There’s nothing quite like the tender, cloud like texture of fluffy Japanese milk bread. When I first made this bread in my home kitchen, the result was so soft and buttery I could hardly believe it didn’t have any dairy or eggs. Just a few ingredients, a little patience, and the reward is a loaf that’s perfect for sandwiches, toast, or simply torn apart and eaten warm.
This bread is not just about taste it’s about texture. The key is in the kneading, the rise, and a gentle hand when shaping. Whether you’re baking it as a beginner or revisiting a classic, this recipe is the one you’ll come back to over and over again.
“Fluffy like a pillow, golden like the sun, and soft enough to melt in your mouth this is Japanese milk bread.”
Why You’ll Fall in Love With This Bread
Minimal ingredients: Just flour, yeast, water, sugar, salt, and oil.
Incredible softness: Thanks to proper kneading and rising.
Perfect for all meals: Breakfast toast, sandwich base, or served warm with soup.
No eggs or dairy needed: Yet still rich and satisfying.
Beginner friendly: A great way to build your confidence with yeast dough.
If you love ultra soft breads, don’t miss our soft and fluffy milk bread and milk brioche recipe they’re both warm kitchen staples in my home.
Ingredients for Japanese Milk Bread
200 ml of warm water (about 0.85 cup)
25 g of sugar (2 tablespoons)
3 g of active dry yeast (1 teaspoon)
300 g of bread flour or wheat flour (2 cups)
3 g of salt (1/2 teaspoon)
20 g of olive oil (2 tablespoons)
Step by Step Instructions
1: Activate the Yeast
Combine the warm water, sugar, and yeast in a bowl.
Let it sit for 5-10 minutes until frothy this is when the yeast “wakes up.”
2: Mix and Knead the Dough
Add flour and salt to the yeast mixture.
Stir until a rough dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
3: Add the Olive Oil
Drizzle olive oil over the dough and knead for another 5 minutes until well absorbed.
4: First Rise
Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours.
It should double in size if not, give it more time.
5: Shape the Dough
Punch down the dough and divide it into equal portions.
Shape each into a smooth ball and place into a greased loaf pan.
6: Second Rise
Let the dough rest for another 30-45 minutes until it fills the pan and domes slightly above the rim.
7: Bake
Preheat the oven to 350°F (180°C).
Optionally, brush the top with milk for a shinier crust.
Bake for 25-30 minutes until golden brown on top.
8: Cool and Enjoy
Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Slice with a sharp bread knife and enjoy!
Sliced fluffy Japanese milk bread on a cooling rack
Homemade Japanese milk bread baked to golden perfection
Chef’s Pro Tips for the Perfect Loaf
Use a kitchen scale: Precision is key for fluffy texture. Weigh your ingredients for best results.
Don’t skip the kneading: This develops the gluten structure for that iconic pull apart crumb.
Hydration matters: Too much flour = dry loaf. The dough should feel soft and slightly tacky, not stiff.
Want more baking tips? Browse our soft bread dough guide or our fluffy bread loaf tutorial for deeper dives into dough techniques.
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