Fluffy Homemade Japanese Milk BreadVeg

1

Assemble your stand mixer with the dough roller and dough knife.

2

Heat the milk to approximately 40°C/104°F, then add the dry yeast and stir until fully combined.

3

In a separate bowl, mix the wheat flour and caster sugar together.

4

Pour the milk mixture into the mixer bowl. Gradually add the flour and sugar mixture, starting on a low speed, then increase the speed as needed.

5

Let the dough knead for 5–7 minutes. If necessary, adjust the dough roller toward the center.

6

Remove the dough from the bowl and knead in the room-temperature butter by hand.

7

Return the dough to the bowl, add the salt, and knead on medium speed for an additional 8 minutes.

8

Cover the bowl and let the dough rise for about 2 hours.

9

Turn the dough onto a clean surface and divide it into 6 equal portions. Form each portion into a smooth ball.

10

Place 3 dough balls into each of the 2 parchment-lined loaf pans. Cover with plastic wrap and let rise for 30 minutes.

11

Preheat your oven to 175°C/350°F. Bake the loaves in the lower part of the oven for 20–25 minutes.

12

Remove the bread from the oven and let it cool for 5 minutes in the pans before removing them to cool completely. Slice and serve with your favorite spread.