Hokkaido Milk Bread, also known as Japanese Milk Bread, is famous for its incredibly soft, fluffy, and slightly sweet texture. This bread stays moist for days thanks to the milk, cream, eggs, and butter. It is perfect for breakfast, sandwiches, toast, or simply enjoyed plain. This recipe is written in a very detailed, website-ready format with tips, pro tips, and troubleshooting for best results.
Ingredients
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2 large eggs (room temperature)
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46 tablespoons bread flour (about 360 g)
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2 tablespoons caster sugar
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1 tablespoon instant yeast
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1 teaspoon salt
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2 tablespoons butter (softened)
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¼ cup heavy cream
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¼ cup full-fat milk
Preparation Notes
All ingredients should be at room temperature before mixing. Bread flour is important for structure and softness. Do not substitute with cake flour. Use instant yeast for best results. Proper kneading and proofing are the keys to fluffy milk bread.
Instructions
In a large mixing bowl, add bread flour, sugar, yeast, and salt. Mix well to distribute evenly.
Add eggs, milk, and heavy cream to the dry ingredients. Mix until a rough dough forms. The dough will be slightly sticky at first.
Transfer the dough to a clean surface and knead for about 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for 6–8 minutes.
Add softened butter and continue kneading for another 5–7 minutes until the butter is fully incorporated and the dough becomes soft, stretchy, and slightly glossy. Perform the windowpane test; the dough should stretch thin without tearing.
Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for 60–90 minutes, or until doubled in size.
Punch down the dough gently to release air. Divide it into equal portions depending on your loaf pan size. Shape each portion into a smooth ball or roll, then place into a greased loaf pan.
Cover and let the dough proof again for 30–45 minutes, until it rises close to the top of the pan.
Preheat the oven to 170°C (340°F).
Bake for 25–30 minutes until the top is golden brown. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Remove from the oven and brush the top with melted butter for extra softness and shine. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Serving Suggestions
Serve warm with butter, jam, or honey. This bread is perfect for sandwiches, French toast, or simple milk toast. It also works well for sweet fillings and light spreads.
Storage Instructions
Store at room temperature in an airtight bag or container for up to 3 days. Refrigeration is not recommended as it dries out the bread. Freeze sliced bread for up to 1 month and thaw at room temperature before use.
Pro Tips for Ultra-Soft Milk Bread
Use bread flour only. The higher protein content gives structure while staying fluffy.
Knead well. Proper gluten development is essential for the signature soft texture.
Do not add extra flour too quickly. Slightly sticky dough creates softer bread.
Use full-fat milk and cream for maximum softness and richness.
Brush the bread with butter immediately after baking to lock in moisture.
Common Problems and Solutions
If the bread is dense, the dough was under-kneaded or not proofed long enough.
If the bread collapses after baking, it may have been over-proofed.
If the bread is dry, it was likely overbaked or lacked enough fat.
If the dough doesn’t rise, check that the yeast is fresh and the environment is warm enough.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of bread flour?
Bread flour is recommended. All-purpose flour can be used, but the bread will be less fluffy.
Can I reduce the sugar?
Yes, but sugar helps yeast activity and softness. Reducing too much may affect texture.
Can I make this bread without heavy cream?
Yes. Replace heavy cream with the same amount of milk, but the bread will be slightly less rich.
Can I use active dry yeast instead of instant yeast?
Yes. Activate it in warm milk with sugar before mixing.
Is this bread suitable for sandwiches?
Yes. It is soft yet strong enough for sandwiches and toast.
