Japanese Milk Bread with Currants

Japanese milk bread is airy and fairly moist in comparison to more common white sandwich breads. A hint of whole wheat flour adds additional depth to this bread, while currants provide their own sweet, tangy flavor.

  • 280g + 3 tblsp bread flour
  • 30g whole wheat flour
  • 200g currants
  • 110g water
  • 110g milk
  • 1 large egg
  • 1.5 tsp instant yeast
  • 2 tblsp sugar
  • 1.5. tsp salt
  • 45 g unsalted butter + 1 tblsp butter melted (optional)

Adapted from America’s Test Kitchen Japanese Milk Bread

Create a tangzhong - mix 3 tblsp bread flour with 3 tblsp water and whisk. Cook over stove or microwave in 20 second increments until mixture turns into a thick pudding. Take about 40-80 seconds in a microwave.

Add tangzhong to all other ingredients except butter in a mixing bowl with a dough hook. Mix on low-medium setting until dough begins to come together. 

Add butter 1 tbsp at a time. Mix on medium-high for 15 mins. Dough should become smooth.

Cover with plastic wrap and let rise in a warm place for 2-2.5 hours until at least doubled in size.

Prep loaf pan either by buttering sides or paper with parchment paper.

Generously flour counter as this is a fairly wet dough. Roll out dough in a long rectangle. Add currants on top and then cut lengthwise in half.

Roll each strip of dough into a cylinder. Place into pan with seam side down and spiral against the longer side of the pan.

Let rise second time for 1 hour.

Bake 375F (190C) for 25-30 mins until golden brown. Rotate pan for an even bake.

Allow to cool for 15 mins in pan and then unmold. You can brush the top with melted butter for a shiny finish!

Makes 1 loaf