Instant Pot Soft and Fluffy Japanese Milk Bread Recipe (Tangzhong Method). Fluffy, airy, and fun Japanese Milk Bread cannot be beaten. This light wonder makes the base for so many wonderful foods; what would be better than fresh bread in one afternoon!?

Instant Pot Soft and Fluffy Japanese Milk Bread Recipe (Tangzhong Method)

Japanese milk bread is an amazingly decadent form of white bread. It is similar to a brioche in flavor and texture. This bread uses the richness of butter and milk to create a luxuriously creamy flavor. This bread is famous for sandwiches, french Toast, and more!

The trick to this traditional Japanese-style bread is the Tangzhong mixture. Tangzhong is a blend of flour, milk, and water cooked and then added to the dough. This technique adds depth, flavor, and structure to the bread, making Japanese Milk Bread unique.

What You Will Love About Instant Pot Japanese Milk Bread

Unlimited Options-Japanese milk bread is impressive because you can do anything with it. It is the perfect white bread for a cold-cut sandwich or a hot grilled cheese, and it works for French Toast and Monte Cristo sandwiches, but it can also be eaten plain or with jam. The possible uses for Japanese milk bread are boundless!
Breezy Baking-Breadmaking can feel intimidating, but my recipe was designed to simplify the process. This method of bread making creates an airy yet well-structured bread; you do not need to be a master chef to make it!
Sensational Speed-Many loaves of bread require a lot of time to rise, but my recipe for Instant Pot Japanese Milk Bread only needs about an hour to rise. This means you can make fresh bread all in one afternoon! Plus, using the Instant Pot helps ensure the bread is fully baked in no time.

Ingredients for Instant Pot Japanese Milk Bread

Ingredients for the Dough:

All-Purpose Flour-A.P. Flour has the right protein content to create a nice gluten structure in this fluffy bread. This flour will help you achieve an airy yet strong structured bread.
White Granulated Sugar-Sugar adds sweetness to the bread, and it feeds the yeast in the bread allowing for even more growth and a wonderfully light-bready texture.
Salt-To gives balance to the bread.
Milk-Even more milk is added to provide the signature flavor of this rich bread.
Egg- this recipe uses only one yet to help add structure, fat, and flavor to the bread. This also means that Japanese Milk Bread is considerably lighter than some of its enriched bread cousins, like brioche, which uses far more eggs.
Butter- everything is better with butter! This creamy addition keeps the bread light yet flavorful. The butter for this recipe needs to be soft, not melted.

Ingredients for the Yeast Mixture:

Active Dry Yeast-Active dry is a great type of yeast to have on hand, and it has an excellent long shelf-life thanks to the organism’s dormancy. The yeast will come back to life when bloomed in warm water, allowing you to bake beautiful bread without worrying about keeping fresh yeast.
Warm Water-This is crucial to the success of your bread. If you use too hot water, it will scald the yeast, and it will not bloom. Use a thermometer to check your water temperature. It should be at around 79°F.

Ingredients for the Tangzhong Mixture:

All-Purpose Flour-For this traditional bread, flour is cooked with milk and water to create a thickened paste that adds structure, flavor, and fat to the bread.
Milk-Dairy is the key to the decadent flavor of this bread. Use whatever milk you have on hand, but whole milk is an excellent choice in baking for its high-fat content.
Water-To helps thin the tangzhong and bring additional structure.

Step-by-Step Instructions

Make the Yeast Mixture:

Warm the water in the microwave for six seconds. The idea is not to overheat the water so that it will not kill the yeast. Mix and set aside until the yeast blooms. This takes about five to ten minutes.

Make the Tangzhong Mixture:

Turn on the heat to low. Place the Tangzhong ingredients into the small saucepan and mix them. Continually mix on low heat until the mixture becomes pasty but not burnt. This process takes five to eight minutes.

Mix the Dough Base:

Place parchment paper into your bread pan and spray nonstick oil. Set aside. Attach your hook attachment to the electric mixer. Place the flour, white granulated sugar, yeast, and Tangzhong mixture in the electric mixing bowl. Mix the ingredients to low speed until the mixture looks like wet sand.
Now you can add the softened butter. Mix to medium speed. The mixture will look wet, but eventually, it will form into a dough. Mix until the flour mixture does not stick to the side of the bowl.
Remove the dough and form it into a ball. Brush the bowl you used with oil and return the dough to it. Turn the dough so that it will be coated with oil. Cover and place the dough in a warm place for one hour.
After an hour, sprinkle your working area with flour and divide the dough into three. Form each into a smaller ball and flatten it using a rolling pin. Roll the dough into a log and place it seam-side down into the prepared bread pan. Do the same to the rest of the dough. Cover the dough with a cloth or plastic wrap and let it sit in a warm place for thirty minutes.

How to Bake in the Instant Pot:

Prepare the pan by lining it with parchment paper and spraying it with non-stick oil. Set it aside.
Place the trivet in the inner pot. Let the trivet hold the pan together. Place the inner pot into the instant pot base and cover it with the air fryer lid.
Push the bake setting button and set the temperature to 350 F. Set the timer to fourteen minutes. Brush with an egg wash at the ten-minute mark and continue baking. Tap the bread; if it sounds hollow, it is done.

How to Bake in the Oven:

Place the oven rack in the middle layer. Do the steps mentioned and preheat the oven to 350 F. When the oven is ready, place the bread pan in the middle of the rack and bake for eighteen to twenty minutes. Start checking the bread after eighteen minutes by tapping the bread. If it sounds hollow, the bread is done.

Expert Tips and Tricks

Invest in a thermometer. Temperature is critical when making bread. From the temperature of the water to the temperature of the dough, there are many points at which you might want to temp your food.
Every kitchen’s temperature and humidity are different. That means your bread may rise faster or slower than the one-hour rise time. If you notice your bread is not really rising, you can wait a little longer, but be wary that the rise is only at its peak for a short time, and you do not want to miss that window!

What to Serve with Instant Pot Japanese Milk Bread?

This bread makes a beautiful addition to any table. From breakfast to dessert, there are hundreds of ways to use this bread. One of my favorites is to use Japanese Milk Bread for French Toast; try my Hong Kong Style French Toast using this dreamy Milk Bread.

If you’re in the mood for something more savory, slice up some of this bread and top it with pork belly and spicy mayo. Keep it simple and have Japanese Milk Bread toast. No matter how you eat it, this creamy bread will shine!

Can I Store Leftover Japanese Milk Bread?

Yes! Allow the bread to cool completely, then wrap any leftover Japanese Milk Bread in plastic wrap and store at room temperature. This bread will stay fresh for up to three days when kept well-wrapped and in ambient conditions.

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Instant Pot Soft and Fluffy Japanese Milk Bread Recipe (Tangzhong Method)

5 from 1 vote

Print Pin Rate

Servings: people

Calories: 232kcal

Author: Shobee

Equipment

1 Instant Pot Duo Crisps plus Air Fryer Lid 8 quart
1 Instant Pot Trivet
1 Bread Pan 6 x 3 bread pan with 1 1/2 inch deep
small sauce cooking pan
Spatula for Mixing

Ingredients

Yeast Mixture

1/2 tbsp Active Dry Yeast
1/8 cup warm water not too hot, you don't want to kill the yeast

Tangzhong Mixture

1 tbsp all-purpose flour
1 tbsp milk
2 1/2 tbsp water

Dough

1 1/2 cups all-purpose flour
1/8 cup white granulated sugar
1/2 tsp salt
1/4 cup milk
1 large egg
2 tbsp softened butter This is not melted butter but softened butter in a room temperature.
yeast mixture
tangzhong mixture

Instructions

Yeast Mixture

Warm the water in the microwave for six seconds. The idea is not to overheat the water so that it will not kill the yeast. Mix and set aside until the yeast blooms. This takes about five to ten minutes.

Tangzhong Mixture

Turn on the heat to low. Place the Tangzhong ingredients into the small saucepan and mix them together. Continually mix on low heat until the mixture becomes pasty, but not burnt. This process takes five to eight minutes.

Dough Base

Place parchment paper into your bread pan and spray nonstick oil. Set aside. Attach your hook attachment to the electric mixer. Place the flour, white granulated sugar, yeast mixture, and Tangzhong mixture in the electric mixing bowl. Mix the ingredients to low speed until the mixture will look like wet sand.
Now you can add the softened butter. Mix to medium speed. The mixture will look really wet, but eventually, it will form into a dough. Mix until the flour mixture will not stick to the side of the bowl.
Remove the dough and form it into a ball. Brush the bowl you used with oil and return the dough back into it. Turn the dough so that it will be coated with oil. Cover and place the dough in a warm place for one hour.
After an hour, sprinkle your working area with flour and divide the dough into three. Form each into a smaller ball and flatten it using a rolling pin. Roll the dough into a log and place it sealed down into the prepared bread pan. Do the same to the rest of the dough. Cover the dough with a cloth or plastic wrap and let it sit in a warm place for thirty minutes.

Baking the Japanese bread in the Instant Pot

Prepare the pan by lining it with parchment paper and spraying it with non stick oil. Set it aside.
Place the trivet in the inner pot. Let the trivet hold the pan together. Place the inner pot into the instant pot base and cover it with the air fryer lid.
Push the bake setting button and set the temperature to 350 F. Set the timer to fourteen minutes. Brush with an egg wash at ten minutes and continue baking. Tap the bread and if sounds hollow, the bread is done.

How to Bake in the a oven

Place oven rack at the middle layer. Do the steps mentioned and pre heat oven at 350 F. When the oven is ready, place the bread pan to the middle of the rack and bake for eighteen to twenty minutes. Start checking the bread at eighteen minutes by tapping the bread. If it sounds hollow, the bread is done.

Video

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Nutrition

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...

Instant Soft and Fluffy Japanese Milk Bread Recipe

Instant Pot Soft and Fluffy Japanese Milk Bread Recipe (Tangzhong Method)

What You Will Love About Instant Pot Japanese Milk Bread

Ingredients for Instant Pot Japanese Milk Bread

Ingredients for the Tangzhong Mixture:

Step-by-Step Instructions

Expert Tips and Tricks

What to Serve with Instant Pot Japanese Milk Bread?

Can I Store Leftover Japanese Milk Bread?