לחם חלב יפני רך ואוורירי

Today, I'm sharing how to make the pillowy soft Japanese milk bread loaf in simple steps! Using the tangzhong method, the bread is perfectly bouncy and stays moist for days at room temperature. Follow all the pro tips to make it successfully, even if you are new to bread making!

🫶🏻 Let me know if you liked this tutorial, and save it for your weekend baking!✨: https://youtu.be/-MAawoZ8HQA

The written tutorial post: (coming soon!)

📌 Ingredients for making Japanese milk bread

For 1 9x4 inch loaf

The order to add 1-4:

1 (the tangzhong paste)

2 (the yeast mixture)

3

4

Knead for 1 minute at level 4 + 4-5 minutes at level 4

🔥 350ºF (176ºC) for 25-30 minutes (26 minutes with my electric convection oven)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

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📌 The tools/ingredients I used/mentioned today:

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