TOKYO | WASHOKU @ LIVING renewal in progress !!!

easy bread…Milk Bread | 簡単な牛乳パン

This is a nice ‘soft dough milk bread’ which is nice to have in your bread making recipe files. The dough is the all time favorite, a soft white bread which essentially can be made into a loaf or shaped into these little table buns which you can break it with your finger at your dinner table. It’s simple to make and the best think with home made breads are….guaranteed no added preservatives.

The dough can be applied to making a cinnamon type of roll.
Since I had some sweet coffee essence in the fridge, I stretched the dough into a rectangle and used the sweet coffee essence and roasted walnuts, rolled into a bread roll (as below).

My starbucks copycat scones with raisins soaked in deep rum.

These are my french baguette doughs made into a epi (cheese and bacon) & black sesame batards.


Milk Bread Recipe –

  • Bread Flour (100%) 250g
  • Sugar (6%) 15g
  • Salt (1.6%) 4g
  • Dry Yeast (1%) 2.45g
  • Milk (62%) 155g
  • Butter (3.2%) 8g
  • (Optional) Natural Yeast/Hoshino (10%) 25g


  1. <MIX> Mix the bread flour, salt, sugar. If you are using dry yeast, not requiring pre-fermentation, add the dry yeast at this point. If you are using fresh yeast, dissolve the fresh yeast into the water before use. (Note : Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.)
  2. Combine the milk (natural yeast/hoshino) and pour into the flour and mix for 5 minutes.
  3. Once the dough surface becomes relatively smooth, add the (soft) butter and mix for an additional 5 minutes.
  4. <REST TIME/FLOOR TIME> Cover the dough with plastic to prevent it from drying and let it rest for 60 minutes in room temperature and punch the dough.
  5. <OVERNIGHT PROOF> (LOW TEMPERATURE FERMENTATION) Leave the dough in a plastic container at 4~6C for approx. 10〜24 hours.
  6. <RESTORING IT TO ROOM TEMPERATURE> Leave the dough to restore back to room temperature.
  7. <SHAPING>
  • Flour the bread-board, removing the dough from the container using a dredge or cutting card, making sure your are not damaging the dough.
  • (Try to) Divide the dough into 6 pieces.
  • <BENCH TIME> Let the dough rest for approx. 10~20minutes. Prevent from the surface to dry.
  • <SHAPING>Shape the dough into a round bun.
  1. <FINAL PROOF > Place the dough at 29~30C/60min.
  2. <BAKING>If you have a gas oven like I have, preset the oven to 250C inserting steam (hot water of 50cc) onto a plate of hot rock (like a steam sauna set up), bake at 200C/15minutes and an additional 180C/15minutes.

*<OVERNIGHT PROOF> (LOW TEMPERATURE FERMENTATION) can be eliminated according to your time avail. Making sure that the dough has well risen before moving from first proof to the second proof.
Milk Bread Recipe – 一斤分

  • 強力粉・・(100%)・・・・250g
  • 砂糖・・・・・・(6%)・・15g
  • 塩・・・・・・・(1.6%)・・4g
  • ドライイースト・・(1%)・・・・2.45g
  • ミルク・・・・・・(62%)・・・・155g
  • バター・・・・・・(3.2%)・・・・8g
  • (オプション) ホシノ天然酵母・・・・・・(10%)・・・・25g


  1. 【ミキシング】容器に粉類、塩、砂糖、ドライイーストを入れ、よく混ぜ合わせる。ドライイーストを使用する場合はここで加える。生イーストを使用する場合は水に溶かして使う。牛乳、ホシノを混ぜ合わせ全体にゆっくりと回し入れ、5分ほどミキシングする。
  2. 【ミキシング】生地の表面にツヤが出て来たら、こしをなくしたバターを入れ、 5分ほどミキシングする。
  3. 【常温発酵】1時間ばかり常温で発酵させる。一度、パンチをしてから冷蔵発酵する。
  4. 【冷蔵庫で一晩寝かせる】【ポワンタージュバック(低温長時間発酵)】
  5. 【冷蔵庫で一晩寝かせる後】生地を常温に戻す。
  6. 【分割】6つに切り分けます。
  7. 【ベンチタイム】
  8. 【成形】
  9. 【二次発酵】
  10. 【焼成】家庭用ガスオーブン(私)の場合は250℃に温めておき、50ccのお湯を石プレートに振りかけ、200℃で15分焼き、180℃で更に15分焼きます。※オーブンや生地の大きさによって焼き温度と時間は異なるため、焼き上がりはオーブン内をこまめにのぞき、目で見て確認する。


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