Japanese milk bread – fluffy, soft and long-lasting
If you’re looking for an incredibly soft and durable white bread, you’ll love this Japanese milk bread. Thanks to the Yudane method, it stays particularly moist and is perfect for sandwiches, French toast or burger buns. The special pre-ferment technique ensures that the crumb is wonderfully fluffy, while the crust retains a slight crispiness.
The secret lies in the pre-ferment: pouring boiling water over the flour causes the starch to gel, giving the bread its special texture and shelf life. And the best part? It’s really easy to make!
Ingredients for this recipe
Before you begin, here are the ingredients you will need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
pre-ferment
- Wheat flour – for a fine, airy crumb
- Boiling water – helps activate the starch
main dough
- Pre-ferment – ensures extra softness and a longer shelf life
- Wheat flour – for a stable yet light texture
- Yeast – for beautifully light dough
- Butter – makes the dough smooth
- Egg yolk – for a golden, shiny crust
Preparation
Prepare the
pre-dough Mix the flour with boiling water until a sticky mass forms. Cover and leave to cool completely.
Tip: The pre-ferment can also be left to rest overnight in the refrigerator – this improves the dough structure even further.
Make the main dough
Mix the pre-dough with water, yeast, salt, sugar and butter. Gradually add the flour and knead into a smooth dough.
Tip: The dough will be a little sticky at first. It is easier to work with if your hands are slightly moistened.
Knead the dough and leave to
rest Place the dough on the work surface and knead vigorously for about five minutes. Cover and leave to rise for 1.5 hours. Then fold once and leave to rest for another 1.5 hours.
Tip: If the dough rises quickly, you can proceed to the next step. If it takes longer, it should be left to rest for longer.
Shape the bread and place in the
tin. Divide the dough into two equal pieces. Flatten the pieces, fold the sides in slightly, roll up and place in a greased loaf tin. Leave to rest for another 1.5 to 2 hours.
Tip: To give the bread a particularly attractive shape, line the loaf tin with baking paper.
Baking Preheat
the oven to 160 °C fan oven. Brush the bread with egg yolk and bake for about 35 minutes. Then leave to cool on a wire rack.
Tip: If you want an extra crispy crust, you can increase the temperature slightly for the last five minutes.
Variations & serving suggestions
- With milk instead of water: For an even softer crumb, some of the water can be replaced with milk.
- Sweet version: Add a little more sugar and enjoy the bread with honey or jam.
- Enjoy heartily: perfect as a base for sandwiches, toast or as an accompaniment to soups.
- French toast & burger buns: Ideal for sweet breakfast dishes or as light and fluffy burger buns.
Frequently asked questions
Can I freeze the bread?
Yes! It is best to slice it and freeze it in portions. To defrost, simply toast or briefly warm it in the oven.
Why is my dough sticky?
The dough is very moist due to the pre-ferment, which is normal. If it is too difficult to work with, simply work with slightly damp hands.
How long does the bread stay fresh?
The Yudane method keeps it soft for longer; stored in a bread bin, it will keep for 3–4 days.
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Recipe Card
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Japanisches Weissbrot
Equipment
Ingredients
- 30 g Weizenmehl Type 405
- 30 g kochendes Wasser
- Vorteig
- 190 g Weizenmehl Type 405
- 3 g Trockenhefe oder 9 g frische Hefe
- 4 g Salz
- 10 g Zucker
- 20 g Butter zimmertemperatur
- 115 ml Wasser
Instructions
- Mehl mit kochendem Wasser verrühren, abdecken und vollständig abkühlen lassen.
- In einer großen Schüssel den Vorteig mit Wasser, Hefe, Salz, Zucker und Butter vermischen. Das Mehl hinzufügen und zu einem Teig verarbeiten.
- Den Teig auf die Arbeitsfläche geben und 5 Minuten durchkneten. Er ist klebrig, aber mit nassen Händen geht das Kneten leichter.
- Abdecken und 1,5 Stunden gehen lassen. Danach einmal falten und erneut 1,5 Stunden gehen lassen.
- Den Teig in 2 gleichgroße Stücke teilen. Die Stücke flach drücken, die Seiten einschlagen, aufrollen und in eine 24 cm lange Kastenform legen.
- Noch einmal 1,5 bis 2 Stunden gehen lassen. Das Brot mit Eigelb bestreichen.
- Bei 160 °C Umluft im vorgeheizten Backofen 35 Minuten backen. Anschließend auskühlen lassen und genießen!
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