Japanese Milk Bread - Food Wishes

[@RedKincaid]

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

[@artedejali]

You got hearted! Congrats 🎉

[@chanceDdog2009]

You also get a puppy kiss 🐕🐶😘

[@shelldie8523]

Enjoooieeeeee

[@ramencurry6672]

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

[@palaceofwisdom9448]

This isn't the bread recipe we knead, but it's the one we deserve.

[@colasrtney]

This comment will rise.

[@robertl8270]

#RuthlessAnimal

[@curtiscarson6939]

...but he kneaded it.

[@HendersonHinchfinch]

@@curtiscarson6939 heyo! Gotta love shoehorned jokes!

[@BigMamaDaveX]

The joke was well-bread.

[@D-FENS33]

1:08 “You are, after all, the Disco Stu of your milk-based roux” damn this man is a poet

[@gizanked]

Disco Stu doesn't advertise.

[@RuToob]

We all heard you say "Chocolate Chip Bread Pudding." We'll be waiting.

[@kimquinn7728]

Absolutely, he can't throw that remark out there and then not give us HIS recipe! "We are waiting, Chef John...."

[@christina1wilson]

@@kimquinn7728 Me too!

[@graysun9108]

@@christina1wilson Me three

[@comesahorseman]

👍👍😄

[@NiinaSKlove]

Yup 👍🏼

[@e.carroll6164]

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 KZbin.

[@kylawi2014]

Agreed :) chef johns videos are the reason I can cook now.

[@Dipp182]

No, I disagree, more like Platinum!

[@sukisakain]

Better make sure that the puns are incorporated. Otherwise, I will doubt the authenticity of the recipes.

[@brenthooton3412]

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.

[@katherinesmith9985]

You can make the tangzhong or starter in the microwave as well. It's much easier IMO.

[@aparzoo]

Ingredients wise, this is when white bread and cake spend an evening together

[@infallibleblue]

I the bread baby is amazing!

[@shelldie8523]

They didn't use protection 🤣

[@w.lester255]

@@shelldie8523 Nothing is safe when it comes to bread

[@nohanahananokaukau6436]

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!!!

[@redeyeofthenightfall]

you've been doing this intro style for like. 10 years. literally! you are a comfort in my life, Chef John be well, everyone

[@roflstomps324]

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.

[@infallibleblue]

Might be best of friends if given the chance.

[@dadtype2339]

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!

[@Bebopopotamus]

We are very likely related. My family comes from Newfoundland.

[@ramencurry6672]

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

[@velocitygirl8551]

that's all islands...

[@aclabonte]

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!

[@NuDrums]

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.

[@johndoe123xyz]

I'm about to use this to make my Japanese egg sandwich

[@scruffybob42088]

Omg yes! I was thinking the same watching this video

[@architlovekar2911]

Hey man saaaaame lol

[@BreakingNVain]

Hnnnng

[@HidingMonkeyCatNinja]

I hope it was tasty

[@katherinesmith9985]

The method is actually called tangzhong, not roux or starter. It allows you to put more liquid into the bread while still keeping it workable. It keeps it fresh longer too!

[@Cooper1]

I want to start a side business selling this bread at my farmers market because I knead the dough.

[@patpeters6331]

😁😁😁

[@ramencurry6672]

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

[@lagoya]

The amount of work, and cost of ingredients, would make it not very profitable unless you were able to make it at a larger scale than most home kitchens. But I guess you could charge like $10 a loaf and that might make it worthwhile

[@steveg8322]

It is better to have loafed and lost,than never to have loafed at all.

[@DrDeepspace]

That is profound my dude.

[@jaxxbrat2634]

To loaf is life.. Dough required

[@steveg8322]

@@jaxxbrat2634 that too,is profound

[@steveg8322]

@@DrDeepspace 🧘🏻thanks!

[@CG_Hali]

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 :)

[@CranberryCoke]

good advice. im guessing that means he scoops his flour instead of pouring

[@JuliusFalk]

This 👆 I was adding flour like crazy and was wondering what I did wrong. I hate this cups grams oz stuff

[@CranberryCoke]

@@JuliusFalk once you get used to working with a digital scale it is much easier than scooping dry ingredients.

[@bouchonaise124135]

I had to add sooo much more flour lol. As stated, your dough will NEVER come together in the stand mixer.

[@rootenshi]

@@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.

[@ns-uo7it]

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!

[@zzydny]

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.

[@careyt]

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

[@foodwishes]

No excuses! Your stomach will thank you later.

[@Hullj]

@@foodwishes Stomach agnostic. Taste buds will adore you. 😁

[@recoil53]

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.

[@mohamedjaffar785]

@@foodwishes can I make this without the egg?

[@miffedcuttlefish6139]

It's a great day when Chef John uploads. This video's tasty level is OVER 9000! _crushes phone with disgust_

[@ogoe_joeoutdoors1088]

DBZ reference👍

[@Danny-be1ex]

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 ☺️

[@pouncerminned863]

yes! and they let them rise about 4 different times!!

[@JF-st1zt]

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.

[@hoorshahzadi1534]

Asslam o Alaikum sara

[@SuZiKaT22]

Google Cleobuttera. She has a recipe on her blog for the best Tangzhong cinnamon rolls in existence.

[@ingebeckmann3534]

I come here to watch/listen to Chef John when I'm feeling sad. He is a tonic.

[@LostQuays-wg6xn]

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. ❤

[@DenaInWyo]

Made three loaves today, two for the freezer. It freezes very well. Pretty much all other white bread now is disappointing. The crumb is just incredible..it's the most perfect home made loaf you can get. I DO measure my flour by weight, so I get consistent results. 340 grams is what you need. It's going to look wrong while mixing and kneading, but just trust it to work out because it does. I also use my bread machine to mix and knead.

[@rymaracabre2479]

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.

[@alphafert608]

I love that most of the time I look up a recipe & get an option for my favorite cooking show.

[@ChoochooseU]

Yay!!!! I was hoping you’d tackle this ☝️ one!!! Now we can make egg and strawberry sandos from previous episodes 👏🏻

[@thegossamertearoom]

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!

[@youngtoe9368]

I've been making this bread loaf since 2021 when my husband gifted me a KitchenAid stand mixer. I love this recipe and my family does too.

[@moogie1954]

I discovered "milk bread" a couple of years ago! It is, definitely, the BEST white loaf bread I've ever had! I have also started using the "milk roux" trick when making hot rolls... It works wonderfully! My hot rolls were good before, but now they are the lightest, fluffiest, rolls I've ever had!

[@iwtkc]

BEST! YES THE BEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@iwtkc]

ITS LIKE B, WITH EST

[@1anastudent]

I bet this makes wonderful French toast

[@bethkelley9867]

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.

[@tomorr5202]

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

[@bouchonaise124135]

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.

[@Kokokontent]

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!!!!

[@ryanrawlings4244]

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。

[@justachick9793]

Milk bread is the god of breads. I'm so excited to try this recipe!

[@skyhigh6]

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.

[@chelseabrown2144]

Chef John delivers again! Has anyone tried doubling the recipe to make two loaves at once? My husband just ate the whole loaf!

[@beverleynunes2795]

This bread is so amazing, it's like a brioche that's been bought from the store, and keeps for days!

[@bamberine7630]

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!

[@lilitincher4973]

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?😏

[@melia7054]

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!

[@robertl8270]

"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?

[@AnnaWD]

that's what i thought

[@mikeoxmaul837]

“If these trends continue, ayyyyyyyyyyy 🐟👟”

[@S4doku]

@@mikeoxmaul837 Uh, your fish are dead.

[@mikeoxmaul837]

@STƩFAͶ MƩSƩNHØL Yeah I know, I can’t get them out of there.

[@jmmbarkovich8734]

I made this bread today! No need for butter, and it toasts beautifully. Thank you, Chef John! 🤓

[@granitemonk]

"once our loaf has been milked.." I never knew you could milk a loaf of bread. You learn something new everyday.

[@elminster298]

"You can milk anything with nipples, actually."

[@bread-bz3zh]

...oh

[@nannettemiller8411]

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❤️

[@Greenteabook]

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.

[@jucjuc314]

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

[@StudioVoodooMusic]

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!

[@whuzzCat]

Made a few changes & did this in a bread machine. Fist slice off first loaf is stellar!

[@sammyblueeyes7386]

Thank you for another great video! So many years later, I always enjoy your content. Please continue being such an amazing cook and person!

[@Getpojke]

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!

[@BeachPeach2010]

More snow on the way next week. Perfect time to try this out! Thanks Chef John.

[@Swi55Milk]

egg salad sando is by far one of the best things I ate in japan lol

[@smoll.miniatures]

The hot dog roll one from Lawsons or 711?

[@infallibleblue]

Amazing how a simple item when done right can be so tasty.

[@teekotrain6845]

??? I'd just dine on 🍣 sushi🍣!!!

[@KungFuHustling]

Dude I had nothing but deliciousness in Japan. Food from the vending machine I had once was surprisingly delicious.

[@Tinkering4Time]

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.

[@grow.harvest.repeat5420]

This bread was amazing ! Thank you so much for the video . I will be making this on a regular basis

[@LauraCourtneyette]

I made this bread yesterday and it’s the BEST white bread I’ve ever made. First time using a roux - looking forward to more such recipes 💜

[@giannirocco7492]

Used to use "full fat" dry milk when making this very delicious bread because the end product turned out so much better.Also found toast made with milk bread has absolutely no equal!

[@MsSherryjh]

Oh my goodness. I just got my new addition of Milk Street and there, on the cover, recipe for Japanese Milk Bread. Must be a thing. And you beat them to the punch. You are the thingiest! Now I have to find time for battle of the breads!

[@NBK1122]

Let's get David Seymour to make Japanese Milk Bread

[@drea4195]

Just baked this bread yesterday. My report is: it makes a good, soft white bread. It is much less of a PITA than other bread recipes I've tried. Just beware if you don't roll the dough tightly enough, it may leave a hollow "tunnel" in the center 😅.

[@DragonFruitDelish1]

This has been our house sandwich bread since covid started in March 2020. I use evap milk in this home bread. So much more moist and flavorful

[@DenaInWyo]

Will have to give it a try. I have been using 1/2 and 1/2 because we never have milk in the house, but always have that for coffee.

[@sherrishake501]

This was such a hit in my home on Saturday. My children was asking if I'm making more. Thank you Chef John.

[@ColleenScatena69]

I'm making this right now its about to go into the oven. I used an electric mixer to incorporate the butter then did the rest with my hands. Im trying 3 rolls instead of the loaf and im going to put an egg yolk with a littel milk on the top. Can't wait to see how it turns out. It's a nice break from my sourdough bread baking and and learning since I'm new to bread baking.

[@ColleenScatena69]

It turned out beautifully the family loved it. Ive made it 3 times more. Love this recepie.

[@xena91388]

This has been my #1 favorite method for bread. I call it the "idiot-proof" method because the dough comes out perfect for me every time unlike when I try to make "traditional" bread recipes that don't use the tangzhong starter. I've been using the King Arthur recipe that says to melt the butter and mix it with all the other ingredients but I shall try this recipe. Wish I had a machine or stand-mixer though, kneading by hand is exhausting.

[@CFinch360]

Often, inexpensive 2nd hand bread machines can be found at thrift stores, that's where I found mine.

[@karenarmstrong4067]

"What I'm trying to say is this is perfect"

[@Diana-ze8wu]

I have never needed a stand mixer until right now. Thanks Chef 😅

[@lar113]

Best reason I know of the buy a stand mixer. I have gotten by without one until now.

[@reginanegra]

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

[@SandiHooper]

Me too. I just put mine in the Amazon cart...let’s roll!

[@jas8815]

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.

[@Diana-ze8wu]

@@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! 😂

[@rish1459]

Wow! I have to try this. It may not be a rich man's brioche, but it still looks tasty.

[@woodstocknun]

I have made this bread for my Japanese cat 'Geoff' for almost 17 years now, he loves it!

[@Eternal-Security]

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.

[@ColleenScatena69]

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?

[@Yuzu_1205]

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!

[@scottmantooth8785]

*less than a minute into this video and i'm already pondering how exquisite this bread would be if used in the preparation of french toast with buttermilk camel syrup* *also thinking just how good this would be toasted with even more butter and a thin spreading of vegemite across its surface*

[@jaybee3244]

Was totally waiting on this video to test out my new stand mixer.

[@Getpojke]

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.

[@ChoochooseU]

Congrats on y’alls new equipment!

[@Getpojke]

@@ChoochooseU Thank you that's most kind. 🍞🥖😊

[@wandasetzer1469]

You will love having a stand mixer. My KitchenAid is forty years old now, and we've been through a lot together.

[@Getpojke]

@@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.

[@loam6740]

Absolutely what white bread should be. Yudane is magic for breads!

[@amandas.6317]

Oh yum! My hubby makes no-knead bread, but this certainly looks worth the effort!

[@appnzllr]

I made this bread, and it turned out great.

[@warbird2k]

Just made this, and it came out great! My wife was very impressed :)

[@kimjones764]

As a person that makes bread and lives in Japan, and makes milk bread weekly (also, I think he was trying for 'shokupan', which is different from milk bread, but also does not start with a roux): I've never seen anyone make a roux to make bread before. Nor do any milk bread recipes call for it in Japanese. So it's certainly an interesting start. There is a type of bread called 'shiopan' that starts by mixing a small amount of flour, water, and yeast and letting it bubble away overnight in the fridge, but that's a poolish not a roux. We do use roux to make curry though, so perhaps there was a weird crossover recipe? No idea.

[@psgouros]

I’ve heard another name for it is something like ‘tangzhong’, at least all the recipes that I had seen prior to this that used a precooked starter went by some variation of that name.

[@heidischultz6219]

This is Chinese.

[@psgouros]

​@@heidischultz6219 the word is, but the technique seems to be mirrored around the East Asian countries. I suspect a colonialization of the term. the first time I ran into it was in reference to an "Hokkaido tangzhong" and I hadn't looked much deeper. my bad

[@jayp0411]

There is a more traditional method used in Japan called "yudane" which also aims to gelatinize some of the starch before baking, but it more or less yields the exact same end result as "tangzhong"

[@ColleenScatena69]

All of the Japanese milk bread videos I've watched do call for the flour milk starter to add to the dough.

[@bryanjensen355]

Japanese shokupan is formed with 2-3 smaller first-letter-folded, tighter sub-rolls depending on the size of loaf pan, which helps give it its characteristic springy crumb and higher rise than even what you usually find for brioche-style loaves.

[@wajt8966]

Turned out great though I didn’t have a stand mixer and kneaded the dough by hand. It was quite sticky and I added more flour. I couldn’t wait to try a slice once it cooled down and all it needed was a lashing of butter. Thank you for sharing the recipe Chef John.

[@secrecy12]

If I don't make it today I'm making it tomorrow snap!! That looks amazing chef john!

[@mynameis999]

Or both!

[@pouncerminned863]

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

[@CraftyZA]

I grew up on milk bread. Before sliced bread was a thing. It was the best. Now I have to make it myself.

[@bucketthetrashpanda]

AH! Thank you for posting this! Just watched your egg salad recipe and was like "I NEED THAT BREAD"

[@iwtkc]

I NEED THAT BREAD YES, OMG CAN'T GO WITHOUT

[@Adrienne60009]

I made this and it’s an incredible recipe. I discovered that I’d packed my loaf pan so I made it into 8 rolls and baked them in a cast iron skillet. Exquisite!

[@foobarmaximus3506]

Very very nice. I'm going to make this!

[@rojergrison3752]

I use the tangzhong method for most of my bread baking now , It really does make things stay nicer so much longer

[@pepeboy234]

This looks and feels so good.. I can see how it feels...and it might just be easy enough for me to make!

[@jeffralston1]

Oh yeah. Definitely trying this.

[@heidischultz6219]

Something I never thought about until I saw his video was using Tangzhong in cakes. I never saw someone use it for Japanese Milk Bread before. There is nothing with the idea, of course. I think it would still be quite tasty and the colour is very pretty, like fresh snow. But his video inspires me now to maybe try with a cake. I will try his recipe though.

[@cstephen98]

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 :)

[@lynnwilhoite6194]

Exactly, you get me!

[@infallibleblue]

Yes and yes.

[@lauraw2526]

I love milk bread, thank you for making this!

[@saltycrow]

Thank You so much Chef John.😋👍🏼🍞

[@bakeadel]

Thank you chef John. Very delicious and nice looking recipe as usual 😊😊

[@cherylb10]

I love bread so much, that bread looks so tempting

[@corwynwarwaruk2141]

Baking this as a whole wheat loaf. Looking forward to seeing it come out of the oven in an hour or so!

[@corwynwarwaruk2141]

Bread is out of the oven. I used fresh ground whole wheat flour that I milled myself. The bread turned out so light & fluffy & absolutely amazing. This is by far the best bread recipe that I have ever made!

[@patpeters6331]

@@corwynwarwaruk2141 wow, I am impressed. You milled your own flour. Thank you for the update on how it turned out.

[@corwynwarwaruk2141]

Pat Peters how else would one get fresh flour? The downside with fresh ground flour is that it makes heavy bread however this recipie makes light & fluffy whole wheat bread from fresh ground flour with out any dough enhancer or extra gluten.

[@CranberryCoke]

I'll definitely make this in a pullman loaf pan. Also, good explanation of the tangzhong method.

[@jackrollin2662]

Every food rhyme brings joy to my day, love the videos. Could you try Kreplach or Matzoball?

[@Anarcath]

Great ones make it look so easy.

[@PolarIceCreamery]

I love Japanese Milk Bread, such a nice texture.