Soft Sandwich Loaf (Japanese milk loaf)
How to make a deliciously soft sandwich loaf, or Japanese milk loaf, easy step by step instructions, from start to finish.
Ingredients
Method
- 340g / 12oz Strong white bread flour
- 210g / 210mls Lukewarm milk / 40°C / 104°F
- 25g / 1oz Butter (soft)
- 4g / 1tsp Instant or active dried yeast
- 25g /2tbls Sugar or Honey
- 8g / 1tsp Salt
- Loaf tin size:
- 20 x 11 x 10cm / 8 x 4½ x 4in (see Amazon link below)
- Add the yeast and sugar to the warm milk, and stir until dissolved, set it aside, until the yeast shows signs of activation, approximately 10 minutes.
- Add the salt to the flour and mix it in.
- If you are using a machine, add the now activated yeast mixture to your stand mixer bowl.
- Add the flour and the salt to the bowl, (do not add the butter yet) and using the dough hook, mix for 2 minutes.
- Now add the butter to the dough in the bowl, mix until the butter is fully incorporated, now knead for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients (except the butter) to a bowl, and partially mix it all together, tip it out onto your worktop and knead the dough for 2 minutes, now add your soft butter, and knead for 10 minutes, then carry on with recipe.
- Turn out the dough from the mixer, and form it into a ball, place it into a bowl, cover the bowl, and let it proof for at a minimum of 45 minutes, the dough should have doubled in size (this time may vary depending on the temperature of your kitchen)Grease a 2lb / 900g loaf tin/pan, see ingredients list for recommended pan sizes, (the exact pan on Amazon, that I use is advertised at the bottom of this page).
- After the first rise, turn out the proven dough onto a dry, none floured surface, knock the dough back, and form it into a ball.
- Divide the dough into 3 equal pieces, and form them into an oval shape, allow them to rest for 5 minutes.
- Once rested, roll them out into a large flat oval using your rolling pin, without overlapping fold in the sides, you should now have a long strip approx: 2½ inches wide.
- Turn the strip over, and dust lightly with flour, and roll it out until you have a strip 30 x 7cm / 12 x 2½ inches long.
- Flip the strip over again, so you now have a sticky side facing upwards.
- Starting from the top, firmly roll the strip of dough tightly towards you, once you reach the end, firmly nip the dough together.
- Once all 3 are rolled, place them evenly into the greased loaf tin/pan.
- Cover the pan, and allow to proof for 45 minutes, (this time may vary depending on the temperature of your kitchen)
- When there’s only 10 minutes left on the proof time, preheat your oven to 170°C / 340°F / of Gas mark 3.
- Once the oven is up to temperature, place the loaf tin/pan in the middle of the oven, and set your timer for 30 minutes.
- Once the time is up, remove the tin from the oven, carefully turn out the loaf from the tin, place the now naked loaf (in what I like to call commando style : ) back in the oven for a further 5 minutes, this will add a little more colour to the loaf.
- Once the time is up, place the loaf on a wire rack to cool.
- While it is still hot, rub the top of the loaf with butter, this will make the crust of the loaf even softer.
- Slice and serve as sandwiches, with your favourite fillings, this bread also makes perfect ordinary or French toast.
Equipment & products used in my kitchen and videos
