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Japanese-Style White Bread

Recipe photo courtesy of Mike Krautter

This traditional Japanese-style bread, also known as Japanese milk bread, has a soft, buttery texture unlike traditional American white bread. Martha made this recipe on Martha Bakes episode 606.




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How would you rate this recipe?
  • oksang2018
    5 AUG, 2018
    Watched the bread making on Martha bakes and decided to make it. What a great recipe! Absolutely loved it!!! Thank you!
  • svcatsmeowoutl
    10 JUL, 2018
    This is a fantastic bread! My granddaughter made this and won a blue ribbon at our county fair and then another blue at state fair when she was 10 yrs old! We make this all the time now...It makes terrific sandwiches...and toast....and sweet rolls....
  • beezee6335018472
    18 DEC, 2017
    This is the best white bread recipe hands down that we have ever had! Excellent!! Hardest thing is the required 3 risings instead of the traditional 2, but well worth it!
  • bobip8
    5 DEC, 2017
    The four stars are for the directions. I give the bread itself 5 stars! I mixed the dough in my bread maker. I used buttermilk (because I had it). I set the temp to 425 but after 15 minutes the bread was already very brown on top. I tented the bread and lowered the temp to 350. I baked it for an additional 15 min. (total of 30 min) and the bread was done. I followed the rest of the directions for cooling and buttering the top. Next time I make this I'm going to bake for 30 min at 350. It's a great sandwich bread with a nice chew to the crust. I thought the bread was going to be too sweet with all the sugar but it wasn't sweet at all. I think the amount of sugar probably contributed to the bread browning so quickly. I will be making this on a regular basis.
  • dmeru601
    4 DEC, 2017
    This was the best sandwhich bread I’ve ever baked! This will now be my “go to” recipe!
  • joaniechristen1
    18 NOV, 2017
    I followed the recipe except when I baked it I didn’t put my oven quite as hot as the recipe . I did 400 for 15 minutes and then 350 for the remainder and it turned out beautiful. I will definitely be making this again. Thanks for a great recipe.
  • shilpayadavalli
    25 JUL, 2016
    My final product seemed just like regular old white bread. It was a lot of a effort for a result that could have been achieved with store-bought bread. It was not fluffy like real Hokkaido bread. I wish there were more tips and tricks for people who are not familiar with making this type of bread. I will likely not try this recipe again.
    • debbed21
      23 JUL, 2017
      My results were quite opposite. It was very light, had a fine crumb and was very tasty. Please try it again. I followed the recipe to the letter after watching her make this on her tv show.
  • debbed21
    14 JUL, 2017
    I made the sandwich bread two weeks ago. It was so easy and delicious. Today, I made the cinnamon bread. I made the braided loaves and again they were easy and delicious. My only problem was that tops were beginning to burn in 10 minutes. Even after tenting them, they got quite dark. Is this normal or what should I do differently? Thank you for the amazing recipe!
  • vickeluv2knit
    26 JUN, 2017
    I made this bread today. It is very fluffy. I'm not familiar with Hokkaido bread so I can't speak to that. It tastes ver much like brioche. It is very good.
  • maryloub1957
    20 MAR, 2017
    Excellent, I make all of my breads by hand as I do not have a mixer. This bread came together beautifully. I didn't have an egg so I subs[filtered]uted baking powder, oil, and h2o. The texture was wonderful.My husband said it was the best bread I have made. Thank you Martha.

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