Japanese Milk Bread (Ultra-Fluffy Pullman Loaf)

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Japanese Milk Bread (Ultra-Fluffy Pullman Loaf)

Soft • Tall • Feathery • Slightly Sweet

This bread uses the Tangzhong (water roux) method, which gelatinizes part of the flour before mixing. That lets the dough hold more moisture, giving you that insane rise and pillowy texture you see in the photo.

 Description

Japanese Milk Bread is a tender, lightly sweet yeast bread with a fine, shreddable crumb. It stays soft for days, slices cleanly, and is perfect for sandwiches, toast, or eating plain. The tangzhong method makes it exceptionally fluffy and prevents dryness.

Servings

  • 1 large loaf (about 12–14 slices)

Ingredients

Tangzhong (Water Roux)

  • 3 tbsp bread flour (25 g)

  • ½ cup whole milk (120 ml)

Dough

  • 2½ cups bread flour (300 g)

  • ¼ cup sugar (50 g)

  • 1 tsp salt

  • 2¼ tsp instant yeast (1 packet)

  • ½ cup warm milk (120 ml)

  • 1 large egg (room temperature)

  • ¼ cup unsalted butter, softened (56 g)

Optional Topping

  • Milk or egg wash for brushing

 Instructions

1. Make the Tangzhong

  1. Whisk flour and milk in a saucepan.

  2. Cook over medium-low heat, stirring constantly.

  3. When it thickens into a paste (≈150°F / 65°C), remove from heat.

  4. Cool to room temperature.

2. Mix the Dough

  1. In a bowl, combine flour, sugar, salt, and yeast.

  2. Add warm milk, egg, and tangzhong.

  3. Mix until a shaggy dough forms.

  4. Knead 5–7 minutes, then add butter gradually.

  5. Knead until smooth, elastic, and slightly tacky (windowpane test passes).

3. First Rise

  • Place dough in a greased bowl.

  • Cover and let rise 1–1½ hours, until doubled.

4. Shape

  1. Punch down dough.

  2. Divide into 3 equal pieces.

  3. Roll each into a rectangle, fold, and roll into logs.

  4. Place side-by-side in a greased loaf pan.

5. Second Rise

  • Cover and let rise 45–60 minutes

  • Dough should crest just above the pan rim.

6. Bake

  • Bake at 350°F (175°C) for 30–35 minutes

  • Tent loosely with foil if browning too fast.

  • Internal temp: 190°F (88°C)

. Finish

  • Brush hot loaf with milk or butter.

  • Cool completely before slicing (hardest part).

 Pro Tips

  • Use bread flour — it’s essential for that stretchy crumb

  • Dough should be soft, not dry

  • If sticky, oil your hands instead of adding flour

  • For extra height, use a Pullman pan

  • Best kneaded with a stand mixer, but hand-kneading works

 Benefits

  • Stays soft 3–4 days

  • Less crumbly than regular bread

  • Easier to digest due to gelatinized starch

  • Excellent for kids & sandwiches

  • Freezes beautifully

Uses

  • Toast with butter & honey

  • Sandwich bread

  • French toast

  • Bread pudding

  • Milk bread rolls

Nutritional Info (Per Slice, approx.)

  • Calories: 170

  • Carbs: 28 g

  • Protein: 5 g

  • Fat: 4 g

  • Sugar: 6 g
    (Varies by slice thickness)

Q & A

Q: Why is my bread not as fluffy?
A: Under-kneading, weak flour, or under-proofing are the usual causes.

Q: Can I use all-purpose flour?
A: Yes, but it won’t rise as high or be as chewy.

Q: Can I make it without egg?
A: Yes — replace egg with ¼ cup milk.

Q: Why tangzhong instead of regular dough?
A: It traps moisture and allows more rise without collapsing.

Q: Can I make rolls instead of a loaf?
A: Absolutely — bake rolls at 350°F for 18–22 minutes.

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