This is the ultimate fluffy fresh milk bread inspired by Nogami! The incredibly soft texture that's right on the edge of collapsing is absolutely irresistible! ♡
Ingredients
1 servings- Bread flour250g【375g】
- Milk155g【230g】
- Heavy cream50g【75g】
- Butter20g【30g】
- Sugar15g【22g】
- Honey15g【22g】
- Salt4g【6g】
- Dry yeast3g【4g】
- Bread flour235g【352g】
- Milk145g【217g】
- Heavy cream47g【70g】
- Butter18g【27g】
- Sugar14g【21g】
- Honey14g【21g】
- Salt4g scant【6g scant】
- Dry yeast3g【4g】
Directions
240 min- 1
Add all ingredients (250g bread flour【375g】, 155g milk【230g】, 50g heavy cream【75g】, 20g butter【30g】, 15g sugar【22g】, 15g honey【22g】, 4g salt【6g】, 3g dry yeast【4g】) to your bread maker and run through the first fermentation cycle.
- 2
Divide the fermented dough in half, cover with a damp cloth, and let rest for 10 minutes (bench time).
- 3
After 10 minutes, stretch the dough with a rolling pin into a rectangle approximately 15×20cm and deflate the gas thoroughly.
- 4
Fold both ends of the dough inward by 1/3 each, then roll up tightly and shape.
- 5
Lightly butter the bread loaf pan, place the dough inside, and begin second fermentation.
- 6
Let rise at room temperature for approximately 45 minutes to 1 hour until the dough is about 70-80% risen. Set the baking sheet and preheat the oven to 210°C. If the dough appears dry, lightly mist with water.
- 7
Reduce the oven temperature to 200°C and bake for 15 minutes, then rotate the pan front to back to prevent uneven browning. Reduce temperature to 140°C and bake for an additional 13-15 minutes.
- 8
Immediately remove the lid after baking, then drop the pan from about 15cm height several times to release steam and gas. Carefully remove the bread from the pan.
- 9
If making 1.5 loaves, add approximately 5 minutes to the 200°C baking time. For 2 loaves, add approximately 2 minutes to the 140°C baking time.
- 10
If the crust feels too thick or you're concerned about collapse, reduce the total measurements by 6% for better balance.
- 11
Bread flour from foreign sources is recommended. If using domestic wheat flour, reduce milk by 3-5% to prevent a sticky texture.
Tips
Perform the second fermentation slowly and allow proper bench time for softer dough. Adjust baking temperature according to your oven. Using heavy cream with fat content higher than low-fat versions will enhance the milk flavor.
Nutrition
Per serving- Calories1300 kcal
- Protein38 g
- Fat42 g
- Carbs195 g
- Sodium3.5 g
This is the ultimate fluffy fresh milk bread inspired by Nogami! The incredibly soft texture that's right on the edge of collapsing is absolutely irresistible! ♡
Ingredients
1 servings- Bread flour250g【375g】
- Milk155g【230g】
- Heavy cream50g【75g】
- Butter20g【30g】
- Sugar15g【22g】
- Honey15g【22g】
- Salt4g【6g】
- Dry yeast3g【4g】
- Bread flour235g【352g】
- Milk145g【217g】
- Heavy cream47g【70g】
- Butter18g【27g】
- Sugar14g【21g】
- Honey14g【21g】
- Salt4g scant【6g scant】
- Dry yeast3g【4g】
Directions
240 min- 1
Add all ingredients (250g bread flour【375g】, 155g milk【230g】, 50g heavy cream【75g】, 20g butter【30g】, 15g sugar【22g】, 15g honey【22g】, 4g salt【6g】, 3g dry yeast【4g】) to your bread maker and run through the first fermentation cycle.
- 2
Divide the fermented dough in half, cover with a damp cloth, and let rest for 10 minutes (bench time).
- 3
After 10 minutes, stretch the dough with a rolling pin into a rectangle approximately 15×20cm and deflate the gas thoroughly.
- 4
Fold both ends of the dough inward by 1/3 each, then roll up tightly and shape.
- 5
Lightly butter the bread loaf pan, place the dough inside, and begin second fermentation.
- 6
Let rise at room temperature for approximately 45 minutes to 1 hour until the dough is about 70-80% risen. Set the baking sheet and preheat the oven to 210°C. If the dough appears dry, lightly mist with water.
- 7
Reduce the oven temperature to 200°C and bake for 15 minutes, then rotate the pan front to back to prevent uneven browning. Reduce temperature to 140°C and bake for an additional 13-15 minutes.
- 8
Immediately remove the lid after baking, then drop the pan from about 15cm height several times to release steam and gas. Carefully remove the bread from the pan.
- 9
If making 1.5 loaves, add approximately 5 minutes to the 200°C baking time. For 2 loaves, add approximately 2 minutes to the 140°C baking time.
- 10
If the crust feels too thick or you're concerned about collapse, reduce the total measurements by 6% for better balance.
- 11
Bread flour from foreign sources is recommended. If using domestic wheat flour, reduce milk by 3-5% to prevent a sticky texture.
Nutrition
Per serving- Calories1300 kcal
- Protein38 g
- Fat42 g
- Carbs195 g
- Sodium3.5 g
Tips
Perform the second fermentation slowly and allow proper bench time for softer dough. Adjust baking temperature according to your oven. Using heavy cream with fat content higher than low-fat versions will enhance the milk flavor.