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

  • bread flour
  • milk
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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