Japanese milk bread from Big Book of Bread: 125 Recipes for Every Baker (page 165) by King Arthur Baking Company

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • Serves : 1 loaf

  • EYB Comments

    Errata: The volume amount for the instant yeast is incorrect; it should be 2 1/2 teaspoons. The yeast weight is correct.

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

  • Eat Your Books

    Errata: The volume amount for the instant yeast is incorrect; it should be 2 1/2 teaspoons. The yeast weight is correct.

  • Likethetea on March 28, 2026

    Mine doesn’t rise as much as the book Suggests, but the recipe is easy to follow and tastes great

  • hibeez on March 03, 2026

    the dough came together easily, and I did not mix for full 15 minutes. Second rise took longer than I anticipated and so the rise was not quite perfect. Used convection for the first 15 minutes and baked for 40 minutes; the bread was 206 degrees, a bit overdone. The edges burnt when toasted (still delicious) but made excellent ham, egg and cheese sandwiches as well as grilled cheese. It was less pillowy than I expected; I should continue to practice Japanese milk breads until I get the texture right.

  • Rachel_ on February 16, 2026

    Need to work on handling how cold my kitchen is in the winter and the impact on rising. But very tasty!

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