Fluffy Japanese Milk Bread (No Knead, No Eggs, No Butter!) – The Easiest & Cheapest Homemade Loaf! 🍞✨


 

1. Mix the Dough

  • In a large bowl, whisk together flour, yeast, sugar, and salt.

  • Pour in warm milk and oil. Stir with a spatula until a shaggy dough forms (no dry flour left).

2. First Rise (No Kneading!)

  • Cover with a damp towel and let rise 1.5–2 hours at room temp until doubled in size.

3. Shape the Loaf

  • Gently deflate the dough and transfer to a lightly floured surface.

  • Stretch into a rectangle, then roll tightly into a log.

  • Place in a greased 9x5-inch loaf pan.

4. Second Rise

  • Cover and let rise 45–60 minutes until dough crowns 1 inch above the pan.

5. Bake to Golden Perfection

  • Preheat oven to 350°F (175°C).

  • Bake 30–35 minutes until golden brown and hollow-sounding when tapped.

  • Brush the top with milk or sugar water (1 tsp sugar + 1 tbsp water) for shine.

6. Cool & Slice!

  • Let cool 10 minutes in the pan, then transfer to a wire rack.

  • Wait at least 30 minutes before slicing (if you can resist!).


Pro Tips for the Best Bread

πŸ”₯ Extra fluffy? Replace ½ cup milk with ½ cup heavy cream.
🍞 Crust too hard? Tent with foil after 20 minutes of baking.
❄️ Freeze for later? Slice and freeze for 2 months—toast straight from frozen!
🌾 Whole wheat version? Use 50% whole wheat flour + 50% bread flour.


FAQs

Can I use all-purpose flour?

Yes, but add 1 tbsp vital wheat gluten (or accept a denser crumb).

Why didn’t my bread rise?

  • Yeast may be old (test it in warm water + sugar first).

  • Milk was too hot (should be 110°F/43°C max).

Can I make this vegan?

Yes! Use plant-based milk and oil.


Serving Ideas

πŸ“ Breakfast: Toast with jam or Nutella
πŸ₯ͺ Lunch: Perfect for egg salad or PB&J
🍡 Snack: Tear off chunks and dip in honey


Final Thoughts

This Japanese milk bread is unbelievably easy, soft, and cheap—once you try it, you’ll never go back to store-bought loaves!

Warning: Your kitchen will smell like a bakery, and your family will beg for more.

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