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Typical Japanese Bread is a soft white bread used to make many kinds of Kashi Pan (sweet bread)such as An Pan and Melon Pan. Japanese people love the softness in bread so much that it’s almost fanatical. There are more rustic crusty breads around and they like thosekinds too, however, they always go back to sweet soft bread thatpeopleare familiar with. Japanese Basic Bread has a hint of sweetness but not overly, so you can makeit intoeither sweet or savory bread. Once you master this versatile bread, you will be able to enjoy all sorts of arrangements of Japanese bread.
Japanese Bread is heavily influenced by European bread just like Japanese western style sweets, but it has been altered to their liking over the last 100 years. Japanese soft bread made with milk and butter is so tender and light, and loved by everyone today. It is usually filled or topped with thingslike Anko (sweet red beans), custard cream, or many other tasty additions.
Kashi Pan is usually eaten for snacks or as a light meal for breakfast and lunch. There are bakeries in every corner in the cities in Japan, from a suburban residential area to a business park in downtown. They open very earlyin the morning and are ready to serve for even theearliest commuter. Because there are a lot of bakeriesto buy freshly made tasty bread anywhere in Japan, people there might notneed to make bread at home…. But not the case for the rest of us here! Bread making at homeis time consuming, and yes, it may be a little finicky for beginners to get the right texture of the dough. The combination of ingredients, preparation, and baking conditions is tricky and it can definitely be frustrating at first. Watch the video for tips and keep trying! (For example, you can check if the bread dough has been kneaded enough when you can stretch the dough very thinly without breaking.) Fresh home-made warmbreadis so good that it’s worth the effort. You may not feel the necessity of havingthose bakeries anymore… perhaps.
We simply sprinkled with sugar here, butyou can fill or top with anything you like. Have fun and experiment with it!
Print Recipe
Prep Time2 hours hrs
Cook Time10 minutes mins
Total Time2 hours hrs 10 minutes mins
Course: Breakfast, Side Dish, Snack
Cuisine: Japanese
Keyword: bread, japanese bread
Servings: 8 pieces
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Equipment
Ingredients
- 200 ml milk lukewarm
- 5 g active dry yeast
- 30 g sugar
- 240 g bread flour
- 60 g cake flour
- 5 g salt
- 10 g dry milk powder
- 30 g butter room temperature
- egg wash: 1 egg plus pinch of salt mixed well
- pearl sugar
Instructions
Put lukewarm milk, yeast, and sugar in a stand mixer bowl, then whisk well. Let it sit for 5 minutes.
Combine bread flour and cake flour, and add to the milk mixture. Add salt and milk powder, and start the mixer kneading with a dough hook at medium speed.
When the dough is becoming a ball (after about 8 minutes), add soft butter and knead for another 4-5 minutes until the butter is completely incorporated. Cover with plastic, and leave in a warm place about 1 hour until the dough has doubled in size.
Take the dough and push gently to deflate the gas from the dough. Put on to a cutting board, and cut into 8 equal pieces about 2.5oz (or 70g) each. Form into small balls. Let them rest for 15 minutes covered.
Place shaped dough balls on a baking sheet lined with parchment paper, leaving 2″ (or 5cm) space between the balls. Brush egg wash (the mixture of egg with a pinch of salt) on the surface of the dough, and sprinkle some sugar on top. Leave them to double in size, about 1 hour.
Bake in a preheated oven at 400F(205C) for about 9 minutes until they brown.
Video
breadJapanese bread
March 9, 2015 By JapaneseCooking101
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
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Shao
November 8, 2016 at 5:37 pm
Hi!
If I don’t have any dry milk powder, what can I used instead?
Thank you.
