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
🔥 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
🍓 Breakfast: Toast with jam or Nutella
🥪 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.
 – The Easiest & Cheapest Homemade Loaf! 🍞✨){kind=link}