when to have flour on the surface and on your hands - you ideally don't want to work it into the dough, but instead just have it on the surface to help it not stick to you and itself too much. Hope that helps!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89246 Sun, 02 Apr 2023 23:28:28 +0000 https://www.carolinescooking.com/?p=18498#comment-89246 In reply to Lucia.

So glad to hear you enjoyed (and will keep enjoying!)

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By: Lucia https://www.carolinescooking.com/japanese-milk-bread/#comment-89243 Sun, 02 Apr 2023 21:17:15 +0000 https://www.carolinescooking.com/?p=18498#comment-89243 5 stars
Hi from Sparta, New Jersey 😊. I just made this bread exactly as written and it’s absolutely delicious!!!! Thank you for this recipe. I will be making it again and again.

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By: Draxon Bailo https://www.carolinescooking.com/japanese-milk-bread/#comment-89219 Wed, 29 Mar 2023 02:48:06 +0000 https://www.carolinescooking.com/?p=18498#comment-89219 4 stars
This is pretty great. The only trouble im having is with step "2.Once the dough is no longer sticky"
It stays so sticky, i add a little more flour but wory i add to much and ir comes out hard.
I tryed by hand and with the mixer, mixed and kneeded with a dough hook for ages.. so so sticky still. Cant roll n fold it it after first rise and I just plonk the lot it into a bread tin.. still turns out ok, but wish i could roll n fold like ya said.. hmm..

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89214 Mon, 27 Mar 2023 21:15:37 +0000 https://www.carolinescooking.com/?p=18498#comment-89214 In reply to Mary.

So glad to hear you all enjoyed and that the instructions worked well for you!

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By: Mary https://www.carolinescooking.com/japanese-milk-bread/#comment-89204 Sat, 25 Mar 2023 13:09:43 +0000 https://www.carolinescooking.com/?p=18498#comment-89204 In reply to Elaine Yip.

Elaine: It sounds like too much flour or not enough liquid to me.
I do not knead it too much as I use a stand mixer to mix the ingredients.
Then I use a spatula to turn it out directly into a buttered glass pan. I put butter on my hands. I knead it a bit in the buttered pan, then put a glass top on it and let it rise. More flour does not help if you want a light bread.
When you turn it out to make the loaves, butter the cutting board and again put a bit on your hands when you go to roll them up.
My pan and mixing bowl are always pretty sticky when I make this.
When making other breads you do have less mess I agree. But for the taste and texture it is worth it to have a slightly messier clean up process.

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By: Mary https://www.carolinescooking.com/japanese-milk-bread/#comment-89203 Sat, 25 Mar 2023 12:57:59 +0000 https://www.carolinescooking.com/?p=18498#comment-89203 In reply to Shrey.

Shrey:
Expense of bread flour does depend upon the brand. That elegant one with the pretty Medieval inspired design is very expensive. Other less pricey brands are available in regular grocery stores. A 5 pound bag of mid price bread flour will make many, many, many loaves. You can store bread flour, well wrapped, in the refrigerator or freezer. I live in the south and if pantry goods are not very well sealed or kept in cold storage bugs are a problem. It is very expensive and time consuming to throw everything out and using poisons in the house is not good either. But you can find affordable bread flour and it does make a difference I think.
Good luck and have fun.

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By: Mary https://www.carolinescooking.com/japanese-milk-bread/#comment-89202 Sat, 25 Mar 2023 12:47:30 +0000 https://www.carolinescooking.com/?p=18498#comment-89202 Everyone loves this and it is fast and easy.
I actually add the cold milk immediately to cool the Tangzhou (sp? ) so it can get started faster as no one wants to wait. I also divide the recipe into 4 small loaf pans-but roll each small loaf as you suggest. That way someone gets to take a loaf home !
It does not mold very soon as you have said which is also great.
Thank you for this wonderful recipe and the clear instructions.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89188 Tue, 21 Mar 2023 21:39:45 +0000 https://www.carolinescooking.com/?p=18498#comment-89188 In reply to Sandy Knapp.

I haven't used it myself, but I believe from other commenters that a couple people have tried and it worked out well.

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By: Sandy Knapp https://www.carolinescooking.com/japanese-milk-bread/#comment-89187 Tue, 21 Mar 2023 14:32:48 +0000 https://www.carolinescooking.com/?p=18498#comment-89187 In reply to Caroline's Cooking.

Can I use almond milk?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89143 Sat, 11 Mar 2023 20:33:09 +0000 https://www.carolinescooking.com/?p=18498#comment-89143 In reply to Virginia Rowden.

Glad you enjoyed! Yes you can double the recipe - you will either need to divide it into two loaves of use a larger baking pan that holds about double the volume. Alternatively, you could divide the mixture into smaller rolls and place in a large skillet. In terms of making the mixture, you simple double everything, but you may find it needs slightly longer to rise with a larger amount, and bake time may need adjusted. If baking all as one in a larger pan, it will need longer. If they are as rolls in a skillet since they will have a larger surface area/smaller pieces, the bake time will be less.

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By: Virginia Rowden https://www.carolinescooking.com/japanese-milk-bread/#comment-89142 Sat, 11 Mar 2023 20:26:57 +0000 https://www.carolinescooking.com/?p=18498#comment-89142 5 stars
Amazing. Making it today for the second time. For next time, could I double the recipe? How would it turn out?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89138 Thu, 09 Mar 2023 18:13:14 +0000 https://www.carolinescooking.com/?p=18498#comment-89138 In reply to Faye.

I'm so glad to hear that it worked out well - here's to many more successful bakes!

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By: Faye https://www.carolinescooking.com/japanese-milk-bread/#comment-89137 Thu, 09 Mar 2023 14:09:22 +0000 https://www.carolinescooking.com/?p=18498#comment-89137 5 stars
Beautiful bread! I'm just starting out at baking and this is one of the first loaves I made, recipe was relatively easy to follow and the bread turned out great and tastes amazing!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89132 Wed, 08 Mar 2023 14:44:20 +0000 https://www.carolinescooking.com/?p=18498#comment-89132 In reply to su.

That's great to hear! Glad you enjoyed.

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By: su https://www.carolinescooking.com/japanese-milk-bread/#comment-89131 Wed, 08 Mar 2023 09:58:53 +0000 https://www.carolinescooking.com/?p=18498#comment-89131 I made this yesterday- it came out perfectly- followed the recipe to the tee! 5/5 - will make again! Thank you ☺️

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89094 Wed, 01 Mar 2023 01:39:09 +0000 https://www.carolinescooking.com/?p=18498#comment-89094 In reply to Melissa.

Thanks for sharing! Glad it worked well adapted to be vegan, too.

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By: Melissa https://www.carolinescooking.com/japanese-milk-bread/#comment-89093 Tue, 28 Feb 2023 20:20:15 +0000 https://www.carolinescooking.com/?p=18498#comment-89093 In reply to Caroline's Cooking.

For vegan friends and sourdough lovers, here’s what I did. Used almond milk, plant butter, about 1.5-2 Tb sourdough starter straight out of the refrigerator. Let it rise in frig overnight. In the morning , Let rise on counter til double, shape and let rise til just above pan. Very tasty, fluffy, and light! I have pictures.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89072 Fri, 24 Feb 2023 19:25:34 +0000 https://www.carolinescooking.com/?p=18498#comment-89072 In reply to Diane.

I'm so glad to hear it worked out well for you!

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By: Diane https://www.carolinescooking.com/japanese-milk-bread/#comment-89070 Thu, 23 Feb 2023 23:14:33 +0000 https://www.carolinescooking.com/?p=18498#comment-89070 5 stars
This is it! I tried 3 other recipe for milk bread and this is the winner. I accidentally used expired yeast but still came out delicious. Thank you for this perfect bread recipe

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89036 Tue, 14 Feb 2023 02:28:30 +0000 https://www.carolinescooking.com/?p=18498#comment-89036 In reply to Michelle.

Glad it worked out for you (even with a few tweaks etc!)

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By: Michelle https://www.carolinescooking.com/japanese-milk-bread/#comment-89031 Mon, 13 Feb 2023 01:47:58 +0000 https://www.carolinescooking.com/?p=18498#comment-89031 5 stars
My very first time making milk bread! Thanks so much for this encouraging and forgiving recipe! I used only all purpose flour because that's what I have. Almond milk and vegan because I was vegan until April of last year and still very much prefer my vegan ways. Dough didn't rise but I couldn't bake yesterday anyway so I didn't until this morning. I made it into milk pan rolls and used my bundt pan to bake them. I forgot to brush the tops with egg wash before baking and butter after but still turned out good and buttery! Even my picky husband and 11 year old had good things to say about it! Oh I think it didn't rise well because my granulated sweetener was BetterSweet, a combination of erythritol and monk fruit. I think that is the culprit. I'll use real cane sugar next time! Thanks again!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-89001 Thu, 09 Feb 2023 16:26:36 +0000 https://www.carolinescooking.com/?p=18498#comment-89001 In reply to Janis.

To a point, yes you probably could, but the challenge is then getting the right balance of liquid etc in the end recipe as it's not quite as simple as reduce down the liquid by x to put in the tangzhong paste, and then use x less liquid later on. It would need a bit of trial and error to get the right quantities.

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By: Janis https://www.carolinescooking.com/japanese-milk-bread/#comment-88995 Tue, 07 Feb 2023 22:46:36 +0000 https://www.carolinescooking.com/?p=18498#comment-88995 I have read so many recipes for this bread that I have to wonder if it is possible to use any white bread recipe but set aside a portion of the bread flour and add water to make the Roux?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88975 Fri, 03 Feb 2023 16:14:27 +0000 https://www.carolinescooking.com/?p=18498#comment-88975 In reply to Teena Joseph.

So glad to hear you enjoyed!

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By: Teena Joseph https://www.carolinescooking.com/japanese-milk-bread/#comment-88974 Fri, 03 Feb 2023 04:24:05 +0000 https://www.carolinescooking.com/?p=18498#comment-88974 5 stars
Thank you for this amazing recipe... It's the best recipe ever

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88827 Tue, 03 Jan 2023 22:33:18 +0000 https://www.carolinescooking.com/?p=18498#comment-88827 In reply to Abdullah Rafiq.

Glad you enjoyed!

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By: Abdullah Rafiq https://www.carolinescooking.com/japanese-milk-bread/#comment-88820 Mon, 02 Jan 2023 07:19:57 +0000 https://www.carolinescooking.com/?p=18498#comment-88820 In reply to Caroline's Cooking.

Love this easy recipe thanks from Thailand

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88802 Tue, 27 Dec 2022 16:12:37 +0000 https://www.carolinescooking.com/?p=18498#comment-88802 In reply to Anon.

So glad to hear it worked well for you, and hooray for first loaf and yummy smells!

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By: Anon https://www.carolinescooking.com/japanese-milk-bread/#comment-88799 Mon, 26 Dec 2022 06:16:13 +0000 https://www.carolinescooking.com/?p=18498#comment-88799 5 stars
My first bread recipe ever and it turned out so so so so sooooooo yummm. I didn't use any egg and subbed in ghee for butter and the bread was so yummy my brother said it tasted like a croissant 😛 Thank you Caroline for this delicious recipe!
bonus: the house smelled like butter for the whole night :]

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88764 Mon, 19 Dec 2022 01:01:18 +0000 https://www.carolinescooking.com/?p=18498#comment-88764 In reply to Laura MacLean.

That's so lovely to hear that this works so well for you. And yes, I do love that it keeps well.

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By: Laura MacLean https://www.carolinescooking.com/japanese-milk-bread/#comment-88758 Sun, 18 Dec 2022 15:44:42 +0000 https://www.carolinescooking.com/?p=18498#comment-88758 5 stars
I have over 40 years of dismal bread-making experience, until now. Easy, easy, easy with consistently excellent results. I weigh everything, use almond milk and Earth Balance vegan butter (for my dairy-allergic son), and knead for 4 minutes in my KitchenAid. I use traditional yeast that I proof in the milk with a hint of sugar. The only change I made was to reduce the yeast to 6 grams as I found my first batch to be a bit "yeasty." Raises perfectly, and bakes up fluffy and soft. It does not turn crumbly after a day or two. Thank you, thank you, thank you!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88692 Sun, 11 Dec 2022 02:35:19 +0000 https://www.carolinescooking.com/?p=18498#comment-88692 In reply to Azmat.

So glad to hear you enjoyed, and the additions sound yummy, too.

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By: Azmat https://www.carolinescooking.com/japanese-milk-bread/#comment-88688 Sat, 10 Dec 2022 12:48:21 +0000 https://www.carolinescooking.com/?p=18498#comment-88688 Caroline, this is a wonderful bread. I’ve so enjoyed making it and it’s a delight each time. Its texture reminds me of bakery milk breads in northern India which I grew up eating. Recently I used it to make bread rolls and added olives, cheddar cheese and onions- also yummy! Thank you for sharing.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88679 Fri, 09 Dec 2022 04:40:00 +0000 https://www.carolinescooking.com/?p=18498#comment-88679 In reply to Martin.

Glad to hear you have been enjoying!

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By: Martin https://www.carolinescooking.com/japanese-milk-bread/#comment-88677 Fri, 09 Dec 2022 01:17:25 +0000 https://www.carolinescooking.com/?p=18498#comment-88677 5 stars
In reply to Barbara H.

Made this twice now. Such a good bread recipe.
Used a high protein low fat milk and normal white sugar, which works well.
Also used a 1 litre bread tin, which seems to be the perfect size for the recipe.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88525 Sun, 20 Nov 2022 01:13:02 +0000 https://www.carolinescooking.com/?p=18498#comment-88525 In reply to Barbara H.

So glad you enjoyed. I tend to find it's always easier to double a recipe than halve, which is why it's written this way, but definitely glad to hear you would want to make even more!

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By: Barbara H https://www.carolinescooking.com/japanese-milk-bread/#comment-88523 Sat, 19 Nov 2022 21:39:27 +0000 https://www.carolinescooking.com/?p=18498#comment-88523 5 stars
Delish! The only change I would make is to double the recipe to get two loaf pans of this wonderful bread. Thank you very much for the recipe! 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88509 Thu, 17 Nov 2022 17:38:39 +0000 https://www.carolinescooking.com/?p=18498#comment-88509 In reply to Alia Farley.

So glad to hear it worked out well for you and you enjoyed so much!

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By: Alia Farley https://www.carolinescooking.com/japanese-milk-bread/#comment-88508 Thu, 17 Nov 2022 11:50:31 +0000 https://www.carolinescooking.com/?p=18498#comment-88508 5 stars
I took a lot of time into following this recipe and it really paid off! So good I'm making it two night in a row! I'm going to try rolling butter into my dough this time!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88504 Wed, 16 Nov 2022 16:31:09 +0000 https://www.carolinescooking.com/?p=18498#comment-88504 In reply to Alia Farley.

Not a problem - I know it can be confusing! So it depends the type of yeast - if you are using fast acting or instant yeast, you can just add it in with the dry ingredients. If you are using active dry yeast, you need to activate it in liquid first, so dissolve it in gently warm water and let it bubble up for around 10 minutes, then add it in. For this bread, I prefer fast acting/instant as you can then just add it in with everything else, rather than having it sit in the slightly warm milk first.

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By: Alia Farley https://www.carolinescooking.com/japanese-milk-bread/#comment-88503 Wed, 16 Nov 2022 12:53:06 +0000 https://www.carolinescooking.com/?p=18498#comment-88503 I am new to bread making, do I have to dissolve the yeast before adding it to the mix? Or can I add it in as a dry ingredient ?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88421 Fri, 04 Nov 2022 23:27:16 +0000 https://www.carolinescooking.com/?p=18498#comment-88421 In reply to Evelyn.

Oh how wonderful! So glad to hear, and thanks for letting me know (plus love that the kids are making it too!)

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By: Evelyn https://www.carolinescooking.com/japanese-milk-bread/#comment-88420 Fri, 04 Nov 2022 20:30:41 +0000 https://www.carolinescooking.com/?p=18498#comment-88420 5 stars
This has become a family favorite and I make it to share with son and granddaughters once or even twice a month. We all love it. And my granddaughters came and made it with me. That resulted in my 14 year old going home and making it herself the next week. She crafted it into a braid! We are very glad to have found this recipe! Been making it for about 2 years now.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88344 Sun, 23 Oct 2022 00:18:14 +0000 https://www.carolinescooking.com/?p=18498#comment-88344 In reply to Michael L Young.

So glad to hear you are enjoying! It's a tricky balance between trying to stop mould and also drying out, as often something that makes one work causes the other. But I'd suggest wrapping in paper and trying to find a cool spot, away from the sun and not too humid is best. The other option is to freeze leftover bread, either as a chunk or slice it first.

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By: Michael L Young https://www.carolinescooking.com/japanese-milk-bread/#comment-88341 Sat, 22 Oct 2022 19:41:13 +0000 https://www.carolinescooking.com/?p=18498#comment-88341 5 stars
This is great bread!! Comes out well every time. Tastes great with butter and jam and makes great toast.
However I do not know how to keep the end from drying out, the crust from getting crisy and if it is wrapped mould appears really quickly. As there are only two of us and we do not eat bread every day what is the best way of keeping it fresh?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88184 Mon, 26 Sep 2022 17:21:06 +0000 https://www.carolinescooking.com/?p=18498#comment-88184 In reply to Walter Barbier.

That's wonderful to hear, so glad it worked well for you!

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By: Walter Barbier https://www.carolinescooking.com/japanese-milk-bread/#comment-88183 Mon, 26 Sep 2022 14:52:45 +0000 https://www.carolinescooking.com/?p=18498#comment-88183 5 stars
perfect recipe for milk bread. Tried a couple of others that didn't work out. This one came out great on the first try

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-88157 Wed, 21 Sep 2022 20:51:23 +0000 https://www.carolinescooking.com/?p=18498#comment-88157 In reply to Sigrún.

I'm glad to hear you have been enjoying it, and thanks for letting me know it works well with almond milk, too!

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By: Sigrún https://www.carolinescooking.com/japanese-milk-bread/#comment-88156 Wed, 21 Sep 2022 15:42:11 +0000 https://www.carolinescooking.com/?p=18498#comment-88156 In reply to Caroline's Cooking.

I've tried this recipe with both milk and almond milk, and it makes no difference.. This is my go to bread recipe and most of the time I use almond milk 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87734 Mon, 11 Jul 2022 01:26:41 +0000 https://www.carolinescooking.com/?p=18498#comment-87734 In reply to Mary.

So glad to hear you enjoyed and that the tips and info were helpful! And yes, there are a few more bread recipes so hope you find others you enjoy, too.

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By: Mary https://www.carolinescooking.com/japanese-milk-bread/#comment-87732 Sun, 10 Jul 2022 20:06:38 +0000 https://www.carolinescooking.com/?p=18498#comment-87732 5 stars
Wow! This bread was just wonderful in texture and buttery flavor. It was soft, moist, and yet strong enough to make hearty sandwiches and not tear or fall apart. It will be my go to bread from now on.

I enjoyed the information about this breads origins.

Thank you for the detailed instructions and bread making tips.

I will be sure to try some of your other bread recipes.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87692 Fri, 01 Jul 2022 22:22:38 +0000 https://www.carolinescooking.com/?p=18498#comment-87692 In reply to Shrey.

Hi, yes this should still work fine with all purpose flour, the two just have slightly different levels of gluten forming protein so the structure may not be quite the same but for this type of bread it is probably less likely to be that different. Hope you enjoy!

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By: Shrey https://www.carolinescooking.com/japanese-milk-bread/#comment-87689 Fri, 01 Jul 2022 17:17:25 +0000 https://www.carolinescooking.com/?p=18498#comment-87689 In reply to Vasanti.

Hi Caroline! Looking to make this over the weekend and wanted to know if I can use AP flour instead of bread flour? Bread flour is not a common thing around here and is ridiculously expensive, and as a student who enjoys baking to relax, it is not something I can afford. Any help is appreciated, thank you!

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By: Leila https://www.carolinescooking.com/japanese-milk-bread/#comment-87656 Sat, 25 Jun 2022 17:12:15 +0000 https://www.carolinescooking.com/?p=18498#comment-87656 In reply to Caroline's Cooking.

Thank you so much that really helps!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87655 Sat, 25 Jun 2022 16:33:07 +0000 https://www.carolinescooking.com/?p=18498#comment-87655 In reply to Leila.

If you are making a smaller loaf, you almost certainly will need a shorter bake time as the loaf won't be as thick and so will cook through quicker. Exactly how short depends a bit on the shape etc, but could be anything from around 1/2 to 2/3 the time I'd say. I would say, though, that this bread does keep well (much more so than others) and you can freeze it too. It's also not that big compared to many breads, so it may well be worth still making a full loaf.

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By: Leila https://www.carolinescooking.com/japanese-milk-bread/#comment-87650 Sat, 25 Jun 2022 10:16:01 +0000 https://www.carolinescooking.com/?p=18498#comment-87650 5 stars
In reply to Caroline's Cooking.

Hi I haven’t tried the recipe yet but I’m really excited to, I was just wondering if it’s okay to half the recipe and if you keep the baking time the same if you do?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87530 Mon, 06 Jun 2022 01:04:09 +0000 https://www.carolinescooking.com/?p=18498#comment-87530 In reply to Razan.

Glad you enjoyed, not sure why the dough would be hard rather than soft - maybe you cooked the initial base a bit long or higher heat, or there was a bit too much flour compared to liquid? Not sure how you measured the ingredients, but I recommend weighing and also if it seems dry, add a little extra water, maybe.

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By: Razan https://www.carolinescooking.com/japanese-milk-bread/#comment-87524 Sat, 04 Jun 2022 14:47:18 +0000 https://www.carolinescooking.com/?p=18498#comment-87524 5 stars
Hi, everything was great but when I’m making the dough it was hard a little bit not soft ):

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87483 Mon, 23 May 2022 13:46:38 +0000 https://www.carolinescooking.com/?p=18498#comment-87483 In reply to Steve s.

I'm so glad to hear this has proven popular. And yes, it does have some similarities to challah (and I can relate to the de-stressing through bread-making!)

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By: Steve s https://www.carolinescooking.com/japanese-milk-bread/#comment-87481 Mon, 23 May 2022 02:19:14 +0000 https://www.carolinescooking.com/?p=18498#comment-87481 5 stars
In reply to Caroline's Cooking.

Bread baking has become my way to de-stress. I rarely eat it, but I love to bake loaves and give them away. A lot of my recipients were very happy with my challah, but I've given several of them this bread and they find it similar to challah, but like it better.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87309 Mon, 25 Apr 2022 01:40:20 +0000 https://www.carolinescooking.com/?p=18498#comment-87309 In reply to Darma.

Glad to hear it came out well! The best way to store short-term is to wrap it loosely (ideally paper or with a cloth) or place in a bread box and store at (cool) room temperature - just make sure it isn't damp or too warm. If you won't be using it in a day or two, then you can freeze it, just make sure it is wrapped well in plastic or foil.

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By: Darma https://www.carolinescooking.com/japanese-milk-bread/#comment-87305 Mon, 25 Apr 2022 00:19:40 +0000 https://www.carolinescooking.com/?p=18498#comment-87305 5 stars
If I have any leftover, how do you suggest storing it? I followed the recipe and directions, and my loaf came out great!!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87263 Sun, 17 Apr 2022 20:30:51 +0000 https://www.carolinescooking.com/?p=18498#comment-87263 In reply to Rae.

Glad you have been enjoying, and yes agree it keep well (if you let it!)

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87262 Sun, 17 Apr 2022 20:30:14 +0000 https://www.carolinescooking.com/?p=18498#comment-87262 In reply to Ayesha.

I am so glad to hear that you enjoyed it! And yes, it can definitely be made into rolls, too.

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By: Rae https://www.carolinescooking.com/japanese-milk-bread/#comment-87261 Sun, 17 Apr 2022 19:16:15 +0000 https://www.carolinescooking.com/?p=18498#comment-87261 5 stars
In reply to Lan.

This is my go to bread recipe now. It makes such a good loaf and keeps so well. The only change I've made is I put a shallow baking tray of water in the base of the oven. My favourite way to eat this bread is sliced and used to make a fish finger sandwich

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By: Ayesha https://www.carolinescooking.com/japanese-milk-bread/#comment-87259 Sun, 17 Apr 2022 15:28:46 +0000 https://www.carolinescooking.com/?p=18498#comment-87259 5 stars
In reply to Caroline's Cooking.

Hi Caroline!
This is the first time I'm commenting on a recipe site, but I just had to. This was the most amazing, softest, yummy bread ever. I absolutely love milk bread, and this was such a winner. I don't bake bread often at all, and I found this really simple, and actually found the dough easy to work with throughout. I used AP flour.
Definitely a keeper! I've already shared this recipe with a few others. Will attempt to make smaller individual rolls with this recipe next.
Thank you for sharing this with us 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87253 Sun, 17 Apr 2022 01:12:27 +0000 https://www.carolinescooking.com/?p=18498#comment-87253 In reply to Lan.

Ha, so glad to hear it was a success!

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By: Lan https://www.carolinescooking.com/japanese-milk-bread/#comment-87252 Sat, 16 Apr 2022 18:52:32 +0000 https://www.carolinescooking.com/?p=18498#comment-87252 Instructions were terrific. Recipe was simple —pantry ingredients. Bread baked up fabulously. I ate. I died and went to Heaven. The end!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87200 Sun, 10 Apr 2022 00:14:38 +0000 https://www.carolinescooking.com/?p=18498#comment-87200 In reply to Karis.

Glad to hear it was tasty, but not sure quite what happened that you say you were maybe heavy handed? Gluten free flour can behave a bit differently and may need different handling (plus not all gluten free flours are the same) - but certainly worth trying again I'd suggest!

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By: Karis https://www.carolinescooking.com/japanese-milk-bread/#comment-87195 Sat, 09 Apr 2022 20:19:26 +0000 https://www.carolinescooking.com/?p=18498#comment-87195 4 stars
Tastes great but I might have messed up haha - I used gluten free flour, and I've never baked bread before, so I think maybe I was too heavy handed? I'll try again of course though!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87088 Sun, 20 Mar 2022 23:40:28 +0000 https://www.carolinescooking.com/?p=18498#comment-87088 In reply to Cara.

I haven't tried it with almond milk myself but in theory, I think it should work. It may just change the hydration a bit so you may need a little more or less. I'd try with the same amount then if needed, add slightly more milk or flour a little at a time as you are kneading if it seems needed. Also, it won't have the fat as much as regular whole milk, so you might want a little more butter in there as well (only, say 1/2tbsp more). Hope you enjoy!

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By: Cara https://www.carolinescooking.com/japanese-milk-bread/#comment-87087 Sun, 20 Mar 2022 19:34:23 +0000 https://www.carolinescooking.com/?p=18498#comment-87087 In reply to Caroline's Cooking.

Caroline, I haven't tried this yet, but can't wait to! Can I use almond milk instead of whole milk? I don't have any whole milk at home, but could go buy some this week

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-87020 Sat, 12 Mar 2022 16:34:06 +0000 https://www.carolinescooking.com/?p=18498#comment-87020 In reply to Elaine.

Glad to hear you enjoyed the bread! As for the sticky dough, even with weighing, brands and types of flour can vary, and things like humidity can make a difference so it may just be that with where you are/what you are using, you need just that little bit more flour (or slightly less water).

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By: Elaine https://www.carolinescooking.com/japanese-milk-bread/#comment-87018 Sat, 12 Mar 2022 11:04:25 +0000 https://www.carolinescooking.com/?p=18498#comment-87018 In reply to Caroline's Cooking.

Thank you for the recipe! I've made the bread twice and both times the bread turned out soft and fluffy. However, the dough after mixing turns out very very sticky - about 10% of the dough gets stuck to my hand while pulling it out of the mixing bowl, abt 20 tea spoons of extra flour to make it SLIGHTLY less sticky, although it still ism I've used a weighing scale for the ingredients and followed the recipe exactly. Mixed on medium for 15 minutes. Could you advise me on where I'm possibly going wrong? Thank you so much!!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-86979 Mon, 07 Mar 2022 01:32:38 +0000 https://www.carolinescooking.com/?p=18498#comment-86979 In reply to Vasanti.

So glad you all enjoyed and it came out well!

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By: Vasanti https://www.carolinescooking.com/japanese-milk-bread/#comment-86977 Mon, 07 Mar 2022 01:29:56 +0000 https://www.carolinescooking.com/?p=18498#comment-86977 5 stars
Thank you for the recipe the bread turned out delicious. My family loved it. It turned out very very soft.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-86872 Tue, 22 Feb 2022 21:06:50 +0000 https://www.carolinescooking.com/?p=18498#comment-86872 In reply to Molly.

So glad to hear you have been enjoying this recipe and having it work well for you!

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By: Molly https://www.carolinescooking.com/japanese-milk-bread/#comment-86866 Mon, 21 Feb 2022 23:37:12 +0000 https://www.carolinescooking.com/?p=18498#comment-86866 5 stars
I cannot begin to tell you how amazing this bread is. I thought I had an amazing recipe (which I still use for donuts and tea rings), but this? I HAVE NEVER HAD THIS RECIPE FAIL! Even in the dead of winter when it's below zero! (my kitchen was added onto a 100+ year old farmhouse and isn't well insulated)
This recipe is so simple, the dough is so easy maintanance, and the time it takes to complete is about half of any other dough I've worked with (and is the most tender by far). There's something about the Tangzhong that's simply amazing and mind-blowing.
Going along with that thought, the Tangzhong activates the yeast differently. I truly believe that's why I've yet to have a batch fail, but....... that's not the best part. My mom has a gluten and yeast sensitivity, and this bread does not bother her one bit!!! NOT ONE BIT! (even my other yeast breads I make bother her; though not as much as anything store-bought) This recipe using ingredients that are the least processed (unbleached flour, raw whole milk, REAL butter) has changed her life. And if I'm being blunt: I've even noticed a change in my body since eating this bread. Thank you so much for sharing this recipe.
I stumbled across it while searching for recipes to do a Japan-theme meal for a special birthday dinner and I am SO glad I did! Don't be afraid to try recipes from different cultures! I've found that especially if they are "older" recipes, you are sure to find a truly delicious food that when made with ingredients that were like those used when the recipe was originally used can help make your life so much more enjoyable and flavorful. 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-86162 Sat, 04 Dec 2021 15:46:36 +0000 https://www.carolinescooking.com/?p=18498#comment-86162 In reply to Carol de Reuck.

Glad to hear you enjoyed! Yes it should still work fine with less sugar, will just obviously taste a little different. Yes, afraid for various reasons I can't enable people to upload photos here, but I love seeing them shared on instagram (just tag the @carolinescooking handle) and I try to share them on!

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By: Carol de Reuck https://www.carolinescooking.com/japanese-milk-bread/#comment-86161 Sat, 04 Dec 2021 13:30:38 +0000 https://www.carolinescooking.com/?p=18498#comment-86161 Hi. First time baking this bread (made 6 mini loaves) and it is (actually was) very yummy. However, my husband doesn't like a sweet bread and even a bit of cheese doesn't cut the sweetness. Can I use a third of the sugar instead? I hope so as I think I'm in love. I would post a photo here but unfortunately I'm not able to.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-86127 Mon, 29 Nov 2021 16:57:54 +0000 https://www.carolinescooking.com/?p=18498#comment-86127 In reply to Elaine Yip.

Sorry to hear that, that's not something I tend to hear as a challenge with this type of bread, but a few possibilities - one problem may be you need to knead it a little longer. Another option is that you have added too much four and so try to avoid adding when you are kneading as much as possible. Just add a little bit more to your hands and the work surface to help stop it stick but let it be sticky as much as you can as it will naturally get less so as you knead. The one other thing is it may not have risen enough before baking. Try to make sure it rises as much as the recipe says in terms of being well up the tin rather than just by time as room temperature and other factors can make quite a difference. Hope these help and good luck!

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By: Elaine Yip https://www.carolinescooking.com/japanese-milk-bread/#comment-86122 Mon, 29 Nov 2021 16:24:37 +0000 https://www.carolinescooking.com/?p=18498#comment-86122 In reply to Caroline's Cooking.

I tried this recipe twice, but somehow my bread comes out hard as a rock. During my 2nd attempt I tried to cut the baking time by 5 minutes. But it still comes out very hard! Any idea what could be the cause? Thank you!!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-86085 Mon, 22 Nov 2021 18:50:07 +0000 https://www.carolinescooking.com/?p=18498#comment-86085 In reply to Mary Holden.

I'm so glad to hear you have been enjoying this recipe, and appreciate you mentioning re gas oven - indeed, baking times can certainly vary a couple minutes up or down with different ovens. Like the garden mat idea too!

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By: Mary Holden https://www.carolinescooking.com/japanese-milk-bread/#comment-86082 Mon, 22 Nov 2021 12:45:43 +0000 https://www.carolinescooking.com/?p=18498#comment-86082 5 stars
Caroline: Thank you for this easy foolproof recipe. Everyone loves it. It rises very fast which is a great advantage for busy people. I use a stand mixer, turn it out in a glass pan, knead it in the pan just a bit, and put it on a seed starting plant/garden mat for extra heat. I can be start to finish in 3 hours.
It is very pretty as well and the instructions to make the 3 rolls in the loaf pan are very creative and helps it rise I'm sure. Also it is a light dough which I hope is less calorically dense and easier for an older person with arthritis to knead.
I recently went to visit friends taking this recipe and we ended up making it twice a day for 3 days! I find in my gas oven that it is done in 25 minutes, not 30 which might be good to know for those with gas ovens.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85885 Thu, 28 Oct 2021 15:41:52 +0000 https://www.carolinescooking.com/?p=18498#comment-85885 In reply to Thuyen.

So glad to hear it worked out well for you!

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By: Thuyen https://www.carolinescooking.com/japanese-milk-bread/#comment-85882 Wed, 27 Oct 2021 22:32:48 +0000 https://www.carolinescooking.com/?p=18498#comment-85882 5 stars
Awesome!!! My milk bread turned out just like your picture. It is very soft and fluffy. For a non-experience of breading making like me, it is a huge success. I don’t have loaf tin but the square glass baking tray so I made 4 rolls and bake for 25 mins. I shared the bread with my coworkers and they really like it! Thank you so much for sharing your recipe 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85802 Fri, 15 Oct 2021 22:57:38 +0000 https://www.carolinescooking.com/?p=18498#comment-85802 In reply to Roch.

Glad it worked well for you. As for adding sweet potato, its not something I have done so it's really hard to say quantities as it will definitely impact the texture of the dough etc - it's effectively a completely different bread, just using the same basic technique as the base. But I may try and work on it and come up with a recipe to share in due course.

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By: Roch https://www.carolinescooking.com/japanese-milk-bread/#comment-85799 Fri, 15 Oct 2021 09:27:17 +0000 https://www.carolinescooking.com/?p=18498#comment-85799 Hi there, I tried this recipe and it turned out really well! I wanted to try it another time adding purple sweet potato. What would be the recommended proportion and do I have to reduce any other ingredients? Thanks!!!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85780 Mon, 11 Oct 2021 22:10:22 +0000 https://www.carolinescooking.com/?p=18498#comment-85780 In reply to MMD.

Glad it worked out well, it's definitely the kind of 'blank canvas' you can add the odd flavors too (though I'd generally suggest not too strong).

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85779 Mon, 11 Oct 2021 22:09:38 +0000 https://www.carolinescooking.com/?p=18498#comment-85779 In reply to Joyce Jones.

So glad to hear!

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By: MMD https://www.carolinescooking.com/japanese-milk-bread/#comment-85773 Mon, 11 Oct 2021 03:24:09 +0000 https://www.carolinescooking.com/?p=18498#comment-85773 My 12 year old son made this recipe and wanted to add some flavors. He steeped Chai Tea in the milk and added cinnamon and coriander to the flour. It turned out so well! Delicious!

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By: Joyce Jones https://www.carolinescooking.com/japanese-milk-bread/#comment-85771 Sat, 09 Oct 2021 22:20:54 +0000 https://www.carolinescooking.com/?p=18498#comment-85771 5 stars
In reply to Caroline's Cooking.

Ilove the recipe, I've made it multiple times and it always turns out perfect.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85586 Wed, 15 Sep 2021 14:31:05 +0000 https://www.carolinescooking.com/?p=18498#comment-85586 In reply to Maan.

Yes to all! You can make this as small rolls - a cast iron skillet can be good to use to bake them in, just be sure to leave a little space between them when you first put in the skillet or other baking dish then they will expand slightly. And yes, all purpose should work, just be aware it has a slightly different level of gluten-forming protein and can absorb liquid differently. So you may need a little more/less liquid and a little more time to let it rise. And finally yes, milk in the tangzhong also works. Not too sure on flavor since it's a relatively small amount, but you may notice.

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By: Maan https://www.carolinescooking.com/japanese-milk-bread/#comment-85584 Wed, 15 Sep 2021 07:45:36 +0000 https://www.carolinescooking.com/?p=18498#comment-85584 In reply to Emmet.

Hello Caroline! I just want to ask if I can make this recipe in small round pieces and not in the form of a loaf? Would it be okay to use All-Purpose flour as substitute? And for the Tangzhong, can I use milk instead of water? (will it make it milkier?)

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85543 Thu, 09 Sep 2021 01:46:00 +0000 https://www.carolinescooking.com/?p=18498#comment-85543 In reply to Kseniya.

That makes me very happy to hear - glad it worked out so well!

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By: Kseniya https://www.carolinescooking.com/japanese-milk-bread/#comment-85538 Wed, 08 Sep 2021 11:36:57 +0000 https://www.carolinescooking.com/?p=18498#comment-85538 I don’t know what to say... I followed all the steps and bread turned out just the same like on your photos... I’m shocked. It’s the best recipe in my life! Thank you so much!!!!!!!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85369 Mon, 16 Aug 2021 16:40:22 +0000 https://www.carolinescooking.com/?p=18498#comment-85369 In reply to S.

So glad to hear you enjoyed and found it easy!

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By: S https://www.carolinescooking.com/japanese-milk-bread/#comment-85367 Mon, 16 Aug 2021 14:56:23 +0000 https://www.carolinescooking.com/?p=18498#comment-85367 5 stars
I came across this recipe yesterday and made it yesterday. The only change I did was to make one roll instead of 3. Next time I'll do 2 since the top kinda cracked open. Still suuuuper delicious and I highly recommend it. Super easy to do as well.
(I might also reduce the sugar a bit too since I forgot how sweet this bread can get.)
Thanks for the recipe! 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85168 Thu, 15 Jul 2021 18:14:24 +0000 https://www.carolinescooking.com/?p=18498#comment-85168 In reply to Amelia D.

Glad you enjoyed! Yes this is a relatively sticky dough, I'm not sure that mixing more would help, I'd suggest you maybe needed just a tiny bit more flour, especially on your hands, to make it a little easier but hard to tell for sure.

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By: Amelia D https://www.carolinescooking.com/japanese-milk-bread/#comment-85165 Wed, 14 Jul 2021 23:31:36 +0000 https://www.carolinescooking.com/?p=18498#comment-85165 Loved the recipe! I am new to bread making and found that the dough was still very sticky after mixing. Kneading was very difficult and took a long time. Should I have mixed the dough for longer before kneading? Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85124 Sun, 04 Jul 2021 02:53:31 +0000 https://www.carolinescooking.com/?p=18498#comment-85124 In reply to Molly.

So glad to hear you like this bread as much as we do. And while I haven't done it with this, I do sometimes switch AP for bread flour and have found it to work just fine, so glad to hear it worked here too.

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By: Molly https://www.carolinescooking.com/japanese-milk-bread/#comment-85123 Sat, 03 Jul 2021 22:52:40 +0000 https://www.carolinescooking.com/?p=18498#comment-85123 5 stars
I rarely comment on recipes but this is so good I was compelled. Chicken Katsu Sandwiches are my new go-to meal when I want to impress or treat friends and I use this bread because it's amazing. My husband said it's like biting into a cloud and I always double the recipe even if I'm just making it for us. I'm seriously considering buying a traditional milk bread pan. The only change I've ever made is to use AP flour because I ran out of bread flour (still delicious) and I usually do half water and half milk for the tangzhong.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-85077 Fri, 25 Jun 2021 01:22:33 +0000 https://www.carolinescooking.com/?p=18498#comment-85077 In reply to KM.

Great, glad to hear you enjoyed! It really is such a lovely fluffy bread, I agree.

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By: KM https://www.carolinescooking.com/japanese-milk-bread/#comment-85069 Wed, 23 Jun 2021 19:51:45 +0000 https://www.carolinescooking.com/?p=18498#comment-85069 5 stars
What a lovely bread! I made it almost exactly as written — no eggs for me so I used a flax egg in the bread and milk on the bread — and it was a wonderfully light and fluffy bread.

Thanks for the recipe!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84953 Sun, 06 Jun 2021 00:26:36 +0000 https://www.carolinescooking.com/?p=18498#comment-84953 In reply to Lynn.

I haven't done it with this particular bread but I think it should work - I'd suggest just giving it part (say up to half) of the second rise out at room temperature then do the rest in the fridge overnight.

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By: Lynn https://www.carolinescooking.com/japanese-milk-bread/#comment-84950 Sat, 05 Jun 2021 13:21:46 +0000 https://www.carolinescooking.com/?p=18498#comment-84950 In reply to Caroline's Cooking.

Can the dough be pre made and refrigerated overnight if I wish to bake early in the morning?
Thank you!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84923 Wed, 02 Jun 2021 04:41:36 +0000 https://www.carolinescooking.com/?p=18498#comment-84923 In reply to Belinda.

Great, glad to hear. Yes, all purpose definitely works very close to the same, it's just slightly different in gluten-forming proteins etc but I have had good success swapping it in a lot of bread recipes.

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By: Belinda https://www.carolinescooking.com/japanese-milk-bread/#comment-84916 Tue, 01 Jun 2021 14:45:50 +0000 https://www.carolinescooking.com/?p=18498#comment-84916 5 stars
Tried this. Had only about 100g+ bread flour left so I added all purpose flour to top it up. I also used brown sugar that looks more like molasses (I forgot what type it is. Threw the bag already after filling it in a jar). The rest is as per your recipe. Still turned out great. Love the texture and taste. Thank you for sharing your recipe.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84901 Mon, 31 May 2021 00:49:17 +0000 https://www.carolinescooking.com/?p=18498#comment-84901 In reply to Taylor.

I haven't tried myself but think it should certainly work fine, it just may not be quite as soft but I doubt it would be that different.

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By: Taylor https://www.carolinescooking.com/japanese-milk-bread/#comment-84898 Sun, 30 May 2021 19:56:16 +0000 https://www.carolinescooking.com/?p=18498#comment-84898 In reply to Caroline's Cooking.

Hello, I was wondering if this could be made with almond milk or oat milk instead of whole milk?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84859 Sun, 23 May 2021 05:38:34 +0000 https://www.carolinescooking.com/?p=18498#comment-84859 In reply to Audrey Ng.

I haven't got a bread maker myself to try, but I believe from other comments that other people may have tried it and it worked.

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By: Audrey Ng https://www.carolinescooking.com/japanese-milk-bread/#comment-84857 Sat, 22 May 2021 13:43:47 +0000 https://www.carolinescooking.com/?p=18498#comment-84857 In reply to Caroline's Cooking.

Hi, can I use my bread machine for this recipe?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84811 Fri, 14 May 2021 09:17:58 +0000 https://www.carolinescooking.com/?p=18498#comment-84811 In reply to Emmet.

Glad to hear it was still great, hopefully that little but better with butter next time too 🙂

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By: Emmet https://www.carolinescooking.com/japanese-milk-bread/#comment-84808 Thu, 13 May 2021 11:30:33 +0000 https://www.carolinescooking.com/?p=18498#comment-84808 In reply to Caroline's Cooking.

I baked the 2 loaves without putting in the butter and they tasted great next time I won't forget. Thanks for the recipe

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84800 Wed, 12 May 2021 23:27:58 +0000 https://www.carolinescooking.com/?p=18498#comment-84800 In reply to Emmet.

You might be able to work it into the dough later, but I'm really not sure if it will work out as well, I'm afraid. You'll still get a bread that's perfectly edible without the butter, it just won't likely be as soft and rich.

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By: Emmet https://www.carolinescooking.com/japanese-milk-bread/#comment-84797 Wed, 12 May 2021 15:15:03 +0000 https://www.carolinescooking.com/?p=18498#comment-84797 In reply to Caroline's Cooking.

I forgot to put in the butter and its first rise is up. Is it too late to put it in?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84777 Mon, 10 May 2021 13:40:33 +0000 https://www.carolinescooking.com/?p=18498#comment-84777 In reply to Emily.

So glad to hear you found it easy to follow and that it came out well. It's definitely one of my favorite breads.

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By: Emily https://www.carolinescooking.com/japanese-milk-bread/#comment-84775 Mon, 10 May 2021 00:22:43 +0000 https://www.carolinescooking.com/?p=18498#comment-84775 5 stars
This came out so well! I'm a college student so cooking and baking is new for me, but this recipe was so clear and easy to follow, and the results were amazing! The bread is so good, I'm definitely going to make this again!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84774 Sun, 09 May 2021 23:48:14 +0000 https://www.carolinescooking.com/?p=18498#comment-84774 In reply to Lori.

I haven't frozen this myself but there's no real reason why it wouldn't work as long as it is well wrapped. And yes, you can certainly double it. If you divide and bake in two pans there's no need to adjust cook time, just double all the ingredients. It may need slightly longer to rise. If you are making a very large loaf then it will need longer to cook.

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By: Lori https://www.carolinescooking.com/japanese-milk-bread/#comment-84766 Sun, 09 May 2021 21:35:22 +0000 https://www.carolinescooking.com/?p=18498#comment-84766 In reply to Caroline's Cooking.

Can this be frozen? And can this recipe be doubled? Thanks

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84730 Tue, 04 May 2021 09:12:21 +0000 https://www.carolinescooking.com/?p=18498#comment-84730 In reply to Lisa.

So I used slightly larger than that, but an 8x4in will probably work as long as it is relatively deep (at least 2 1/2in) - you might just have the top spill over a little when it bakes.

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By: Lisa https://www.carolinescooking.com/japanese-milk-bread/#comment-84729 Tue, 04 May 2021 08:43:59 +0000 https://www.carolinescooking.com/?p=18498#comment-84729 In reply to Anna.

Hi Caroline I have an 8 by 4 inch cake tin is this tin to small.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84727 Tue, 04 May 2021 05:14:15 +0000 https://www.carolinescooking.com/?p=18498#comment-84727 In reply to Anna.

So in theory, yes, but one of the main things about this bread is the super soft texture and that's not going to be the same with whole wheat flour. You could try whole wheat pastry flour which is less coarse and about the closest to white flour. Just be aware different flours absorb liquid differently and have different levels of gluten, so you may need a little more or less flour to have a similar texture and the rise may take a little longer, I think.

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By: Anna https://www.carolinescooking.com/japanese-milk-bread/#comment-84725 Mon, 03 May 2021 23:51:02 +0000 https://www.carolinescooking.com/?p=18498#comment-84725 Hi, I wonder if it can be done with whole weat flour... can it?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84545 Sat, 03 Apr 2021 09:02:34 +0000 https://www.carolinescooking.com/?p=18498#comment-84545 In reply to lilian.

That's praise indeed, so glad you enjoyed!

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By: lilian https://www.carolinescooking.com/japanese-milk-bread/#comment-84541 Fri, 02 Apr 2021 17:37:59 +0000 https://www.carolinescooking.com/?p=18498#comment-84541 5 stars
thank you so much for the recipe Caroline. This is the best recipe ! My hubby commented so far this is the best bread I've ever baked. Can't get enough of it.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84540 Fri, 02 Apr 2021 11:42:16 +0000 https://www.carolinescooking.com/?p=18498#comment-84540 In reply to Constance.

So glad to hear you enjoyed, and yes milk works well as an alternative to egg for brushing.

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By: Constance https://www.carolinescooking.com/japanese-milk-bread/#comment-84538 Fri, 02 Apr 2021 10:06:57 +0000 https://www.carolinescooking.com/?p=18498#comment-84538 5 stars
So excited by this bread that I forgot to give the 5 stars!

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By: Constance https://www.carolinescooking.com/japanese-milk-bread/#comment-84535 Fri, 02 Apr 2021 08:09:21 +0000 https://www.carolinescooking.com/?p=18498#comment-84535 Omg, I was in bread heaven! This bread is delicious! It is incredibly fluffy and soft, it looks exactly like your pictures!! So easy to make and just the right size. We ate half a loaf when it came out from the oven! Used mixer to knead medium low for about 5to 6 minutes, the dough was still slightly sticky when handled, but put in oiled bowl anyway. Brushed with milk instead of egg wash before baking, the bread still browns to perfection. Thank you so much!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84447 Wed, 24 Mar 2021 01:55:37 +0000 https://www.carolinescooking.com/?p=18498#comment-84447 In reply to Haruka.

So glad you enjoyed and fantastic that it's the best!

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By: Haruka https://www.carolinescooking.com/japanese-milk-bread/#comment-84439 Tue, 23 Mar 2021 03:35:52 +0000 https://www.carolinescooking.com/?p=18498#comment-84439 I followed the recipe, and measured out my ingredients using a scale. The bread turned out incredible! Best yeast bread recipe I've used, and I've baked plenty. Thank you so much for sharing. It is definitely a keeper.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84374 Sun, 14 Mar 2021 07:54:15 +0000 https://www.carolinescooking.com/?p=18498#comment-84374 In reply to Karlene.

Yes, you could - you can also make small round rolls eg baked in a skillet. Just be aware smaller loaves/rolls will generally cook quicker so keep an eye on them as they bake.

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By: Karlene https://www.carolinescooking.com/japanese-milk-bread/#comment-84370 Sat, 13 Mar 2021 13:39:21 +0000 https://www.carolinescooking.com/?p=18498#comment-84370 In reply to Caroline's Cooking.

Instead of putting all three in a pan, could I make mini loaves?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84332 Sun, 07 Mar 2021 12:04:08 +0000 https://www.carolinescooking.com/?p=18498#comment-84332 In reply to Kenya.

I have yet to try but yes, it should work fine. You may not need quite as much liquid and the dough may be slightly less easy to work with or slower to rise. Just be careful not to be tempted to add a lot of extra flour as you knead - try to work with it a little first.

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By: Kenya https://www.carolinescooking.com/japanese-milk-bread/#comment-84329 Sun, 07 Mar 2021 01:58:25 +0000 https://www.carolinescooking.com/?p=18498#comment-84329 In reply to A.

Hi can I substitute all purpose flour ??

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84191 Tue, 16 Feb 2021 02:30:53 +0000 https://www.carolinescooking.com/?p=18498#comment-84191 In reply to Isaiah Treadwell.

It's a little hard to tell without a little more detail as there are always a number of variables making bread. But as a guess, it sounds like it may either be a little too dry (so possibly too much flour) or maybe did you cut it while still warm, as that can make it look a little strange when you cut it? Did you weight the ingredients or use the volumes, as the volumes are less accurate so you may need to adjust to get the right 'feel' to the dough. If possible, it's always best to weigh if possible. Try not to add too much flour when you are kneading as well - it can be tempting to add more flour to make it less sticky, but you really want to avoid adding too much, it does become smoother with kneading. Hope these help.

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By: Isaiah Treadwell https://www.carolinescooking.com/japanese-milk-bread/#comment-84188 Mon, 15 Feb 2021 19:40:09 +0000 https://www.carolinescooking.com/?p=18498#comment-84188 In reply to Dana.

Hi! I made this bread last night and the inside of my bread looks kinda strange. It’s more crumbly then flaky and soft. How do I fix this?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84125 Mon, 08 Feb 2021 12:12:51 +0000 https://www.carolinescooking.com/?p=18498#comment-84125 In reply to Abi.

Glad you enjoyed, and the filling sounds tasty too! Yes I can see some fillings working but probably not too much and nothing too heavy.

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By: Abi https://www.carolinescooking.com/japanese-milk-bread/#comment-84122 Sun, 07 Feb 2021 20:57:41 +0000 https://www.carolinescooking.com/?p=18498#comment-84122 5 stars
In reply to Ciara Quintero.

Delicious! I made this this evening and during the folding steps I added some cheese and garlic butter to make cheesy soft garlic bread and it is heavenly! Can't wait to make it again plain and possibly try other fillings! I thought adding ingredients to an enriched style dough might prevent rising but it still worked at treat!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84103 Fri, 05 Feb 2021 11:35:42 +0000 https://www.carolinescooking.com/?p=18498#comment-84103 In reply to Dana.

Glad it seemed to work in the end - the tie it takes to rise depends a lot on temperature, amongst other things. While you typically form it in three parts, they join together as they bake so you can still slice it as a regular loaf in slices, you don't need to split it into three. But if you'd rather have it as one piece, you can roll it in one piece a bit like a jelly roll and then put that in the pan for the second rise. On the pronunciation, it's relatively phonetic with the "zh" being like the French "j" as in "jus", if that helps.

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By: Dana https://www.carolinescooking.com/japanese-milk-bread/#comment-84094 Fri, 05 Feb 2021 00:29:39 +0000 https://www.carolinescooking.com/?p=18498#comment-84094 I am fairly new at bread baking.....I am a “ breadbaker wannabe”.
This is my 1st time making this recipe. Took a long time in the first rising and since there was egg in the dough, after 2 hours, had to refrigerate it. Wasn’t sure of the dough rising in the refrigerator, but it slowly did. We haven’t yet sliced into the bread. I want to make it again, but not divide into 3 parts. Any advice for me on this?
Thank you for this recipe and what is the pronunciation for tangzhong?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84069 Wed, 03 Feb 2021 09:36:11 +0000 https://www.carolinescooking.com/?p=18498#comment-84069 In reply to G.L.Cantrell.

I haven't frozen it myself (we always get through it pretty fast!) but I don't see why not - I'd put it in a freezer bag, making sure you get the air out before sealing.

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By: G.L.Cantrell https://www.carolinescooking.com/japanese-milk-bread/#comment-84067 Wed, 03 Feb 2021 04:46:23 +0000 https://www.carolinescooking.com/?p=18498#comment-84067 In reply to Caroline's Cooking.

Can it be frozen? It is so soft, and delicious toasted, or for sandwiches. I just love it.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-84009 Sun, 31 Jan 2021 03:09:51 +0000 https://www.carolinescooking.com/?p=18498#comment-84009 In reply to A.

I don't have a bread machine so haven't been able to test myself, but I see from other comments, someone mentioned they did 1hr 55min rapid bake and it came out well.

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By: A https://www.carolinescooking.com/japanese-milk-bread/#comment-84008 Sun, 31 Jan 2021 02:56:40 +0000 https://www.carolinescooking.com/?p=18498#comment-84008 Hi,

Is it possible to use this recipe in the bread machine or do I need to adjust it?

Thank you!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83982 Thu, 28 Jan 2021 22:39:58 +0000 https://www.carolinescooking.com/?p=18498#comment-83982 In reply to Ciara Quintero.

I typically use unsalted - if you use a salted butter it may make a slight difference in the flavor of the bread, but you are not using all that much so it won't be too significant.

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By: Ciara Quintero https://www.carolinescooking.com/japanese-milk-bread/#comment-83981 Thu, 28 Jan 2021 21:57:01 +0000 https://www.carolinescooking.com/?p=18498#comment-83981 will any kind of butter work?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83923 Sun, 24 Jan 2021 02:59:24 +0000 https://www.carolinescooking.com/?p=18498#comment-83923 In reply to Berta Pauly.

That's great to hear! And yes, I do love how soft it is.

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By: Berta Pauly https://www.carolinescooking.com/japanese-milk-bread/#comment-83920 Sat, 23 Jan 2021 19:08:12 +0000 https://www.carolinescooking.com/?p=18498#comment-83920 5 stars
In reply to Pete.

I have made this bread and love it!!
It is so soft.. thanks for giving out this recipe..💞

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83476 Tue, 01 Dec 2020 11:27:54 +0000 https://www.carolinescooking.com/?p=18498#comment-83476 In reply to Pete.

Great, glad to hear!

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By: Pete https://www.carolinescooking.com/japanese-milk-bread/#comment-83472 Mon, 30 Nov 2020 23:14:16 +0000 https://www.carolinescooking.com/?p=18498#comment-83472 5 stars
In reply to Caroline's Cooking.

Love it!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83333 Fri, 30 Oct 2020 09:08:53 +0000 https://www.carolinescooking.com/?p=18498#comment-83333 In reply to Sona.

So glad to hear you all enjoyed!

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By: Sona https://www.carolinescooking.com/japanese-milk-bread/#comment-83325 Thu, 29 Oct 2020 15:04:08 +0000 https://www.carolinescooking.com/?p=18498#comment-83325 5 stars
This is the best bread. I made it yesterday and my kids LOVE IT! I will definitely be making it again soon. Thank you for sharing this. =)

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83292 Thu, 22 Oct 2020 10:33:50 +0000 https://www.carolinescooking.com/?p=18498#comment-83292 In reply to Donna.

You're best to use a medium-low speed to knead on a mixer, with a dough hook, and probably just 1 - 2 minutes, though it may depend on the machine.

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By: Donna https://www.carolinescooking.com/japanese-milk-bread/#comment-83290 Thu, 22 Oct 2020 10:25:22 +0000 https://www.carolinescooking.com/?p=18498#comment-83290 In reply to Sara.

Please could you tell me how long to mix in a machine and on what speec?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83276 Sun, 18 Oct 2020 11:24:38 +0000 https://www.carolinescooking.com/?p=18498#comment-83276 In reply to Imelda.

So glad to hear you enjoyed it!

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By: Imelda https://www.carolinescooking.com/japanese-milk-bread/#comment-83273 Sat, 17 Oct 2020 14:14:17 +0000 https://www.carolinescooking.com/?p=18498#comment-83273 Thanks for sharing this beautiful fluffy bread. I made the exact amount of engredients as stated. The result is as perfect for a small serving. I love it.. Next time I plan to Add more sweeter taste. Let u know the result.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83245 Mon, 12 Oct 2020 10:28:23 +0000 https://www.carolinescooking.com/?p=18498#comment-83245 In reply to Carl.

That's great, glad to hear you enjoyed and will be making again!

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By: Carl https://www.carolinescooking.com/japanese-milk-bread/#comment-83243 Mon, 12 Oct 2020 03:43:03 +0000 https://www.carolinescooking.com/?p=18498#comment-83243 I just made it this morning and it is perfect . I will be making again and again!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83233 Fri, 09 Oct 2020 04:50:34 +0000 https://www.carolinescooking.com/?p=18498#comment-83233 In reply to rhona foyn.

Thanks for suggesting - yes chick pea water/aquafaba can be used as a replacement but generally for egg white, as it has a similar consistency especially when whisked up. It can help recreate that stickiness and lift, so can work in eg macarons (though I have heard it's tricky in those, but then they are tricky in general). What it doesn't have is the richness you get from egg yolk, which is part of what the egg here is for. So it may work to a point, but probably not in full.

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By: rhona foyn https://www.carolinescooking.com/japanese-milk-bread/#comment-83230 Thu, 08 Oct 2020 15:21:47 +0000 https://www.carolinescooking.com/?p=18498#comment-83230 In reply to Caroline's Cooking.

Canned CHICK PEA WATER is used instead of egg in a lot of vegetarian recipes so perhaps you can use it in the bread.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83121 Mon, 21 Sep 2020 09:50:58 +0000 https://www.carolinescooking.com/?p=18498#comment-83121 In reply to Elda.

Yes different flours absorb liquid slightly differently. But this is typically a slightly stickier dough than some to start with, so while you may need to add some extra flour, whichever kind you use, you still need to resist adding too much.

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By: Elda https://www.carolinescooking.com/japanese-milk-bread/#comment-83120 Mon, 21 Sep 2020 09:08:08 +0000 https://www.carolinescooking.com/?p=18498#comment-83120 In reply to Caroline's Cooking.

I think it depends on the kind of flour too...

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-83038 Sun, 06 Sep 2020 00:40:09 +0000 https://www.carolinescooking.com/?p=18498#comment-83038 In reply to Jenna P Toff.

Yes, thanks for expressing in a different way - that's part of what I meant by saying to try to resist adding flour as you knead 🙂

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By: Jenna P Toff https://www.carolinescooking.com/japanese-milk-bread/#comment-83037 Sat, 05 Sep 2020 23:48:40 +0000 https://www.carolinescooking.com/?p=18498#comment-83037 In reply to Asuka.

I found kneading longer helps with the stickyness. As you work it more it becomes less sticky, so might want to work it more before adding more flour.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82954 Sun, 23 Aug 2020 03:19:50 +0000 https://www.carolinescooking.com/?p=18498#comment-82954 In reply to Asuka.

It sounds like you are adding too much flour which is making it more dense. I wouldn't recommend less liquid, as that's basically going to give you the same just in a different way. 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. If it sticks to you, don't worry, just keep working it a bit and only add a small amount more as you go. The stickiness will become less as you work the dough without you needing to add lots of flour. It is a soft dough, but as I say the stickiness largely goes down through kneading rather than needing lots of flour, if you can try to hold off adding too much. Hopefully this will also help with the fluffiness, but if by fluffiness you mean it hasn't risen enough, it may be that you need to leave it to rise slightly longer during the two rising periods. Hope it works out a little better!

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By: Asuka https://www.carolinescooking.com/japanese-milk-bread/#comment-82952 Sat, 22 Aug 2020 19:27:03 +0000 https://www.carolinescooking.com/?p=18498#comment-82952 Thank you for sharing this recipe! 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. Should I use less milk or less tangzhong, or both? My loaf also comes out not nearly as fluffy as I'd like. Maybe it's because I'm using 2 tsp of active dry yeast (after proofing in milk) instead of instant yeast?

Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82884 Mon, 17 Aug 2020 05:25:17 +0000 https://www.carolinescooking.com/?p=18498#comment-82884 In reply to Madeleine Fuchs.

So glad to hear you enjoyed! And I know what you mean, I often find many bread recipes too big so I often adjust down to what we more realistically use.

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By: Madeleine Fuchs https://www.carolinescooking.com/japanese-milk-bread/#comment-82882 Sun, 16 Aug 2020 22:50:33 +0000 https://www.carolinescooking.com/?p=18498#comment-82882 Thank you for this wonderful bread recipe. We just had it with our Sunday dinner.

It is delicious. Also it it great to have a bread recipe that is just right

for a small family.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82871 Sat, 15 Aug 2020 00:24:23 +0000 https://www.carolinescooking.com/?p=18498#comment-82871 In reply to Emily.

I've never heard of bread flour containing yeast already. I'd check on the flour packet to see whether it says you don't need to add additional yeast or not. You may not need to (or maybe some but much less), but being unfamiliar with it, it's very hard to say, I'm afraid.

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By: Emily https://www.carolinescooking.com/japanese-milk-bread/#comment-82867 Fri, 14 Aug 2020 15:28:56 +0000 https://www.carolinescooking.com/?p=18498#comment-82867 In reply to Caroline's Cooking.

So I bought bread flour but it says « yeast included » Do I still use the sachet or dry yeast as well since it is in a different step?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82850 Wed, 12 Aug 2020 00:42:42 +0000 https://www.carolinescooking.com/?p=18498#comment-82850 In reply to Emily.

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. You may also need to leave it slightly longer to rise as AP is typically slightly lower in gluten-forming protein so may need a bit longer to rise.

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By: Emily https://www.carolinescooking.com/japanese-milk-bread/#comment-82845 Tue, 11 Aug 2020 18:24:04 +0000 https://www.carolinescooking.com/?p=18498#comment-82845 Can I use all-purpose flour, or does it have to be bread flour?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82836 Tue, 11 Aug 2020 12:31:25 +0000 https://www.carolinescooking.com/?p=18498#comment-82836 In reply to Frank.

Appreciate the comment. Yes fresh yeast is definitely different (and I can never find it either - I remember my grandpa used to get it from the local homebrew shop!). In terms of active v instant, I haven't seen recommendations to use a slightly different amount, more if anything you may want to adjust the rise time such as in this article: https://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252. I imagine with the quantity here, it wouldn't make a huge difference but you could adjust the amount slightly if you prefer.

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By: Frank https://www.carolinescooking.com/japanese-milk-bread/#comment-82828 Tue, 11 Aug 2020 10:10:09 +0000 https://www.carolinescooking.com/?p=18498#comment-82828 In reply to Caroline's Cooking.

Hi Caroline. Thanks much for this recipe! Only been baking bread for three months, so I'm very much still a newbie at it. 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. I haven't even tried active dry yet, much less pro Baker's favorite yeast, fresh yeast because no grocery stores I've tried carry it. Thanks again.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82733 Mon, 03 Aug 2020 03:11:10 +0000 https://www.carolinescooking.com/?p=18498#comment-82733 In reply to Skelli.

I think either would probably work, but I'd certainly go with the lightly salted butter out of the two. You might want to reduce the salt ever so slightly as a result, though if it's just lightly salted it is probably not so necessary. Enjoy!

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By: Skelli https://www.carolinescooking.com/japanese-milk-bread/#comment-82730 Sun, 02 Aug 2020 09:21:47 +0000 https://www.carolinescooking.com/?p=18498#comment-82730 5 stars
I found this recipe while looking for a soft bread recipe to try (I've only just started baking bread and I am SO excited to try this one!). I only have margarine and lightly salted butter, which one would be better to use or would either ruin the bread?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82648 Mon, 20 Jul 2020 03:40:53 +0000 https://www.carolinescooking.com/?p=18498#comment-82648 In reply to Kaylee.

In the US, the regular sugar is pretty fine so work, or super fine is great if you have it. You just want it to be relatively fine so that it dissolves easily.

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By: Kaylee https://www.carolinescooking.com/japanese-milk-bread/#comment-82646 Sun, 19 Jul 2020 16:08:59 +0000 https://www.carolinescooking.com/?p=18498#comment-82646 Can I use super fine sugar instead of caster sugar? I’m in the US and don’t know where to get caster sugar.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82623 Wed, 15 Jul 2020 13:30:20 +0000 https://www.carolinescooking.com/?p=18498#comment-82623 In reply to Maike.

Glad to hear you enjoyed! And yes it is definitely similar to brioche in texture/flavor.

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By: Maike https://www.carolinescooking.com/japanese-milk-bread/#comment-82622 Wed, 15 Jul 2020 13:11:02 +0000 https://www.carolinescooking.com/?p=18498#comment-82622 5 stars
Thanks for sharing this recipe. My kids and I made it today and it was amazing. It reminds me a bit of brioche.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82601 Mon, 13 Jul 2020 01:53:45 +0000 https://www.carolinescooking.com/?p=18498#comment-82601 In reply to Bella R.

I'm glad to hear it worked out well and you enjoyed! It is such a lovely soft bread.

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By: Bella R https://www.carolinescooking.com/japanese-milk-bread/#comment-82599 Sun, 12 Jul 2020 17:13:34 +0000 https://www.carolinescooking.com/?p=18498#comment-82599 5 stars
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). It was absolutely STUNNING! Just like pictures and videos show of this incredibly fluffly bread. I used an egg yolk for the top, and it was super shiny and golden. Today I am make pirogi stuffed with cabbage and hamburger buns with this recipe, with reduced sugar. Thank you so much for this perfect recipe!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82534 Mon, 06 Jul 2020 23:11:49 +0000 https://www.carolinescooking.com/?p=18498#comment-82534 In reply to nicole.

Do you mean uncooked? I haven't tried and not sure if it would still rise OK if you did. However if you bake it then you can wrap it in foil then in a freezer bag and freeze it like that.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82533 Mon, 06 Jul 2020 23:10:04 +0000 https://www.carolinescooking.com/?p=18498#comment-82533 In reply to Anu.

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. The egg adds a level of richness that isn't easy to replace. You could miss it out, and you should still get a nice soft bread, but it will be a little different.

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By: Anu https://www.carolinescooking.com/japanese-milk-bread/#comment-82526 Mon, 06 Jul 2020 18:02:30 +0000 https://www.carolinescooking.com/?p=18498#comment-82526 Can I bake without egg? If so, what would be the replacement?

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By: nicole https://www.carolinescooking.com/japanese-milk-bread/#comment-82524 Mon, 06 Jul 2020 17:42:29 +0000 https://www.carolinescooking.com/?p=18498#comment-82524 I just made it and I was wondering if you can freeze the dough? Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82519 Mon, 06 Jul 2020 12:22:40 +0000 https://www.carolinescooking.com/?p=18498#comment-82519 In reply to Amateur Baker.

Glad to hear you enjoyed, and yes great as rolls as well.

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By: Amateur Baker https://www.carolinescooking.com/japanese-milk-bread/#comment-82501 Sun, 05 Jul 2020 18:00:57 +0000 https://www.carolinescooking.com/?p=18498#comment-82501 I made it. it's so soft and fluffy. It tastes perfect. I didn't glaze it with eggs. Instead, I sprinkled it with corn starch. I made it into 8 round balls. Also, I baked it only for 17 minutes so that it's not too dark. Thank you for this recipe!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82479 Sat, 04 Jul 2020 23:22:53 +0000 https://www.carolinescooking.com/?p=18498#comment-82479 In reply to Grace Paul.

So glad to hear you enjoyed! I like the idea of using it fr aloo buns as well.

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By: Grace Paul https://www.carolinescooking.com/japanese-milk-bread/#comment-82470 Sat, 04 Jul 2020 19:16:53 +0000 https://www.carolinescooking.com/?p=18498#comment-82470 5 stars
Loved it! Glad I found this recipe. I use this recipe for Mexican coffee buns and Indian aloo buns( potato stuffed buns). It comes out amazing every time.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82396 Wed, 01 Jul 2020 08:55:16 +0000 https://www.carolinescooking.com/?p=18498#comment-82396 In reply to Sally.

Glad you enjoyed. Will be interested to hear how the sourdough worked out.

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By: Sally https://www.carolinescooking.com/japanese-milk-bread/#comment-82390 Tue, 30 Jun 2020 20:52:32 +0000 https://www.carolinescooking.com/?p=18498#comment-82390 5 stars
Fabulously easy and a pleasure to make. Made first yesterday and almost finished it. Today have tried substituting the tangz.... with 6 dessert spoons of sourdough starter instead of throwing some away before feeding it. Will let you know tomorrow what happens.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-82053 Thu, 18 Jun 2020 13:03:49 +0000 https://www.carolinescooking.com/?p=18498#comment-82053 In reply to Christa.

It's with a fan oven - without you'd probably want slightly higher. It's not a bread that rises as much in the oven as some, though it will definitely rise a bit - but glad it turned out well either way!

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By: Christa https://www.carolinescooking.com/japanese-milk-bread/#comment-82047 Thu, 18 Jun 2020 10:06:32 +0000 https://www.carolinescooking.com/?p=18498#comment-82047 Hi
Is this 175C in fan forced oven? To be safe I put it to 170 c in fan forced oven. It turned out good but didn’t rise much in the oven.

Thanks

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81868 Mon, 15 Jun 2020 02:06:47 +0000 https://www.carolinescooking.com/?p=18498#comment-81868 In reply to Emily.

Regular granulated should be fine (especially if you are in the US where the 'regular' sugar is finer anyway). The main reason for caster is it will dissolve more easily. If you use a coarser sugar I'd suggest adding it to the milk and stirring a minute to help it dissolve before adding the other ingredients.

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By: Emily https://www.carolinescooking.com/japanese-milk-bread/#comment-81865 Sun, 14 Jun 2020 21:14:50 +0000 https://www.carolinescooking.com/?p=18498#comment-81865 I know your recipe calls for caster sugar, could I substitute this for regular granulated sugar? Will it have any effect on the texture?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81861 Sun, 14 Jun 2020 12:43:29 +0000 https://www.carolinescooking.com/?p=18498#comment-81861 In reply to McKenzie.

Glad to hear it worked out well with overnight rises!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81860 Sun, 14 Jun 2020 12:43:02 +0000 https://www.carolinescooking.com/?p=18498#comment-81860 In reply to Dom.

I tend to knead by hand where it's less likely for that to happen but yes, I think you could over-knead this as you could with almost any dough. You want it to be soft and come together into a smooth ball. If it becomes very firm it's probably over-kneaded. IF so, it may rise slower so you'll want to give it a bit longer to rise, then try to work it as little as possible after.

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By: McKenzie https://www.carolinescooking.com/japanese-milk-bread/#comment-81836 Sat, 13 Jun 2020 17:30:07 +0000 https://www.carolinescooking.com/?p=18498#comment-81836 In reply to Ana.

I did an overnight refrigerator rise twice and both times worked great. Had fresh baked bread in the morning and is always a great way to start the day.

I let the dough sit out on the counter with a towel on top to warm up before baking. Followed the recipe from there and had beautiful loads both times.

I also used AP flour and it worked fine. Took a lot longer to knead vs using bread flour for me. I’m sure everyone’s flour will be different, this was my experience.

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By: Dom https://www.carolinescooking.com/japanese-milk-bread/#comment-81826 Sat, 13 Jun 2020 07:20:28 +0000 https://www.carolinescooking.com/?p=18498#comment-81826 is it possible to over knead the dough?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81723 Mon, 08 Jun 2020 05:12:02 +0000 https://www.carolinescooking.com/?p=18498#comment-81723 In reply to Joann.

I haven't frozen this myself, but I don't really see any reason why you couldn't since bread generally freezes fine. Just make sure it cools completely first, then wrap it in plastic or foil, put in a freezer bag then freeze.

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By: Joann https://www.carolinescooking.com/japanese-milk-bread/#comment-81707 Sun, 07 Jun 2020 17:08:49 +0000 https://www.carolinescooking.com/?p=18498#comment-81707 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. Does it freeze well and if so, do you have a suggestion on how to freeze bread?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81692 Sat, 06 Jun 2020 11:38:52 +0000 https://www.carolinescooking.com/?p=18498#comment-81692 In reply to Lee.

So glad to hear you enjoyed! (I'm actually in Australia myself at the moment, too :))

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81691 Sat, 06 Jun 2020 11:38:13 +0000 https://www.carolinescooking.com/?p=18498#comment-81691 In reply to Ana.

I haven't tried it that way, but I think it probably should work fine - will be interested to hear how it goes!

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By: Lee https://www.carolinescooking.com/japanese-milk-bread/#comment-81690 Sat, 06 Jun 2020 09:56:03 +0000 https://www.carolinescooking.com/?p=18498#comment-81690 Thank you for sharing your recipe. This is the first time I have made Japanese Milk Bread and tried it. It’s the bee’s knees. This is all the way from Australia 🙂

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By: Ana https://www.carolinescooking.com/japanese-milk-bread/#comment-81677 Fri, 05 Jun 2020 20:40:47 +0000 https://www.carolinescooking.com/?p=18498#comment-81677 This bread looks so good! I’m very partial to milky and fluffy breads myself, so I’m biased!
I intend to prepare the dough to bake in the morning - so we can have a nice warm bread at breakfast - do you think is ok to let this dough rest overnight in the fridge for the first rise? I usually do this with more “dense” type loafs, so I’m not sure how well this fluffy type will “behave”.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81432 Fri, 29 May 2020 06:13:22 +0000 https://www.carolinescooking.com/?p=18498#comment-81432 In reply to Connie.

So glad to hear you enjoyed! It may be the flour, but it could also be your egg may have a darker yolk.

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By: Connie https://www.carolinescooking.com/japanese-milk-bread/#comment-81386 Thu, 28 May 2020 14:01:55 +0000 https://www.carolinescooking.com/?p=18498#comment-81386 5 stars
Love this recipe from this first time baker! Made it 4 times already during this quarantine! But I have a question...my bread turns out beautifully like your pictures but it’s more yellow than white on the inside. Any ideas why that might be? I make my own bread flour adding in wheat gluten but otherwise follow it exactly. Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81361 Wed, 27 May 2020 23:55:13 +0000 https://www.carolinescooking.com/?p=18498#comment-81361 In reply to QCB.

So glad to hear!

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By: QCB https://www.carolinescooking.com/japanese-milk-bread/#comment-81343 Wed, 27 May 2020 14:16:58 +0000 https://www.carolinescooking.com/?p=18498#comment-81343 In reply to Shan.

Love the bread!!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81291 Mon, 25 May 2020 09:21:03 +0000 https://www.carolinescooking.com/?p=18498#comment-81291 In reply to Mags.

Yes instant dry yeast is another name for fast acting yeast and so just use the amounts as above. And yes, the milk is better to be lukewarm or room temperature to save the butter solidifying, and to be slightly better in helping the yeast activate, though the tangzhong will be slightly warm and help with that too. Thanks, I'll update recipe to reflect that.

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By: Mags https://www.carolinescooking.com/japanese-milk-bread/#comment-81289 Mon, 25 May 2020 08:45:43 +0000 https://www.carolinescooking.com/?p=18498#comment-81289 In reply to Caroline's Cooking.

Hi! Can i use instant dry yeast? And milk should be lukewarm?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81249 Sun, 24 May 2020 01:34:14 +0000 https://www.carolinescooking.com/?p=18498#comment-81249 In reply to Cristinathebaker.

So glad you enjoyed, and sounds good as burger buns too.

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By: Cristinathebaker https://www.carolinescooking.com/japanese-milk-bread/#comment-81240 Sat, 23 May 2020 20:41:35 +0000 https://www.carolinescooking.com/?p=18498#comment-81240 5 stars
Love the bread. I will never buy soft bread ever. Thank you!
I doubled the recipe and made a loaf (with cream cheese sauce from Cookist) and hamburger buns topped with sesame seeds.
And it freezes well!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81151 Wed, 20 May 2020 09:28:04 +0000 https://www.carolinescooking.com/?p=18498#comment-81151 In reply to Julia.

I understand you would prefer to reduce sugar, and some breads work better than others for that. This one is a little tricky as the texture and flavor is definitely impacted by having sugar in there. You could reduce it, but I don't really think the bread would be quite the same with none at all. 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/

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By: Julia https://www.carolinescooking.com/japanese-milk-bread/#comment-81118 Tue, 19 May 2020 17:04:14 +0000 https://www.carolinescooking.com/?p=18498#comment-81118 This looks tasty! We are trying to reduce our sugar intake. Has anyone tried making it without sugar? In theory, would it affect the structure too much?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81059 Sun, 17 May 2020 10:45:32 +0000 https://www.carolinescooking.com/?p=18498#comment-81059 In reply to Ellen.

Great, glad you enjoyed! 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. Since you've made it as original, you have a sense for the texture you are looking for so can hopefully make a good guess if you need more or less of the flour you are substituting by the feel of the dough, as it can vary. All purpose and bread flours are relatively similar so it usually works fine to swap, the bread may just not rise quite as well with AP flour. White whole wheat has a similar texture but lower protein, so I'd generally suggest you just swap in a third and see how it goes rather than any more. Other whole grain flours are generally a coarser texture so the bread is likely to not be anything like as soft, and also typically lower protein - again I'd suggest maybe swapping just a bit to see how it goes.

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By: Ellen https://www.carolinescooking.com/japanese-milk-bread/#comment-81043 Sat, 16 May 2020 13:15:18 +0000 https://www.carolinescooking.com/?p=18498#comment-81043 5 stars
In reply to Becky.

Recipe works like a charm! Can you substitute flour? Today I'm trying with all purpose because it's what I have. But curious about white whole wheat or 100% wheat flours? Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81031 Fri, 15 May 2020 06:06:07 +0000 https://www.carolinescooking.com/?p=18498#comment-81031 In reply to Katie.

So glad you enjoyed! Yes, you could make two, just double everything.

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By: Katie https://www.carolinescooking.com/japanese-milk-bread/#comment-81028 Thu, 14 May 2020 17:55:13 +0000 https://www.carolinescooking.com/?p=18498#comment-81028 This bread is delicious! Perfect recipe. Would it work to double the recipe to make 2 loaves?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-81023 Thu, 14 May 2020 06:48:52 +0000 https://www.carolinescooking.com/?p=18498#comment-81023 In reply to Becky.

I'm so glad to hear you are enjoying this so much - I agree it has such a wonderful texture.

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By: Becky https://www.carolinescooking.com/japanese-milk-bread/#comment-81019 Thu, 14 May 2020 00:36:44 +0000 https://www.carolinescooking.com/?p=18498#comment-81019 5 stars
I make and sell bread every week for our local Farmer’s Market and I’ve been looking for a new one.... found it! So darn good! I tested it today and my husband and I definitely agreed that it’s one of our favorites! So tender, wonderful crumb and rose like a dream.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80936 Fri, 08 May 2020 11:05:04 +0000 https://www.carolinescooking.com/?p=18498#comment-80936 In reply to anthony day.

Thanks for sharing, glad to hear it worked out well!

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By: anthony day https://www.carolinescooking.com/japanese-milk-bread/#comment-80934 Fri, 08 May 2020 10:28:19 +0000 https://www.carolinescooking.com/?p=18498#comment-80934 In reply to Alice.

Just did in my breadmaker 1Hour 55 mins on rapid bake Perfection

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80871 Tue, 05 May 2020 11:33:18 +0000 https://www.carolinescooking.com/?p=18498#comment-80871 In reply to Alice.

I haven't got a bread machine myself to be able to advise for sure - I'd say you would at least need to still make the tangzhong ahead of time to get the benefit of that, and then you may be able to let the machine do the mixing, proofing and cooking. It won't give the same shape, obviously, but may otherwise work. I'd suggest referring to the instruction manual to see if there is general advice on adapting regular bread recipes.

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By: Alice https://www.carolinescooking.com/japanese-milk-bread/#comment-80860 Mon, 04 May 2020 15:52:19 +0000 https://www.carolinescooking.com/?p=18498#comment-80860 Can I use my breadman bread machine to make this bread?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80848 Mon, 04 May 2020 06:37:07 +0000 https://www.carolinescooking.com/?p=18498#comment-80848 In reply to Shan.

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.

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By: Shan https://www.carolinescooking.com/japanese-milk-bread/#comment-80836 Sun, 03 May 2020 17:39:49 +0000 https://www.carolinescooking.com/?p=18498#comment-80836 Hi! I only have active dry yeast... How should I adjust the liquids and sugar accordingly?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80774 Fri, 01 May 2020 04:40:37 +0000 https://www.carolinescooking.com/?p=18498#comment-80774 In reply to Becky.

I haven't tried it with sourdough and in theory, you probably could use a little but to be honest, this loaf is all about being soft, light and fluffy and so not sure a sourdough flavor is necessarily the best fit. I'd suggest maybe try using the sourdough for something else (I have recently shared both sourdough pizza dough and sourdough pancakes which are a great fit!)

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By: Becky https://www.carolinescooking.com/japanese-milk-bread/#comment-80768 Fri, 01 May 2020 01:12:52 +0000 https://www.carolinescooking.com/?p=18498#comment-80768 This bread sounds delicious. I want to make it for a Japanese friend. I have sourdough starter that I need to use. Do you think I could use it in this recipe?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80747 Thu, 30 Apr 2020 04:44:01 +0000 https://www.carolinescooking.com/?p=18498#comment-80747 In reply to Karen.

So glad you enjoyed and well done on your first loaf!

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By: Karen https://www.carolinescooking.com/japanese-milk-bread/#comment-80734 Wed, 29 Apr 2020 17:19:36 +0000 https://www.carolinescooking.com/?p=18498#comment-80734 5 stars
I made this bread today and it was absolutely delicious. I have not made bread before, so I am very proud of myself and thankful to you for sharing your recipe.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80652 Tue, 28 Apr 2020 12:40:59 +0000 https://www.carolinescooking.com/?p=18498#comment-80652 In reply to mia.

Glad to hear you enjoyed! The egg does definitely add a nice richness, but yes you can make without.

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By: mia https://www.carolinescooking.com/japanese-milk-bread/#comment-80602 Mon, 27 Apr 2020 20:04:50 +0000 https://www.carolinescooking.com/?p=18498#comment-80602 This bread is the best!
I made it with a BIG portion of flour "glue"
no eggs, and just a little butter.
It tasted like some buns my turkish neighbour gave me in 1989 (how did she make them...?)
Now I know.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80544 Fri, 24 Apr 2020 07:54:03 +0000 https://www.carolinescooking.com/?p=18498#comment-80544 In reply to MALLORI watson.

Not crazy at all! 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.

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By: MALLORI watson https://www.carolinescooking.com/japanese-milk-bread/#comment-80541 Fri, 24 Apr 2020 04:28:04 +0000 https://www.carolinescooking.com/?p=18498#comment-80541 This may sound crazy but a restaurant I love makes complimentary milk bread to serve to guests. They also make cinnamon rolls with the milk bread and it is divine. Like no cinnamon roll I’ve ever had. I was trying to replicate the recipe and in the process discovered Japanese milk bread which probably the same as the milk bread they serve. Any chance this recipe can have the dough made the same but you add the gooey layer and roll as you would cinnamon rolls. Any feedback would be appreciated.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80434 Tue, 21 Apr 2020 05:22:30 +0000 https://www.carolinescooking.com/?p=18498#comment-80434 In reply to Sara.

Great, glad to hear it worked out well and you enjoyed! And yes, a stand mixer is a great way to make the kneading that bit easier (I just quite like doing it by hand, I find it relaxing!)

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By: Sara https://www.carolinescooking.com/japanese-milk-bread/#comment-80381 Sat, 18 Apr 2020 18:08:39 +0000 https://www.carolinescooking.com/?p=18498#comment-80381 5 stars
This was surprisingly very simple to make and tastes amazing. I used my stand mixer with the dough hook because I was feeling extra lazy. 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. Turned out perfect! We started eating it when it was still warm and almost ate the entire loaf- it’s that good!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80354 Thu, 16 Apr 2020 04:12:48 +0000 https://www.carolinescooking.com/?p=18498#comment-80354 In reply to Mary Borges.

That makes me very happy to hear! I understand, it's a tough time right now in so many places and glad baking this helped make things that little bit better!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80349 Thu, 16 Apr 2020 04:08:50 +0000 https://www.carolinescooking.com/?p=18498#comment-80349 In reply to Mary Egbert.

I'm so glad it both worked well for you and that you enjoyed!

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By: Mary Borges https://www.carolinescooking.com/japanese-milk-bread/#comment-80347 Wed, 15 Apr 2020 21:54:37 +0000 https://www.carolinescooking.com/?p=18498#comment-80347 5 stars
I have tried numerous recipes with varying degrees of satisfaction.Assuming I’d never get the hang of making yeast bread I was about to give up when I found your recipe.I am SO happy I did,it’s exactly what I had been looking for..I would encourage every bread lover to try it.The only modification I made was to reduce the sugar to one teaspoon.
Thank you so much for sharing and making lockdown in Scotland tolerable.
Stay safe everyone.

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By: Mary Egbert https://www.carolinescooking.com/japanese-milk-bread/#comment-80329 Tue, 14 Apr 2020 09:47:11 +0000 https://www.carolinescooking.com/?p=18498#comment-80329 5 stars
I just made this and had my doubts it would rise, but it made me look like a baking super star! Thank you for sharing. I will def be making this again!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80294 Mon, 13 Apr 2020 06:06:40 +0000 https://www.carolinescooking.com/?p=18498#comment-80294 In reply to Maria Samonte.

Yes, as I mention to someone else, I believe this should work with AP flour, it may just not rise quite as well. 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. It is a relatively soft dough, but shouldn't be too sticky.

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By: Maria Samonte https://www.carolinescooking.com/japanese-milk-bread/#comment-80281 Sun, 12 Apr 2020 20:49:19 +0000 https://www.carolinescooking.com/?p=18498#comment-80281 Hello!

Can you pls. help me? can I use APF instead of bread flour? I do not have any bread flour stock here because of covid-19.

What are the adjustments in flour or water?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80237 Sat, 11 Apr 2020 12:19:13 +0000 https://www.carolinescooking.com/?p=18498#comment-80237 In reply to Jacq Henderson.

Glad to hear you enjoyed! Yes, I'd think milk should be good, too, maybe just not quite as glossy.

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By: Jacq Henderson https://www.carolinescooking.com/japanese-milk-bread/#comment-80236 Sat, 11 Apr 2020 08:17:31 +0000 https://www.carolinescooking.com/?p=18498#comment-80236 5 stars
Lovely bread! Been making the classic white loaf, and had been wanting to try this - Glad I did! Husband and daughter loved it. Thank you for this recipe. Only question I have is can I use milk instead of egg wash?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80235 Sat, 11 Apr 2020 06:37:43 +0000 https://www.carolinescooking.com/?p=18498#comment-80235 In reply to KRISTINE.

I've been having challenges getting bread flour as well. Bread flour has a higher level of gluten than all purpose, so the structure of the dough tends to hold a little better, but I think it should still work with AP, you may just need a little more flour and the texture may not be quite as fluffy.

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By: KRISTINE https://www.carolinescooking.com/japanese-milk-bread/#comment-80227 Fri, 10 Apr 2020 22:50:00 +0000 https://www.carolinescooking.com/?p=18498#comment-80227 5 stars
I’m planning on making this bread however every grocery store is out of bread flour. Would it come out fine with just regular all purpose flour?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-80025 Sun, 05 Apr 2020 04:01:47 +0000 https://www.carolinescooking.com/?p=18498#comment-80025 In reply to M.

I didn't fill them as buns, though you certainly could if you like. Just be aware some filling will mean the dough won't rise as well and may become dense in places. You can make the buns as big or small as you would like but I'd say 6 to 9 would be good, depending on how big you'd like them.

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By: M https://www.carolinescooking.com/japanese-milk-bread/#comment-79972 Fri, 03 Apr 2020 16:49:28 +0000 https://www.carolinescooking.com/?p=18498#comment-79972 In reply to Angel Robertson.

You filled when rolling up the buns? How many buns does this recipe make ?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-79970 Fri, 03 Apr 2020 02:51:42 +0000 https://www.carolinescooking.com/?p=18498#comment-79970 In reply to Jeevan Sukumaran.

Glad to hear you enjoyed!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-79969 Fri, 03 Apr 2020 02:51:19 +0000 https://www.carolinescooking.com/?p=18498#comment-79969 In reply to bella.

Salt in bread serves a couple purposes, partly for flavor but also it helps with the texture of the bread. So you can reduce it a little, but be aware it will probably impact both of these.

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By: bella https://www.carolinescooking.com/japanese-milk-bread/#comment-79959 Thu, 02 Apr 2020 16:03:54 +0000 https://www.carolinescooking.com/?p=18498#comment-79959 I'm new at making bread so far it's been good.Excited to try this bread...My only problem is my husband is on a low sodium diet Can I reduce the amount of sodium in this bread
thank You From Ontario Canada

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By: Jeevan Sukumaran https://www.carolinescooking.com/japanese-milk-bread/#comment-79957 Thu, 02 Apr 2020 15:53:56 +0000 https://www.carolinescooking.com/?p=18498#comment-79957 5 stars
Tried this recipe. Flowed your recipe down to the letter. And it turned out perfectly. Had to leave it in just a wee bit longer. About 45 mins. But it was fantastic. And so easy to make. Thanks for a fantastic recipe.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-79920 Wed, 01 Apr 2020 05:45:56 +0000 https://www.carolinescooking.com/?p=18498#comment-79920 In reply to Frankie.

That's great to hear that it was such a success, and yes please try some of the other recipes - there are plenty to choose from 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-79853 Mon, 30 Mar 2020 08:21:28 +0000 https://www.carolinescooking.com/?p=18498#comment-79853 In reply to Anh.

Fast acting yeast and instant yeast are the same thing, so just use exactly the same amount (and in fact if you had active dry yeast, the other kind of dry yeast, it would also be the same amount it just needs to be dissolved in water first while that doesn't really matter with fast-acting/instant). Hope you enjoy!

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By: Anh https://www.carolinescooking.com/japanese-milk-bread/#comment-79851 Mon, 30 Mar 2020 07:08:13 +0000 https://www.carolinescooking.com/?p=18498#comment-79851 Hi, I dont have fast acting yeast, would I be able to replace ut with instant yeast ? And how much would you recommend? Thanks!

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By: Frankie https://www.carolinescooking.com/japanese-milk-bread/#comment-79837 Mon, 30 Mar 2020 01:26:08 +0000 https://www.carolinescooking.com/?p=18498#comment-79837 I just made this bread and it is wonderful! I have never used yeast before and was a little anxious but this recipe was so easy to follow. I doubled the recipe and will be making it again tomorrow. Maybe I will try and sprinkle a little cinnamon before I “roll!” Get it?

Since this was such a success, I look forward to trying more of your recipes!

God Bless

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-79729 Wed, 25 Mar 2020 03:46:05 +0000 https://www.carolinescooking.com/?p=18498#comment-79729 In reply to Rob.

Only that I'd suggest probably not using the lid, if it has one, so you get the nice rounded shape etc, but otherwise I hope it worked out!

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By: Rob https://www.carolinescooking.com/japanese-milk-bread/#comment-79725 Tue, 24 Mar 2020 20:14:52 +0000 https://www.carolinescooking.com/?p=18498#comment-79725 5 stars
In reply to Angie.

Hi Caroline. My first run is rising in the oven with the light on now I’ll be using a pain de mie pan. Any cautions?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-79629 Fri, 20 Mar 2020 10:31:04 +0000 https://www.carolinescooking.com/?p=18498#comment-79629 In reply to Elizabeth.

Sorry for the delay in replying, internet problems! Basically you don't want it to have huge bubbles of air - if it roughly doubles that's fine, but if it's say 3 times as big as it was originally it's probably too much. Good luck, hope all works out!

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By: Elizabeth https://www.carolinescooking.com/japanese-milk-bread/#comment-79591 Thu, 19 Mar 2020 01:27:08 +0000 https://www.carolinescooking.com/?p=18498#comment-79591 In reply to Caroline's Cooking.

I’m going to make this tomorrow. What is over proofing? How can you tell when it’s perfectly proofed? I do t want to mess this up!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-78975 Sat, 29 Feb 2020 10:13:28 +0000 https://www.carolinescooking.com/?p=18498#comment-78975 In reply to Angie.

I haven't tried and as I think I replied to someone else, the challenge with regular whole wheat flour is it tends to be more coarse so I don't think the end loaf would have that lovely soft texture. However I have found whole wheat pastry flour a pretty good alternative in other recipes and can see it working here to still keep a good texture - you just may need a bit more/less flour as different flours react a bit differently.

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By: Angie https://www.carolinescooking.com/japanese-milk-bread/#comment-78927 Fri, 28 Feb 2020 17:52:55 +0000 https://www.carolinescooking.com/?p=18498#comment-78927 4 stars
Is it possible to replace the bread flour with whole wheat flour to make it more healthy ?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-78568 Wed, 12 Feb 2020 03:30:18 +0000 https://www.carolinescooking.com/?p=18498#comment-78568 In reply to Loretta.

This is very much a soft textured loaf, and I think regular whole wheat flour would be too dense a texture. However if you can find whole wheat pastry flour, it is much more fine and I think it should work fine - you may just need to adjust the exact amount as different flours react a little differently.

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By: Loretta https://www.carolinescooking.com/japanese-milk-bread/#comment-78563 Tue, 11 Feb 2020 23:44:56 +0000 https://www.carolinescooking.com/?p=18498#comment-78563 This sounds yummy! Can wheat flour be used instead of white?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-78238 Mon, 27 Jan 2020 01:00:53 +0000 https://www.carolinescooking.com/?p=18498#comment-78238 In reply to Zara.

So glad to hear it worked out well and you enjoyed! In general yes, it is best to let bread cool down completely before slicing - this is mainly because when it's still warm, the knife can pull a bit and cause dough-like clumps. 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. On being dense in the bottom, it could be that the bread needed slightly more space or time to rise on the second rise. 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. If it was dense-looking more into the middle (which may be more towards the bottom but more or less the middle of the loaf) then yes I imagine it may have needed slightly longer to bake.

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By: Zara https://www.carolinescooking.com/japanese-milk-bread/#comment-78236 Mon, 27 Jan 2020 00:51:22 +0000 https://www.carolinescooking.com/?p=18498#comment-78236 Hi Caroline, thanks so much for sharing a brilliant recipe with step by steps.
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. But I must admit I am pleasantly surprise with the outcome. 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.
The bread is soft, fluffy and crumbly...and we loved it.... This is now going to be my 'go-to' recipe and one I'd like to master...
I did, however, want to ask the bread looked a tiny bit dense at the bottom - not sure why? Could it be that it needed a few more minutes more in the oven? I also wanted to ask should the bread be left to cool down completely before slicing it?
Thanks again.... ❤️

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-78174 Fri, 24 Jan 2020 01:13:23 +0000 https://www.carolinescooking.com/?p=18498#comment-78174 In reply to Lisa.

Yes you can, the bread flour just gives a softer texture. Enjoy!

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By: Lisa https://www.carolinescooking.com/japanese-milk-bread/#comment-78172 Thu, 23 Jan 2020 21:41:07 +0000 https://www.carolinescooking.com/?p=18498#comment-78172 Thank you for this recipe. Can i replace bread flour with all purpose flour? Thanks

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-77883 Sat, 04 Jan 2020 02:23:52 +0000 https://www.carolinescooking.com/?p=18498#comment-77883 In reply to Christine.

So glad to hear you enjoyed - I agree it's such a lovely bread!

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By: Christine https://www.carolinescooking.com/japanese-milk-bread/#comment-77880 Sat, 04 Jan 2020 00:20:32 +0000 https://www.carolinescooking.com/?p=18498#comment-77880 5 stars
In reply to Rene.

This is perfect bread. 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.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-77001 Wed, 04 Dec 2019 01:23:44 +0000 https://www.carolinescooking.com/?p=18498#comment-77001 In reply to Vanessa.

So glad to hear you enjoyed! I agree it's such a wonderful bread.

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By: Vanessa https://www.carolinescooking.com/japanese-milk-bread/#comment-76965 Tue, 03 Dec 2019 07:33:29 +0000 https://www.carolinescooking.com/?p=18498#comment-76965 5 stars
This is my new favorite white bread receipe! Wow! Absolutely delicious!! 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. I will make another one tomorrow so I can hopefully last the week! But it's so tasty, I doubt it!
Thanks for a delicious go-to bread!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-76826 Wed, 27 Nov 2019 14:28:19 +0000 https://www.carolinescooking.com/?p=18498#comment-76826 In reply to Mel Bernard.

The typical 5-7 minutes, so you get the gluten stretching etc. Hope you enjoy!

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By: Mel Bernard https://www.carolinescooking.com/japanese-milk-bread/#comment-76820 Wed, 27 Nov 2019 05:05:08 +0000 https://www.carolinescooking.com/?p=18498#comment-76820 How long do I knead the bread with my mixer? Just enough for ingredients to be incorporated or the typical 5-7 minutes?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-76817 Wed, 27 Nov 2019 02:16:36 +0000 https://www.carolinescooking.com/?p=18498#comment-76817 In reply to Angel Robertson.

Great! They sound tasty!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-76816 Wed, 27 Nov 2019 02:16:20 +0000 https://www.carolinescooking.com/?p=18498#comment-76816 In reply to Angel Robertson.

So glad to hear, and the fillings sound tasty!

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By: Angel Robertson https://www.carolinescooking.com/japanese-milk-bread/#comment-76802 Tue, 26 Nov 2019 22:33:42 +0000 https://www.carolinescooking.com/?p=18498#comment-76802 5 stars
I loved the recipe and I made 10 rolls from it. Filled 5 with chocolate and the other 5 with turkey bacon and cheese. Turned out great. You could also make a curry but make sure it’s more paste like not runny. 😃

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By: Angel Robertson https://www.carolinescooking.com/japanese-milk-bread/#comment-76801 Tue, 26 Nov 2019 22:30:13 +0000 https://www.carolinescooking.com/?p=18498#comment-76801 In reply to Caroline's Cooking.

I loved the recipe and I made 10 rolls from it. Filled 5 with chocolate and the other 5 with turkey bacon and cheese. Turned out great. You could also make a curry but make sure it’s more paste like not runny. 😃

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-76707 Fri, 22 Nov 2019 03:01:15 +0000 https://www.carolinescooking.com/?p=18498#comment-76707 In reply to Laura.

So the nutrition values are calculated per serving, so it's assuming you get 16 servings, in this case. 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.

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By: Laura https://www.carolinescooking.com/japanese-milk-bread/#comment-76706 Fri, 22 Nov 2019 02:49:06 +0000 https://www.carolinescooking.com/?p=18498#comment-76706 Is the nutrition values based on per 100g or per serving? And if it’s per serving, how many grams per serving please? I’m looking for a bread that’s low salt to give my children so need to work out of it is! Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-76404 Fri, 15 Nov 2019 03:56:45 +0000 https://www.carolinescooking.com/?p=18498#comment-76404 In reply to Denise Henry.

So glad to hear you enjoyed this (and found it easy to follow). It really is a special bread, I agree!

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By: Denise Henry https://www.carolinescooking.com/japanese-milk-bread/#comment-76346 Wed, 13 Nov 2019 19:41:17 +0000 https://www.carolinescooking.com/?p=18498#comment-76346 5 stars
I made this bread yesterday for my daughter's birthday dinner. I have been baking bread off and on for years. My brother is a master baker(39 years of experience). I can't even come close to him. That being said neither he nor I have ever made milk bread. After trying your easy to follow directions the bread turned out wonderful. Everyone highly praised it. I know this recipe will go into my top 5 favorites. Thank you for taking the time to share it with all of us.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-75522 Sat, 05 Oct 2019 16:48:17 +0000 https://www.carolinescooking.com/?p=18498#comment-75522 In reply to Brianp.

Sounds wonderful in a wood fired oven, glad to hear you enjoyed!

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By: Brianp https://www.carolinescooking.com/japanese-milk-bread/#comment-75501 Fri, 04 Oct 2019 11:28:57 +0000 https://www.carolinescooking.com/?p=18498#comment-75501 5 stars
Great recipe, easy as to make, cooked in a wood fired oven, sensational!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-75487 Fri, 04 Oct 2019 00:34:47 +0000 https://www.carolinescooking.com/?p=18498#comment-75487 In reply to Chen.

No I haven't tried it. With any filling, you run the risk of it soaking in to the dough and weighing it down, so you just need to take care it doesn't make the dough underneath go soggy and maybe not cook. So if you try it, don't over-fill or have a filling that's too liquid. Would be interested to hear how it goes!

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By: Chen https://www.carolinescooking.com/japanese-milk-bread/#comment-75474 Thu, 03 Oct 2019 06:14:39 +0000 https://www.carolinescooking.com/?p=18498#comment-75474 Have you used the dough to make buns with fillings? Will the buns turn out soft and fluff?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-74128 Fri, 23 Aug 2019 18:56:43 +0000 https://www.carolinescooking.com/?p=18498#comment-74128 In reply to Per.

So glad you enjoyed! I haven't tried adding more, but in theory a little more shouldn't make too much of a difference, especially since it is already a soft loaf. I have seen recipes with a little more sugar in there as well. However if you add too much it may impact the structure - to help avoid too many issues, you may need a bit more flour to balance it out and just watch it as it rises so it doesn't over-prove.

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By: Per https://www.carolinescooking.com/japanese-milk-bread/#comment-74125 Fri, 23 Aug 2019 13:59:03 +0000 https://www.carolinescooking.com/?p=18498#comment-74125 5 stars
This was great! Very easy to make. Can I add more sugar if I want it to be sweeter? or will that affect the structure of the bread? Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-73926 Tue, 13 Aug 2019 12:46:53 +0000 https://www.carolinescooking.com/?p=18498#comment-73926 In reply to Lisa | Garlic & Zest.

Thank you, it really is so incredibly light and soft. Worth trying for sure!

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By: Lisa | Garlic & Zest https://www.carolinescooking.com/japanese-milk-bread/#comment-73899 Mon, 12 Aug 2019 19:04:12 +0000 https://www.carolinescooking.com/?p=18498#comment-73899 5 stars
I've heard you describing this bread for a while now and I'm so excited to see it! It looks soft and pillowy. I can't wait to give this one a try, Caroline!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-73886 Sun, 11 Aug 2019 19:06:17 +0000 https://www.carolinescooking.com/?p=18498#comment-73886 In reply to Rene.

Typically I would make this with whole milk (cow's milk). I haven't made this with dairy free milk and can't say for sure how it would work since it may react differently with the other ingredients - eg you may need a little more or less since the flour may not absorb it in the same way.

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By: Rene https://www.carolinescooking.com/japanese-milk-bread/#comment-73880 Sun, 11 Aug 2019 13:26:00 +0000 https://www.carolinescooking.com/?p=18498#comment-73880 What type of milk do you recommend. Is dairy free an option?

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-73718 Fri, 09 Aug 2019 16:57:51 +0000 https://www.carolinescooking.com/?p=18498#comment-73718 In reply to Sharon.

Thanks, it really is so light, and I can see it having so many uses.

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By: Sharon https://www.carolinescooking.com/japanese-milk-bread/#comment-73625 Tue, 06 Aug 2019 01:35:47 +0000 https://www.carolinescooking.com/?p=18498#comment-73625 5 stars
This Japanese milk bread looks so light and fluffy. This bread would be perfect for Sunday dinner.

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-73622 Tue, 06 Aug 2019 01:21:02 +0000 https://www.carolinescooking.com/?p=18498#comment-73622 In reply to Krissy Allori.

Thank you, hope you enjoy as much as we did!

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By: Caroline's Cooking https://www.carolinescooking.com/japanese-milk-bread/#comment-73621 Tue, 06 Aug 2019 01:20:38 +0000 https://www.carolinescooking.com/?p=18498#comment-73621 In reply to Shashi at SavorySpin.

Thanks - I think both kinds definitely have their place, but we instantly loved this light, fluffy loaf.

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By: Krissy Allori https://www.carolinescooking.com/japanese-milk-bread/#comment-73618 Tue, 06 Aug 2019 01:12:37 +0000 https://www.carolinescooking.com/?p=18498#comment-73618 5 stars
Oh my gosh! This looks amazing. I can't wait to try it.

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By: Shashi at SavorySpin https://www.carolinescooking.com/japanese-milk-bread/#comment-73617 Tue, 06 Aug 2019 00:58:37 +0000 https://www.carolinescooking.com/?p=18498#comment-73617 5 stars
Wow - that's such a delightfully fluffy loaf - I used to think I preferred artisan loaves too, but after looking at this - it's hard for me to choose!

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