Japanese Milk Bread - Food Wishes
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- As promised, this is how to make the amazing white bread seen in the recently posted Japanese Egg Salad video, and when I say “amazing,” I’m not just talking about the taste, texture and appearance. I’m also referring to the simple “roux” starter we begin the recipe with, which might just revolutionize how we make bread from now on. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/283...
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Japanese Milk Bread, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
I've wanted to make Japanese milk bread for years but never found a recipe that I felt confident with. Then my favorite Chef in the world uploads this, I think it's just meant to be
You got hearted! Congrats 🎉
You also get a puppy kiss 🐕🐶😘
Enjoooieeeeee
I find it kind of shocking how American white bread is so bland and that you have to go to Europe or Asia to find better versions
This isn't the bread recipe we knead, but it's the one we deserve.
This comment will rise.
#RuthlessAnimal
...but he kneaded it.
@@curtiscarson6939 heyo! Gotta love shoehorned jokes!
The joke was well-bread.
1:08 “You are, after all, the Disco Stu of your milk-based roux” damn this man is a poet
Disco Stu doesn't advertise.
We all heard you say "Chocolate Chip Bread Pudding." We'll be waiting.
Absolutely, he can't throw that remark out there and then not give us HIS recipe! "We are waiting, Chef John...."
@@kimquinn7728 Me too!
@@christina1wilson Me three
👍👍😄
Yup 👍🏼
My daughter and I made this this afternoon. We were kneading by hand and were a little nervous how the dough started out, but as you have said before, "don't worry if it starts out looking like this, it'll come out fine."
Couldn't wait the 1-hour cooling time and now there's only a third of a loaf left.
You can make the tangzhong or starter in the microwave as well. It's much easier IMO.
Ingredients wise, this is when white bread and cake spend an evening together
I the bread baby is amazing!
They didn't use protection 🤣
@@shelldie8523 Nothing is safe when it comes to bread
If you ever publish a book, I would buy it. Your recipes are insanely good, and also very varied. As far as I'm concerned, you are the Gold Standard chef of TH-cam.
Agreed :) chef johns videos are the reason I can cook now.
No, I disagree, more like Platinum!
Better make sure that the puns are incorporated. Otherwise, I will doubt the authenticity of the recipes.
I want to start a side business selling this bread at my farmers market because I knead the dough.
😁😁😁
It probably would not sell well because for some weird reason the American public is not interested in higher quality white bread. Maybe at an Asian or European style market
I'm not from Japan but another island called Newfoundland in the Atlantic. All our bread is made this way. When I came to the US my disappointment was massive in regards to bread. I would bake my home island's recipe for friends and be begged for the recipe. It's funny how two places so far away can sometimes be the same. Newfoundland started out as a fishing colony and, like Japan, is a massive consumer of seafood.
Might be best of friends if given the chance.
I'm late to the party, but as a full blooded breed America, I can seriously say, I am so sorry, yes our run of the mile non-specialty breads suck big time. A ton of things do over here lol, but it's up to us Cooks or Chefs to make things better for our family and friends! I am a patriot and freedom fighter in the kitchen! And if still here or if you come back Welcome to what this place really is, the land of opportunity, and the Room for improvement. My most favorite thing about the US, is just how multicultural this place is, pretty much anyone or race you can think of that's outside the United States, is here. And when treated with love and respect I adore the history and culture of the great and many people who live here and call it Home. We truly are a melting pot of culture and yes we have problems here, but I think what I just named herein, is a huge redeeming quality. Thanks for Reading, be well and be safe!
We are very likely related. My family comes from Newfoundland.
It’s kind of shocking. You would think bread in America would be fantastic since it’s a huge part of American culture but when you visit Europe you can see how the bread is drastically better
that's all islands...
I'm about to use this to make my Japanese egg sandwich
Omg yes! I was thinking the same watching this video
Hey man saaaaame lol
Hnnnng
I hope it was tasty
I've always heard that Japanese Milk Bread is best made in a Pullman loaf pan, so I got a Pullman loaf pan and never made the bread. Bad me! Now I have no excuse. I've gotta try this recipe. I don't have a mixer like that, though.....LOL No, I am not buying one and procrastinating again. No, I'm not. Really.
It works great if you cut the dough into mine pieces and roll then into balls and bake them into the best yeast rolls you've ever had
No excuses! Your stomach will thank you later.
@@foodwishes Stomach agnostic. Taste buds will adore you. 😁
I'm guessing that instead of a Pullman pan you could just bake on a sheet pan with the loaf pan covering the dough, or invert that set up.
@@foodwishes can I make this without the egg?
It is better to have loafed and lost,than never to have loafed at all.
That is profound my dude.
To loaf is life..
Dough required
@@jaxxbrat2634 that too,is profound
@@DrDeepspace 🧘🏻thanks!
Just made this bread today. I had to let it rise more than 2 hours, as I live at the 5,000 elevation and it was cold and cloudy. I didnʻt have whole milk, so I used evaporated milk fat free. I didnʻt have bread flour, so just used regular flour. This bread came out nice and soft. The taste is great and super soft. I will be making this bread, instead of buying. A loaf of bread at the store is like $5.00-$7.00. Of course living on Maui isnʻt cheap. I am from Molokaʻi and itʻs way more expensive. Anyway thanks Chef John. All your receipes are wonderful!! Mahalo Nui Loa!!!
you've been doing this intro style for like. 10 years. literally!
you are a comfort in my life, Chef John
be well, everyone
"You are after all the Disco Stu, of your Milk Bread Reux"
Chef John I do wonder, do you ever put off filming a video until you come up with the perfect one liner?
that's what i thought
“If these trends continue, ayyyyyyyyyyy
🐟👟”
@@mikeoxmaul837 Uh, your fish are dead.
@STƩFAͶ MƩSƩNHØL Yeah I know, I can’t get them out of there.
Warning: do not weight the flour according to standard conversion scales (aka 1 cup bread flour = 120g). I did and I was severely lacking flour. I had to add an extra 3/4 cup of flour per loaf. I love Chef John, he taught me how to cook properly, but not a single one of his 'bread recipes' that I tried can be converted to weight. So in this case, 300g (2 1/2 cup) was not enough. Add about 90g+ flour to get the same consistency. You can double the recipe easily though, highly recommended :)
good advice. im guessing that means he scoops his flour instead of pouring
This 👆 I was adding flour like crazy and was wondering what I did wrong. I hate this cups grams oz stuff
@@JuliusFalk once you get used to working with a digital scale it is much easier than scooping dry ingredients.
I had to add sooo much more flour lol. As stated, your dough will NEVER come together in the stand mixer.
@@foobarmaximus3506 no. there is no such a thing as "this is not for you" no body is born with a baguette in their mouth. we make mistakes and try clueless-ly. but we learn and enjoy. and best yet, help each other by commenting our experience.
What I notice in most videos is they will roll them up into balls so they become very fluffy rolls that poof way up. It’s amazing to eat them that way ☺️
yes! and they let them rise about 4 different times!!
I use this for dinner rolls and its really great to make cinnamon rolls from. You can also make it with a good vanilla bean ice cream in it.
Asslam o Alaikum sara
Google Cleobuttera. She has a recipe on her blog for the best Tangzhong cinnamon rolls in existence.
I just made this with whole wheat flour, and it totally still worked. I used regular plain white flour for the "starter" though. Absolutely delicious bread, thanks Chef John!! Another great recipe.
I bet this makes wonderful French toast
It's a great day when Chef John uploads. This video's tasty level is OVER 9000! _crushes phone with disgust_
DBZ reference👍
You've been venturing a lot in Asian territory Chef John and it excites me with the hope that you will soon venture into Filipino cuisine. If you do, I would like to request your take on Chicken Inasal which I am sure you will enjoy..
PS.
I made your version of Japanese milk bread last night and I love it. I think this is the easiest version of it that I have made, and also the most successful (I kneaded it by hand though which is a torture for my CTS but as of yet I haven't the space for a good stand mixer). Your instructions are the golden.
I come here to watch/listen to Chef John when I'm feeling sad. He is a tonic.
Baked this today, and it turned out perfectly. It was incredibly difficult to wait for the bread to cool down. It was absolutely delicious. Will definitely be making this again!
Every recipe of yours that I've ever made, I've loved. Within the last year, I've started baking breads...so I'm very excited to try this recipe this weekend!
Thank you for another great video! So many years later, I always enjoy your content. Please continue being such an amazing cook and person!
Have made this bread now, several times. Not only is it good (makes excellent French Toast, by the way), but it is super easy, which I appreciate. Thank you so much for your creative recipes. My husband and I enjoy watching your videos and making your recipes!
Yay!!!! I was hoping you’d tackle this ☝️ one!!!
Now we can make egg and strawberry sandos from previous episodes 👏🏻
I’ve been looking for a milk bread aka shokupan recipe and I’ve tried many of the ones you find as top searches on google. This recipe worked way better for me than others I’ve found! I live at 6,700 ft elevation and most breads turn out so dense and dry! But this was perfect! Thanks Chef John!
This recipe is foolproof. I tried it yesterday right after watching the video and it came out perfect - and I'm terrible at baking. Behold the magic of Chef John!
I made this bread and it was wonderful! My daughter said it reminded her of brioche. It was so easy. I used it for the Tamayo Sando and my family loved it. Thank you❤️
I made this bread today! No need for butter, and it toasts beautifully. Thank you, Chef John! 🤓
egg salad sando is by far one of the best things I ate in japan lol
The hot dog roll one from Lawsons or 711?
Amazing how a simple item when done right can be so tasty.
??? I'd just dine on 🍣 sushi🍣!!!
Dude I had nothing but deliciousness in Japan. Food from the vending machine I had once was surprisingly delicious.
Tried John’s tamago sando recipe last night. It was pretty good, but it was my first time making an egg sandwich filling so I can probably do better.
I have never needed a stand mixer until right now. Thanks Chef 😅
Best reason I know of the buy a stand mixer. I have gotten by without one until now.
well hand mixers also come with the dough attachments... ofc whether you have the patience to use a hand mixer for 15-20 minutes it's a another matter completely. :P
Me too. I just put mine in the Amazon cart...let’s roll!
If you go to the Kitchenaid website, they have refurbished mixers there, much cheaper than new, and shipping is FREE! I got one about a year ago, and love it.
@@jas8815 thanks for the tip! I really have tried to avoid getting one. I prefer savory to sweet and don’t bake enough to justify it really. I just got a Vitamix blender last summer that I’ve wanted forever. One thing at a time. Atst I KNEAD this bread in my life immediately! 😂
I am soooo in love with this channel....I made that garlic naan and it was rainbow and ponies from there....i love these recipes....the old fashion pancakes are amazing and super easy....this channel has made me more incline to want to cook homemade options and i'm loving it....Thanks Chef John u are awesome!!!!
This bread was amazing ! Thank you so much for the video . I will be making this on a regular basis
Just finished trying out my first loaf. Thanks for the excellent recipe. I made it today with the Egg Salad (to which I added a touch of Worcestershire Sauce and some yellow mustard). It tasted just like I remembered it. Such delicious comfort food!
You are, after all, the Murray Head, of your Japanese milk bread.
"You are, after all, the *Edith* Head of your Japanese milk bread" is also acceptable.
A Japanese visits Bangkok, eh?
I made it yesterday evening and let it cool overnight. I also made the egg salad and made the sandwich this morning, all turned out perfectly, the bread recipe and instructions worked perfectly 😚 Thank you Chef John! Greetings, Judit
OMG I DID IT!!!!! Thisbread tastes soooo good !!!! Thank you chef John for making me believe that I could actually do this it's the 1st time I've ever cooked bread in my life!!!! Won't be the last
This bread is so amazing, it's like a brioche that's been bought from the store, and keeps for days!
I made the bread it turned out very good, a little too sweet for me, also I made the egg salad it was excellent. Although I had to use more bread flour than the recipe called for, yet it looks pretty much the same as your bread. Very soft and moist.
That's one of the prettiest looking white loaves I've seen, such an even crumb & the crust looks fantastic. Going to give this one a go tomorrow, so thank you. Plus egg mayo sandwiches were my favourite thing growing up so double win for me tomorrow!
Oh yeah. Definitely trying this.
Making this again! One time I made one loaf after work, and by morning it was almost all gone. Since then, i started making 2 loaves at a time. After baked, keep one out... hide the other. Thank you, Chef John. ❤
YES! I was so pumped for this.
I love that most of the time I look up a recipe & get an option for my favorite cooking show.
This was such a hit in my home on Saturday. My children was asking if I'm making more. Thank you Chef John.
This looks and feels so good.. I can see how it feels...and it might just be easy enough for me to make!
Very very nice. I'm going to make this!
Thank you for this recipe Chef John. I've missed it so much since moving back from Japan. It is spot on. It took me right back to the streets of Chigasaki. 本当にちょうおいしいですよう。
Great ones make it look so easy.
I can't wait to try this! Thanks
I made this bread, and it turned out great.
Awesome. Thanks Chef John 😁
Made a few changes & did this in a bread machine. Fist slice off first loaf is stellar!
I love milk bread, thank you for making this!
Buttered toast and eggs. My all time favorite dish ever. Anytime of day or night.
Love this video, Chef John.
So, what you're saying is, you can cut the loaf while it's still warm as long as you eat the whole loaf? ;) So really, you need to make 2 loaves, keeping the second one for after it's cooled down :)
Exactly, you get me!
Yes and yes.
I'll have to try this one this weekend!
Thank You so much Chef John.😋👍🏼🍞
Technically called tangzhong. This is very good and soooft bread 👏🏼👏🏼 The entire loaf can be eaten slice by slice with butter and jam, or your preference 😋
I was also wondering why he didn’t call the roux a Tangzhong. A tangzhong allows you to increase the hydration of the bread without making the dough more difficult to handle. It also increases the shelf life of the bread.
Thank you chef John. Very delicious and nice looking recipe as usual 😊😊
That texture is just amazing!!!!!
More snow on the way next week. Perfect time to try this out! Thanks Chef John.
Yes! Japanese bread! I grew up with those soft bread. Your "Tamgo Sando" looks really nice too! I'm going to try this recipe! Thank you so much for sharing!
"once our loaf has been milked.." I never knew you could milk a loaf of bread. You learn something new everyday.
"You can milk anything with nipples, actually."
...oh
Going to do this at the weekend. Thank you
i made this. It needed a bit more flour, like a quarter cup, and for some reason mine didn't form a ball in the standmixer. After like 15-20 min of stand mixer, if your dough doesn't come together pull out the dough onto a floured surface and hand knead a little bit further, it will ball up perfectly. The taste was insane. It's moist / perfectly sweet, and full bodied. Definitely a bit sweeter than normal white bread.
can't believe how well it came out on first try. will surely be making this again.
Thank you Chef John
I am so excited by this video!
I love bread so much, that bread looks so tempting
Looks amazing!! Will make it soon :) thanks Chef
"What I'm trying to say is this is perfect"
Oh yum! My hubby makes no-knead bread, but this certainly looks worth the effort!
YUM!!! Thank you Chef John
We made it today and it's soo good. 💛
I made this bread today. It was perfect despite I had to add almost a cup of flour. I weighed out 1 lb. to put in my Pullman pan and realized the total weight was 3 lbs. so I put 2 lbs. in the other. My second fermentation took 45 minutes to rise. Baked both pans to 35 minutes and they were Devine. My go to sandwich bread.
Looks delicious!🍞
I adapted the gelatine starch method into my sourdough recipe. It definitely is helping to keep the crumb softer longer! I may do this with all my bread recipes from now on.
Can you use that in most bread recipes I was wondering the same thing. When you used it in your sourdough how did you know how much to use?
Chef John delivers again! Has anyone tried doubling the recipe to make two loaves at once? My husband just ate the whole loaf!
Way to read my mind chef John!
Milk bread is the god of breads. I'm so excited to try this recipe!
Wow! I have to try this. It may not be a rich man's brioche, but it still looks tasty.
Yum, thanks chef.
Just made this, and it came out great! My wife was very impressed :)
The sandwich looks delicious.
The bread looks so good. I have to make (bake) this soon
Thank you for making my day better
That was gorgeous dough and it's gorgeous bread.
Wow that looks absolutely magnificent 🥰
I love Japanese Milk Bread, such a nice texture.
Was totally waiting on this video to test out my new stand mixer.
I just got a new stand mixer too, heaven not having to bash away kneading dough for so long. Hope your bread turns out great, I'm giving this one a go tomorrow too.
Congrats on y’alls new equipment!
@@ChoochooseU Thank you that's most kind. 🍞🥖😊
You will love having a stand mixer. My KitchenAid is forty years old now, and we've been through a lot together.
@@wandasetzer1469 I used to do a lot of bread & pasta by hand, but getting older & in the cold my smashed up right hand has a little trouble these days.
So not only is it helping with that but its helping to expand my cooking repertoire even further, encouraging me to try things that just seemed a little too much work in the past.
The KitchenAid mixers seem to be the gold standard for mixers though don't they!? Lovely machines.
Just finished making this bread. It looks beautiful! Yes, I said beautiful. I can smell it all over the house. It's taking all the will power I have to let it cool down instead of just eating the whole thing, right now! It smells sooo good.
Mine needed to cook for 30 minutes . But I let it cook for the whole 35 minutes, so it browned a little more.
Did I mention I have the egg salad waiting in the fridge?😏
I tried Joshua Weissman's sandwich bread last weekend and it was a hit with the family. This weekend they are getting the Chef John treatment, this looks drool-worthy.
I use the tangzhong method for most of my bread baking now , It really does make things stay nicer so much longer
Perfect chef!
I tried this reipe, it turned out very well, i atually like it a lot
I use this recipe (although slightly different) to make korean twisted donuts as well as korean corn dog batter! Also bread buns! This is a universal recipe