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whole loaf of japanese milk bread baked in bread machine placed on wooden board
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5 from 1 vote

Easy Bread Machine Japanese Milk Bread recipe

This Bread Machine Japanese Milk Bread Recipe makes soft, fluffy, and slightly sweet bread using the tangzhong method—perfect for sandwiches, toast, or enjoying on its own with minimal effort.
Course Breakfast
Cuisine Japanese
Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Servings 1 loaf (2 lbs/1000g)
Calories 2826kcal
Author Sushma Iyer

Ingredients

Tangzhong (Roux)

  • 14 gms Bread Flour
  • 43 gms Milk
  • 43 gms Water

For Actual Bread

  • 50 gms Milk
  • 75 gms Cream
  • 46 gms Yogurt
  • 1 tsp Salt
  • 40 gms Sugar
  • 18 gms Milk Powder
  • 480 gms Bread Flour
  • 1.5 tsp Instant Yeast
  • 56 gms Unsalted Butter

Instructions

Make the Tangzhong (Roux)

  • In a small saucepan, whisk together bread flour, milk, and water until smooth. Cook over medium-low heat, stirring constantly, for 2–3 minutes until it thickens to a custard-like paste.
  • Remove from the heat and stir in the milk and cream from the main dough ingredients to cool and loosen the mixture.

Add Ingredients to the Bread Machine

  • Pour the prepared tangzhong-milk-cream mixture into the bread machine pan. Add yogurt, sugar, salt, and milk powder. Top with flour, make a well in the centre and add instant yeast.

Set the Bread Machine

  • Loaf Size: 1000g / 2 lb
    Crust Color: Medium
    Program: Basic Bread
    Press start to begin mixing and kneading.

Add Butter Midway:

  • After about 3–4 minutes of kneading, once the dough comes together, feed softened butter a little at a time. Continue kneading until dough is smooth, elastic, and tacky but not sticky. At this point, check the dough — if too dry, add a splash of milk; if too sticky, add flour. (I added 1.5 tbsp milk.)
    📌 Only open the lid during kneading. Do not open during proofing or baking.

Let the Machine Complete the Cycle:

  • Allow the machine to finish the full dough cycle — it will mix, knead, rise, and bake the bread. Once done, use oven mitts to remove the pan and gently transfer the bread to a wire rack to cool completely.

Notes

  • Tangzhong Method helps retain moisture, resulting in softer bread with a longer shelf life.
  • Yogurt adds tenderness and acts as an egg substitute. You may swap it for 1 egg if preferred.
  • For best results, use bread flour. If substituting with all-purpose flour, add 1 tsp vital wheat gluten for better structure.
  • You can also knead the dough using the dough hook attachment in a stand mixer and bake in a prepared loaf pan in your oven. Refer our Hokkaido Milk Bread recipe for the same
  • Use active dry yeast only if pre-activated in warm water. Instant or bread machine yeast can go in directly.
  • Bread stays soft for 2–3 days at room temperature or can be frozen in equal pieces for later use.

Nutrition

Calories: 2826kcal | Carbohydrates: 421g | Protein: 82g | Fat: 90g | Saturated Fat: 52g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 236mg | Sodium: 2492mg | Potassium: 1196mg | Fiber: 17g | Sugar: 57g | Vitamin A: 2832IU | Vitamin C: 2mg | Calcium: 475mg | Iron: 5mg
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