Kindred Inspired Japanese Milk Bread
Cuisine: American
Author: Cookie Madness
Prep time: 120 mins
Cook time: 35 mins
Total time: 2 hours 35 mins
Japanese Milk Bread is a fluffy, soft, brioche like bread. It's great straight out of the oven with a little butter, or toasted with garlic butter or cinnamon sugar.
  • 2 ½ cups (12 1/2 oz) plus 2 tablespoons and 2 teaspoons of bread flour (.75 oz)
  • ½ cup water
  • ½ cup heavy cream
  • 2 tablespoons plus 2 teaspoons honey
  • 1 ½ tablespoons nonfat dry milk powder
  • 1 ½ teaspoons salt (Morton kosher)
  • 1 envelope Platinum yeast, fast rising
  • 1 large egg, room temperature
  • 2 tablespoons softened unsalted butter, cut into 4 pieces, at room temperature
  • Eggwash (a little beaten egg mixed with a little water)
  1. Combine the 2 tablespoons and 2 teaspoons of flour and the 1/2 cup water in a small saucepan. Cook over medium heat, whisking constantly, until a thick paste forms. Add cream and honey and cook, whisking to blend, until honey dissolves. This should only take a few minutes.
  2. Scrape mixture into a stand mixer bowl and add the milk powder, salt, 2 ½ cups of flour and Platinum yeast. Stir with the paddle attachment or by hand until things start to look pretty well blended, then beat in the egg.
  3. Attach the dough hook and let the machine knead the mixture until smooth. When dough starts to look smooth, add pieces of butter (mixer still going) and continue kneading for another 5 minutes or until dough is smooth and elastic. It is a soft dough and just slightly sticky. You should be able to move it around with a scraper.
  4. Rub a large bowl with butter or grease with oil or spray with cooking spray, then scrape the elastic dough into the bowl. Cover with plastic wrap and let rise in a warm place for about 45 minutes.
  5. Meanwhile, grease and flour a 9x5 inch loaf pan. If you want, you can grease, then line with a strip of parchment, then grease and flour again.
  6. Turn out dough onto a floured surface (I just punched it down in the bowl) and divide into 2 pieces. (I just grabbed half). Shape into two cylinders about the length of the loaf pan, then set them side-by-side to create 2 rows down length of the pan.
  7. Cover loosely with a greased piece of plastic wrap and let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 45 minutes.
  8. Preheat oven to 375° F. Beat remaining egg with 1 teaspoon water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt (I did not do this), if desired.
  9. Bake the bread (you can rotate the loaf pan halfway through if you need to) until bread is deep golden brown and baked through, about 35 minutes.
Recipe by Cookie Madness at