Cloud-Soft Milk Bread
Japan’s Famous Cloud-Soft Bread: Make it Perfectly at Home!
In today’s busy world, who bakes bread at home? It’s true, it’s rare, but the privilege of savoring warm bread straight from the oven is a happiness only the baker can truly feel!
Bread Dough Ingredients
- 600g Bread Flour (High-Gluten Flour)
- 13g Instant Dry Yeast
- 30g Skim Milk Powder
- 80g Sugar
- 5g Salt
- 1 medium Egg
- 350g Lukewarm Milk
- 50g Butter, softened
Cooking Instructions
Step 1
1. In a bread maker or stand mixer bowl, add the bread flour, instant yeast, skim milk powder, sugar, and salt in order. Pour in the egg and lukewarm milk. Use the bread maker’s dough cycle or your mixer to knead the ingredients until they form a cohesive dough. Add the softened butter and continue kneading until you achieve a smooth, elastic dough (about 15-20 minutes). Once done, transfer the dough to a lightly oiled bowl.
Step 2
2. Shape the dough into a ball, place it in the bowl, cover with plastic wrap, and begin the first proof in a warm place. The process is the same as the onion bread recipe linked below. (Ideal temperature: 27-30°C / 80-86°F)
Step 3
The first proof is complete when the dough has doubled in size. This typically takes about 1 hour. To check, gently poke the dough with a floured finger; if the indentation remains, it’s ready.
Step 4
3. Once the first proof is finished, turn the dough out onto a lightly floured surface and gently deflate it by pressing down. Divide the dough into 8 equal portions and shape each into a ball. (This recipe divides it into 8 for smaller rolls, but for a standard loaf, divide into 2 or 3 larger pieces.)
Step 5
Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes (bench time). After resting, gently press down on each dough ball to remove any large air bubbles, then arrange them snugly in your prepared loaf pan(s). (I used square pans for these rolls; standard loaf pans are also suitable.)
Step 6
4. To start the final proof, place a bowl of hot water inside a styrofoam box (or another warm, enclosed space). Place the loaf pan(s) containing the dough into this warm environment. Cover the dough with plastic wrap to prevent condensation from dripping onto the surface. Allow the dough to proof for about 40 minutes.
Step 7
The dough should have puffed up beautifully after the final proof. ^^
Step 8
While preheating your oven to 180°C (350°F), it’s beneficial to place a small pan of water on the bottom rack. This creates steam, keeping the oven environment moist and ensuring a softer crust on your bread. (Alternatively, you can place the water pan next to the dough in the oven.)
Step 9
5. Bake in the preheated oven at 180°C (350°F). A standard loaf will take about 1 hour, while smaller rolls like these will bake in approximately 30 minutes. (I baked mine for 30 minutes.) If the tops brown too quickly, you can loosely tent them with aluminum foil.
Step 10
The bread is incredibly soft and fluffy, like cotton candy – truly amazing! While it takes time and a bit of effort, the delicious reward of tasting warm, homemade bread is well worth the journey.
