No-Cook Japanese-Style Milk Bread
A Zojirushi bread-machine milk bread measured in grams and milliliters, with no tangzhong cooking step.
- Prep Time
- 10 mins
- Cook Time
- Basic / White cycle
- Servings
- 1 loaf, about 12 slices
- Calories
- about 170 calories per slice
Ingredients
Instructions
Add Wet Ingredients
Add 240 ml whole milk, 1 large egg about 50 g without shell, and 55 g softened or cubed unsalted butter to the bread pan first.
Add Dry Ingredients
Add 360 g bread flour, 35 to 40 g sugar, 15 g dry milk powder, and 6 g salt. Add 6 g instant or bread-machine yeast last, keeping it separate from the wet ingredients until mixing begins.
Set the Zojirushi
Use Basic / White course, 2 lb or 900 to 1000 g size, and Light crust.
Check the Dough
After 5 to 10 minutes of kneading, the dough should form a soft, smooth ball. If it looks dry, add milk 5 ml at a time. If it smears like batter, add flour 10 g at a time.
Notes
- Add ingredients to the bread pan in wet-then-dry order.
- This is a no-cook version, so there is no tangzhong step.
- Use 35 g sugar for a less sweet loaf or 40 g for a slightly sweeter loaf.