Best Soft and Fluffy Japanese Milk Bread

Step 1

Combine warm milk and yeast in a bowl and let it sit to activate for 5 min. Make sure the milk is not so hot that it kills the yeast.

Step 2

In a bowl, combine the bread flour, sugar, salt, egg, cream cheese and yeast/milk mixture. Avoid touching the yeast with the salt as that could slow the yeast growth

Step 3

Using the dough hook attachment of a stand or hand mixer, knead for 10 minutes

Step 4

Shape the dough into a round. Place dough in oiled bowl and cover with plastic wrap and a kitchen towel. Let it rise for 1 hour at room temperature in summer (around 26c) or 1.5 hour in winter (around 24c room)

Step 5

Once the dough has doubled in size, divide it into 8 equal portions. Knead each to remove the air and shape into a ball.

Step 6

Cover the dough with plastic and kitchen towel again and let rise for 15-20 minutes depending on your room temperature.

Step 7

Knead each ball to remove the air and shape into a ball again. Line a baking dish with parchment paper and place dough balls in baking dish. Cover and  let rise for 60 - 90 minutes, until they have doubled in size

Step 8

Using a fine sieve, dust the tops of the dough with powdered sugar (if you want it a bit sweet) or flour and bake at 180c/360f for 12-15 min (set timer for 12 min and check to see if it's browned on top. If not, bake for a few minutes longer)

Step 9

Remove from oven, let it cool down, and enjoy!