Japanese milk bread from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 94) by America's Test Kitchen Editors

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Notes about this recipe

  • cynthia_lx08f9 on February 17, 2026

    I love any bread that uses the tangzong method.

  • Kinhawaii on August 28, 2020

    We really liked this bread- soft & tender. But like cellenly, I have never made this type of bread before & got a really sticky ball of dough. I tried to add a minimum of flour but it still stuck so much to my hands that I ended up dumping it into the bowl for the first rise. When rolling it out I used a minimum amount of flour but it was also easier to handle by then.

  • cellenly on March 26, 2020

    First time making Japanese milk bread or any bread with the tangzhong technique. My paste cooked in 35-seconds in microwave. The butter took longer to incorporate even though softened. The second kneading was hard to tell at what point to stop since it's such a wet dough. I never got "smooth and elastic and clearing sides of bowl but sticking to the bottom"; all I got was sticky high hydration dough. There was one point where it got close, but then I kept on kneading, then I was scared that I overdeveloped the gluten. I never got a smooth ball, but a sticky ball. I literally dumped the sticky ball into bowl and didn't even bother shaping it. I let it rise for 1.5 hrs first rise and 1 hr second rise due to potential overdevelopment of gluten even though it had risen above the pan line. I was not gentle with the rolling out in strips. Yet despite all that, everyone loved it. They asked for it the next day.

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