How To Make Japanese Bread

January 08, 2010

As we've mentioned before in other articles, Japanese baking is quite different to British baking! The Japanese bake with a wide variety of ingredients that might be strange to us, but although the process might seem unusual, the finished product is well worth it! 

Japanese baking is quite artful and might take longer than a counterpart British recipe, but it results in highly interesting textures and flavours!

This type of bread is a Japanese milk loaf and it has a soft, cloudy, billowy texture and a sweet, delicate flavour. 

You Will Need

  • 550g Strong White Bread Flour + 50g Extra
  • 85g Caster Sugar
  • 1 Tsp Salt
  • 1 Tbsp Full-Fat Milk Powder
  • 1 Sachet Dried Yeast
  • 2 Beaten Eggs
  • 60g Double Cream
  • 55g Whole Milk
  • 250ml Water
  • 50g Melted Butter


  • The first thing to do is to prepare tangzhong, This is a thickened flour and water mixture. Mix together the 50g bread flour and 250ml of water in a saucepan. Heat gently and stir constantly until the mix thickens up and starts to form lines. Place into a bowl and cover with cling film, leave to cool.
  • Place all the wet ingredients apart from the butter into a mixer, then add all of the dry ingredients. When you can tell all the ingredients are combined well, pour in the melted butter, then use a dough hook to knead for about 10 minutes.
  • Allow the dough to rise in a covered bowl for about 40 minutes until it has doubled in size. 
  • When risen, pour the dough on to a counter and split into 4 portions. Place into 2 loaf tins then allow to rise again for a further 45 minutes.
  • Glaze the tops of the loaves with beaten egg. 
  • Bake at 180C for about 35 minutes until gently golden on top. Allow to cool on a wire rack when done.


Also in Recipes

10 Best Japanese Recipes For The Western Palate
10 Best Japanese Recipes For The Western Palate

April 23, 2018 0 Comments

Japan is a wonderland of food. It is best if you can travel there to try all the good food of course, but without travelling...

View full article →

Chef's recipe: Steamed chicken dumplings with ponzu
Chef's recipe: Steamed chicken dumplings with ponzu

April 16, 2018 0 Comments

This recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen...

View full article →

How to make Soba-meshi
How to make Soba-meshi

March 12, 2018 0 Comments

Soba-meshi is a fried rice with yakisoba! It is often eaten in Kobe.(Kansai region) Recipe for 2 What you need : Yakisoba noodle (and sauce in the sachet) Cooked rice (180g)...

View full article →