This Sourdough Japanese Milk Bread is known for its soft, fluffy texture and slightly sweet flavor. Made with a sourdough starter, this bread offers a unique twist on the traditional Japanese milk bread, making it perfect for sandwiches or toast.
The recipe involves a few steps, including creating a tangzhong, which helps retain moisture and gives the bread its signature softness. With some patience, you can achieve a delightful loaf that is sure to impress.
Overview of Sourdough Japanese Milk Bread
Sourdough Japanese Milk Bread is a delightful fusion of traditional Japanese techniques and the tangy flavor of sourdough. This bread is celebrated for its incredibly soft and fluffy texture, making it a favorite for breakfast or as a base for sandwiches.
The unique preparation method involves creating a tangzhong, a cooked mixture of flour and liquid that enhances moisture retention in the bread. This step is key to achieving that signature softness that makes this loaf stand out.
Visual Appeal
Upon baking, the loaf emerges with a stunning golden-brown crust that invites you to take a closer look. The contrast between the crust and the soft, airy interior is visually striking.
Slicing into the loaf reveals its pillowy texture, showcasing the delicate crumb structure that is characteristic of this bread. Arranging the slices on a wooden cutting board not only enhances the presentation but also adds a rustic charm to the experience.
Perfect Pairings
This bread is incredibly versatile and pairs beautifully with a variety of toppings. A small bowl of butter sits invitingly next to the loaf, ready to be spread onto warm slices.
For those who enjoy a touch of sweetness, a jar of jam complements the bread perfectly, enhancing its slightly sweet flavor. Whether enjoyed plain, with butter, or topped with jam, each bite is a treat.
Making the Bread
Creating Sourdough Japanese Milk Bread requires some patience, but the process is rewarding. The initial steps involve preparing the tangzhong, which is crucial for the bread’s texture.
Once the tangzhong is ready, the dough comes together with the addition of other ingredients, including flour, sugar, and sourdough starter. Kneading the dough is essential to develop its elasticity, ensuring that it rises beautifully.
Rising and Baking
The first rise allows the dough to double in size, creating the airy structure that defines this bread. After shaping the dough into logs, a second rise in the loaf pan ensures it reaches the perfect height before baking.
When baked, the aroma fills the kitchen, and the sight of the golden crust is enough to make anyone eager to slice into the loaf. Allowing it to cool slightly before slicing helps maintain its fluffy texture.
Nutrition and Serving Suggestions
Each slice of this bread contains approximately 150 calories, making it a satisfying option for any meal. With 5 grams of fat and 4 grams of protein, it provides a balanced choice for those looking to enjoy a wholesome treat.
Whether served for breakfast, as part of a lunch sandwich, or enjoyed as a snack, Sourdough Japanese Milk Bread is a delightful addition to any table. Its soft texture and subtle sweetness make it a beloved choice for many.
Fluffy Sourdough Japanese Milk Bread
This recipe yields a beautifully soft and slightly sweet sourdough bread that is perfect for breakfast or as a base for sandwiches. The process takes about 4 hours, including proofing time, and makes one loaf.
Ingredients
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) water
- 1/4 cup (30g) bread flour (for tangzhong)
- 1/2 cup (120ml) water (for dough)
- 1 cup (120g) bread flour
- 2 cups (240g) bread flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1/4 cup (60g) unsalted butter, softened
- 1/2 cup (120g) active sourdough starter
Instructions
- Make the Tangzhong: In a small saucepan, combine 1/4 cup of bread flour, 1/2 cup of milk, and 1/4 cup of water. Cook over medium heat, stirring constantly until it thickens. Remove from heat and let it cool.
- Mix the Dough: In a large bowl, combine the cooled tangzhong, 1/2 cup of water, 1 cup of bread flour, 2 cups of bread flour, sugar, salt, butter, and sourdough starter. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise until doubled in size (about 2 hours).
- Shape the Loaf: Punch down the dough and turn it out onto a floured surface. Divide it into three equal pieces, shape each piece into a ball, and then roll them into logs. Place the logs in a greased loaf pan.
- Second Rise: Cover the loaf pan with a damp cloth and let it rise for another hour until it has risen above the edge of the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes until golden brown. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Servings: 1 loaf
- Calories: 150kcal per slice
- Fat: 5g
- Protein: 4g
- Carbohydrates: 22g