Thursday, 3 May 2018

Hand-kneaded Japanese Milk Bread 手揉日式牛奶面包

I have tried different Japanese milk bread recipe. The interesting factor that attracted my attention was the hand-kneading pattern of this recipe. The recipe really gave a nice and springy texture bread 😀

Yield: 3 loaves of bread in a 26x10x7.5cm narrow base pan
Raw dough weight: 446g


240 (300)g Japanese bread flour
25 (25)g fine sugar
3 (3)g fine salt
2 (4)g instant dry yeast

80 (220)g fresh milk*
75 (0)g water
30 (0)g natural yeast, 100% hydration

20 (30)g unsalted butter

Original recipe quantity in green.
* Original recipe uses low-fat milk


1. Mix fresh milk, water and natural yeast together. In a mixing bowl, mix Japanese bread flour, fine sugar, fine salt and instant dry yeast together. Dig a well in the dry ingredients, and pour in the milk mixture.

Stir the ingredients in one direction till they formed into a lump that pulls away from the wall of the mixing bowl.

Knead the dough till smooth.

2. Spread out the dough and add 20g of unsalted butter to it. Take a 5-minute break to let the butter softened.

Combine the softened butter to the dough

and knead into a smooth dough.

3. Place the dough into a mixing bowl, spray some water over,

cover and let it proof for about 1 hour or till it double in volume.

4. Turn out the dough to a floued work top, flatten the dough, and divide into 3 portions. Shape the doughs into balls, cover and let them rest for about 15 minutes.

5. Take a dough and roll it into about 1 cm thick.

Fold the two longer sides to the centre.

Roll up the dough, starting from the shorter end, and pinch at the end to seal.

Place the rolled dough into a 26x10x7.5cm loaf pan, pre-coated with butter. Spray some water

cover with a tea towel, and let it proof for about 40~50 min,

or till the dough reaches the rim of the loaf pan.

6. Start to pre-heat the oven to 180°C, and dust some bread flour over the dough

7. Bake at lower rack of the oven at 180°C for 10 minutes, reduce the temperature to 170°C and bake for 25 minutes.

End of baking.

8. Invert out the bread immediately after leaving the oven.

Let the bread cool down completely before cutting. Enjoy 😋


  1. Replies
    1. Hi Malgorzata, thank you for your nice comment 😊

  2. Thank you for sharing. I have tried a number of recipes from your site. They always come out beautifully.

  3. Hi Goh NgaiLeng, can use bread machine to do the dough mixing then hand knead to shape?

    1. Hi Marie, yes, you can use a bread maker to help you knead the dough :)

  4. Very springy, soft bread !
    Thumb up for you !

    1. Hi Aunty Young, 久仰大名, thank you for your nice comment and visiting my blog 😊


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