Craving soft, pillowy bread like the ones trending in Asian countries? This easy Bread Machine Japanese Milk Bread Recipe — also known as Hokkaido milk bread — uses a bread machine to recreate that signature fluffy texture of Japanese bread, perfect for toast, sandwiches, or enjoying on its own.

A must-try if you love making your own bread at home.

whole loaf of japanese milk bread made in bread machine placed on a wooden board

Bread Machine Japanese Milk Bread

Ever since I shared the Japanese milk bread, it’s been a reader favorite — that soft, dreamy texture is irresistible.

These days, I’m hooked on my bread machine. It’s like having a kitchen helper that makes life easier—it takes the guesswork out of bread recipes and makes consistent loaves of bread every single time.

The best part? This no-fuss, egg-free bread machine recipe is kid- and family-approved—soft, comforting, and always on repeat in our home.

Ingredients

Tangzhong:

14 gms Bread Flour
43 gms Milk
43 gms Water

Actual Bread

50 gms Milk
75 gms Cream
3 tbsp (46 gms) Yogurt
1 tsp salt
40 gms sugar
18 gms milk powder
480 gms Flour
56 gms Unsalted Butter
1.5 tsp Instant Yeast

Ingredient Notes

Tangzhong (Roux):
This simple cooked paste made with bread flour, milk, and water helps lock in moisture, giving the bread its signature soft, fluffy texture. Don’t skip this step — it’s the secret to that cloud-like crumb.

Yogurt:
Helps with moisture and gives a gentle tang. Use plain, unsweetened yogurt. This also acts as an egg substitute in this recipe. You can replace the yogurt with 1 egg instead.

Milk Powder:
Also known as dry milk powder or skimmed milk powder, it boosts the milky flavor and improves the softness of the bread. It also helps achieve a lovely golden crust during baking. If unavailable, you can skip it, but it does enhance both taste and texture.

Flour:
Use bread flour for best results — the higher protein helps create that perfect chewy-yet-soft texture. You can use all-purpose flour, but the final texture may be slightly less structured. If using all-purpose flour, adding 1 tsp of vital wheat gluten can help improve the dough structure.

Instant Yeast:
No need to activate separately — just add it directly to the dry ingredients. Make sure it’s fresh for the best rise. You can also use bread machine yeast, which is essentially the same and works perfectly for this recipe.

Step-by-Step Recipe Instructions

1. Make the Tangzhong (Roux)

cooking flour, milk and water to form a roux

In a small saucepan, whisk flour, milk, and water listed under the Tangzhong section of the ingredients until smooth (image 1).

Cook over medium-low heat, stirring constantly, until it thickens into a paste (like custard), about 3-4 minutes (image 2).

If you'd like to read the reason behind why this step is needed check out our Hokkaido Milk Bread recipe.

adding rest of the ingredients to the prepared roux

Once done, remove from heat and immediately add the milk and cream from the main dough ingredients (image 3).

This helps cool down the roux and transforms it into a smooth, pourable mixture.

2. Add Ingredients to the Bread Machine

Pour the prepared tangzhong-milk-cream mixture — this acts as your added liquid to hydrate the dough properly.
Add yogurt, sugar, salt, and milk powder.
Add the flour, then sprinkle instant yeast on top (keeping it separate from the wet ingredients) (image 4).

📌 Tip: Always follow the ingredient order recommended in your bread machine’s manual. Some models may have slight variations.

3. Bread Machine Settings

Loaf Size: Select the 1000g (2 lb) setting.
Crust Color: Choose Medium, or adjust to your preference.
Program/Mode: Use the Basic Bread setting.
Press Start — the machine will mix, knead, proof, and bake the loaf automatically.

4. Add Butter Midway

adding butter midway to the dough preparation stage

After about 3–4 minutes of kneading, once the dough starts coming together, add the softened butter.
Let the machine continue kneading until the dough becomes smooth and elastic.

5. Check Dough Consistency

About 3–5 minutes after the butter is incorporated, lift the lid to check the dough.
It should form a soft, slightly tacky, cohesive ball — not too sticky, not too dry, just right for the dough cycle.
If the dough is too sticky, sprinkle in a little flour. If it's too dry or stiff, add a splash of milk or water.
I added 1.5 tablespoons of milk at this stage to get the perfect texture.
Note: You can only make adjustments during the kneading phase. Once the machine moves to resting or proving, keep the lid closed.

6. Cool the Bread

When the bread machine finishes its full cycle, use oven mitts to carefully remove the pan.
Gently turn the bread out onto a wire rack and let it cool completely.
Once cooled, slice and enjoy your soft, fluffy homemade Japanese milk bread!

loaf of japanese milk bread in bread machine

Storage Instructions

Room Temperature:
Store the bread in an airtight container or a bread bag at room temperature for up to 2–3 days. Avoid refrigerating, as it can dry out the bread faster.
Freezing:
For longer storage, slice the bread and wrap individual slices or the whole loaf tightly in plastic wrap or foil, then place in a ziplock freezer bag.
Freeze for up to 1 month.
To Reheat:
Thaw slices at room temperature or microwave for 10–15 seconds. Toasting also brings back its fresh flavor and soft texture.

🌟 Best Tips

sliced loaf of japanese milk bread machine bread placed on wooden board

Add Ingredients in the Correct Order
Always follow the recipe’s order when adding ingredients to the bread pan. Start with liquids, then dry ingredients, and add yeast last, placed on top of the flour. This prevents direct contact between salt and yeast, which can affect the rise

Add Butter Midway for Better Texture
Add softened butter a few minutes after the kneading begins (once the dough comes together). Delaying butter improves gluten development, resulting in a fluffier, more structured loaf.

Check Dough During Kneading Only
Use the kneading phase to check your dough’s consistency.”
“➤ If it’s too sticky, add a bit of flour.”
“➤ If it feels dry or stiff, add a splash of milk or water.”
“I added 1.5 tablespoons of milk for the perfect texture.”
“📌 Avoid opening the lid once the machine moves to proofing, rising, or baking, as it can disturb temperature and affect

Use the Tangzhong Method Properly
This extra step using a water roux cooked over medium-low heat is key to that soft, fluffy texture that stays fresh longer — just like the ones from Asian bakeries.

Read Your Bread Machine’s Manual
Every machine is a little different. Some models require making a well in the flour for the yeast, or have special settings. Always check your manual for machine-specific instructions.

Be Patient and Let It Finish
Bread making takes time, and your machine is doing all the work — so trust the process! Let it complete the full cycle without interruptions for the best rise, bake, and texture.

Let the Bread Cool Completely
Cooling ensures the finished loaf sets well and shrinks back to its original size, making it easier to slice without tearing apart bread.

No bread machine? You can transfer dough to a prepared loaf pan and use a stand mixer with a dough hook attachment to knead on low speed, scraping the sides of the bowl with a wooden spoon.

slices of japanese milk bread machine bread placed on top of each other

slicing japanese milk bread machine bread with a knife

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Easy Bread Machine Japanese Milk Bread recipe

Bread Machine Japanese Milk Bread