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This Unbelievably Soft Japanese Milk Bread (No Eggs!) gives you the pillowy, lightly sweet loaf Japanese bakeries are known for — without eggs. I’ve made this version many times using the tangzhong (water roux) method to lock in moisture and yield a fine, tender crumb. If you love milk-forward treats, you might also enjoy this heavenly soft coconut milk cake as a dessert companion.
Why Make This Recipe
- The crumb is ultra-soft and stays fresh for days thanks to the tangzhong technique.
- Egg-free — great if you’re out of eggs, avoiding them for dietary reasons, or need an allergy-friendly option.
- Versatile: slice it for sandwiches, make decadent French toast, or serve plain with butter.
- Easy to scale: make one loaf or a pull-apart pan of rolls for a crowd.
- Personal insight: I love this recipe because the tangzhong makes the loaf forgiving — even if you under-knead a little, the structure still holds well.
Recipe Overview
Prep time: 40–60 minutes active (includes tangzhong, mixing, and shaping).
Cook time: 25–30 minutes at 175–180°C (350°F).
Total time (including proofing): 3–4 hours (with two rises); overnight cold proof optional.
Servings: 8–10 slices (one 9×5-inch loaf or 2 mini loaves).
Difficulty: Easy–Medium.
Method: Make a tangzhong (stovetop roux), mix dough, knead until elastic (windowpane), bulk rise, shape into a loaf, final proof, then bake.
I often point out that a digital scale and thermometer make this process consistent — weigh flour, cook the tangzhong to 65°C, and aim for dough temperature around 24–26°C after mixing for predictable fermentation.
My Experience Making This Recipe
I tested this recipe across several flour brands and found bread flour with 11–12.5% protein gives the best chew without being heavy. Early versions without tangzhong went stale faster, so adding the roux was a game-changer. I also learned that a gentle milk wash before baking gives a soft, satin crust without needing eggs.
How to Make Unbelievably Soft Japanese Milk Bread Recipe (No Eggs!)
Start by making a tangzhong: whisk 25 g bread flour with 125 g whole milk (or plant milk) in a small saucepan and cook over medium-low until it thickens and reaches 65°C; it should coat the back of a spoon. Let the tangzhong cool to room temperature. In a mixing bowl, combine 400 g bread flour, 40–50 g sugar, 7 g salt, and 6–8 g instant yeast; add 180–200 g lukewarm milk (34–38°C) and the cooled tangzhong. Knead (stand mixer with dough hook on medium for 8–12 minutes, or 12–18 minutes by hand) until you reach a smooth, elastic dough and the windowpane test passes. Add 50–60 g softened unsalted butter and knead until incorporated and dough is glossy. Bulk-proof in a lightly oiled bowl at 27–30°C until doubled (about 60–90 minutes). Deflate, shape into three balls (for a pull-apart loaf) or one loaf, place in a greased 9×5 loaf pan, and final-proof until the dough rises to about 1 cm above the rim. Brush with milk and bake at 175–180°C (350°F) for 25–30 minutes, or until the top is golden and the internal temperature reaches about 90–94°C. Cool on a rack to prevent sogginess.
Expert Tips for Success
- Weigh ingredients: Flour measured by weight (grams) removes guessing and prevents a dry, dense loaf. A digital scale is the single best upgrade for reliable bread.
- Cook tangzhong properly: Cook to 65°C or until it thickly coats a spoon; undercooked roux won’t give the same moisture retention.
- Use a thermometer: Aim for a finished dough temp around 24–26°C after mixing; if it’s too warm, fermentation will race. If you prefer richer flavors, experiment with a condensed-milk-enriched variant similar to these condensed milk bites.
- Windowpane test: Stretch a small piece of dough between fingers — if it stretches thin without tearing and you can almost see through it, gluten is developed. If it tears, knead a few more minutes.
- Equipment: A stand mixer with a dough hook makes kneading consistent; if hand-kneading, use a bench scraper and a floured surface to keep things tidy.
How to Serve Unbelievably Soft Japanese Milk Bread Recipe (No Eggs!)
- Classic breakfast: Toast slices and top with butter, jam, or sweetened cream cheese for a soft, comforting start. Try pairing toasted slices with a warm, spiced cup like the best banana bread chai latte for cozy mornings.
- Sandwiches: Use thin slices for deli-style sandwiches or thicker slices for grilled cheese — the fine crumb holds fillings well.
- Dessert twist: Make a quick bread pudding or French toast; the pillowy interior soaks custard beautifully without falling apart.
- Presentation tip: Slice with a serrated knife and serve slightly warm on a wooden board or linen-lined basket for a bakery feel.
Storage and Reheating Guide
Store at room temperature wrapped tightly in plastic wrap or in an airtight container for 2–3 days; avoid refrigeration, as it accelerates staling. For longer storage, slice and freeze in a vacuum-sealed bag or heavy-duty freezer bag for up to 3 months; freeze individual slices for easy toast. Reheat frozen slices by toasting directly from frozen or warming in a 160°C (325°F) oven for 6–8 minutes. For a quick revive of a day-old loaf, wrap in foil and warm at 140–150°C (285–300°F) for 8–10 minutes.
Recipe Variations
- Dairy-free: Use full-fat soy, oat, or almond milk for both tangzhong and dough, and swap in vegan butter (keep the same weights). The texture stays close to the original.
- Enriched (sweeter) version: Add 10–20 g extra sugar and replace 30–50 g milk with sweetened condensed milk for a richer crumb.
- Flavor add-ins: Fold in 60–80 g raisins, chocolate chips, or matcha paste for a flavored loaf; reduce liquid slightly when adding dry mix-ins.
- Gluten-free approach: True Japanese milk bread relies on gluten; for a gluten-free alternative use a tested 1:1 GF flour blend with xanthan gum and expect a different, denser texture — I recommend following a GF bread formula rather than direct substitution. For ideas on sweet bread transformations, try this apple fritter bread to use leftover slices.
Nutritional Highlights
- Lower in saturated fat than many enriched brioche-style breads when using moderate butter amounts; using plant milk and vegan butter reduces saturated fat further.
- Good source of carbohydrates for energy; pair with protein or healthy fats to make a balanced meal.
- Allergen note: Contains wheat (gluten) and dairy by default; it’s egg-free, and can be made dairy-free with substitutes. A typical slice is around 120–180 kcal depending on thickness and added butter.
Troubleshooting Common Issues
- Dough too sticky after mixing: This can be due to over-hydration or under-kneading. Dust lightly with flour and knead longer, or let the dough rest for 10–15 minutes (autolyse) then finish kneading.
- Loaf is dense: Likely under-proofed or yeast too old. Ensure yeast is fresh and give the bulk rise enough time — it should double. Try proofing in a slightly warmer spot (27–30°C).
- Top browns too fast but inside underbakes: Tent loosely with foil about 10–15 minutes into baking, and continue until internal temp reaches 90–94°C.
Frequently Asked Questions
Q: Do I have to make a tangzhong?
A: The tangzhong is the secret to the ultra-soft, longer-lasting crumb; you can omit it and still get a decent loaf, but expect a firmer texture and faster staling. For best results, use the tangzhong (cook it to 65°C and cool before adding).
Q: Can I use active dry yeast instead of instant?
A: Yes — proof active dry yeast in the lukewarm milk (34–38°C) with a pinch of sugar for 5–10 minutes until foamy, then add to the dry ingredients. Use about 25% more active dry yeast by weight compared to instant (if recipe calls for 6 g instant, use ~7.5–8 g active dry).
Q: How do I know when the loaf is done?
A: The crust should be golden brown and the internal temperature should read about 90–94°C with an instant-read thermometer. The loaf will also sound hollow when tapped on the bottom.
Q: Can I make this in a stand mixer or by hand?
A: Both work. A stand mixer with dough hook takes 8–12 minutes to develop good gluten; by hand expect 12–18 minutes. Use the windowpane test to confirm gluten development, and don’t rush the process.
Unbelievably Soft Japanese Milk Bread (No Eggs!)
- Total Time: 180 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A pillowy, lightly sweet loaf made using the tangzhong method, perfect for sandwiches or French toast.
Ingredients
- 25 g bread flour (for tangzhong)
- 125 g whole milk (or plant milk, for tangzhong)
- 400 g bread flour
- 40–50 g sugar
- 7 g salt
- 6–8 g instant yeast
- 180–200 g lukewarm milk (34–38°C)
- 50–60 g softened unsalted butter
- Milk wash (for brushing before baking)
Instructions
- Make the tangzhong by whisking 25 g bread flour with 125 g whole milk in a saucepan and cooking over medium-low heat until thickened and reaching 65°C.
- Let the tangzhong cool to room temperature.
- In a mixing bowl, combine 400 g bread flour, 40–50 g sugar, 7 g salt, and 6–8 g instant yeast.
- Add in 180–200 g lukewarm milk and the cooled tangzhong, mix well.
- Knead the dough until smooth and elastic (8–12 minutes with a stand mixer or 12–18 minutes by hand).
- Add 50–60 g softened unsalted butter and knead until incorporated and glossy.
- Bulk-proof in a lightly oiled bowl at 27–30°C until doubled (about 60–90 minutes).
- Deflate, shape into a loaf, and place in a greased 9×5 loaf pan.
- Final-proof until the dough rises 1 cm above the rim and brush with milk.
- Bake in a preheated oven at 175–180°C for 25–30 minutes, or until top is golden brown and reaches an internal temperature of 90–94°C.
- Cool on a rack to prevent sogginess.
Notes
For best results, use a digital scale and thermometer for accurate measurements. Consider making variations, such as using dairy-free milk or adding flavorings like raisins or chocolate chips.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg