I mostly watch these videos because I get called a "Beautiful Lovely". I don't have a lot going on in my life right now. This means a lot to me. Thank you, Emmy.
I've been making this bread for a few months, and it's COMPLETELY ADDICTIVE!! People who've tasted it, have actually tried to steal the rest of the bread from me. (No joke.) I was asked to bring rolls for a Thanksgiving luncheon for 25 people. I made 125 rolls, thinking that I could bring a bunch home. 4 rolls came home with me. I've recently started using a bread machine to do the "heavy lifting". I make the tangzhong then add to the dry ingredients and it mixes perfectly and goes through the first rise. After the first rise, I pull the dough and hand knead in the butter which honestly DOES make a difference in that it makes it even softer and fluffier. Another thing that I've started experimenting with is using this dough to make cinnamon rolls and this is SERIOUSLY AMAZING!! I live in a very small rural town and for Christmas we do neighbor gifts (usually cookies or something). This year I'll be making Japanese milk bread cinnamon rolls. YUM!!
MidwestMom MaBear the recipe I followed does! It had me use milk, heavy cream and a little milk powder. It also called for kneading in butter like this person did. It came out AMAZING!! It was: food52.com/recipes/30962-hokkaido-milk-bread in case you were shopping around for recipes!
@@midwestmommabear7869 I've changed the recipe since I've been making it. I now use regular milk and add 3-4 eggs. The bread is very yellow, but it tastes delicious. I don't use heavy cream or milk powder, although I've been thinking about how I can make it using milk powder or possibly even creamer. (BTW - I started using more eggs because I live in a very rural area and neighbors give me 2-3 dozen eggs per week -- so I make bread and give it back to them.) I'm also going to try using 1/2 butter and 1/2 solid coconut oil.) I do love to experiment with bread.
Hi Emmy, thanks for the demo of Milk Bread. I did it exactly like yours, and it came out incredible, So after mixing the Milk Bread, I got this idea to do a Milk Bread Rye. Changes to the King Arthur are: 1 1/2 cups bread flour, 1 1/2 cups rye flour, 1/4 cups pure gluten (for the rye), add 2 Tbsp. Carraway seeds. and finally double the milk to 1 cup (rye is a thirsty flour.) It came out soooo yummy. If you like rye, you'll love this one. Thanks, Marc
I always leave my Tangzhong in a slurry form until it cools because it makes the bread much softer and fluffier. I also use a Milk egg wash its the more Korean way of doing it. The bread looks good but I bet if you left the slurry to cool before mixing it would have had more of that tearing and bounciness. You did a great job though! One thing with bread flower and Tangzhong Milk Bread is to try not to knead it too much. If you put too much gluten into the bread it will loose the softness.
Britney DeLaRosa , I baked 2 loaves today following "Umi's Baking" on youtube, came out better than King Arthur recipe Emmy used even using AP flour and no milk powder( I don't have them. too lazy to shop 🙂). Umi's recipe called for brushing on egg yolk and milk and cooling the slurry.
Emmy; My mom used to make these incredible dinner rolls that look exactly like these!!! Unfortunately, at the time, I wasn't interested in cooking, but I am now, and I am desperately searching how to reproduce her fantastic rolls!!! (She's passed on so obviously can't give me her recipe!) I will give these a try!!! Wish me luck!!!!
Try Maangchi’s dinner roll recipe! They look quite similar to this bread so I hope they work out for you! Here’s the link to her video: ua-cam.com/video/T8NVqDQZWgk/v-deo.html
If your mother was in the USA, then odds are what she was making are called Parker House rolls. You can find recipes online for them. They are/were super popular in the 1930's-1960's and commonly served for dinners.
I feel your pain! For me it was my grandmothers rolled dumplings. Another thing you might want to try in your search is potato bread. It uses mashed potato to achieve the same purpose as the "water roux" in this recipe, with similar results, and its been quite popular in the US for a century or so.
Along with the other suggestions, you can take this recipe and cut it into 8 pieces, roll them up into rounds, and bake them together in a round cake pan. That will give you rolls from the same recipe, and might be a good approximation.
@@shannoncamara9619 Yeah I know but I thought you may wanna know. And I do believe they were pork. I must've missed where she said it was gonna be a sweet bao. I know she's done two bao recipes
I remember the first time I ever had milk bread was when I was living in Seoul. I bought a loaf of bread while grocery shopping and thought I'd snack on a slice while we walked around the e-market and HOLY CRAP. It was so, so amazing. I ended up eating the whole loaf on our walk, lmao. I was at the store buying bread like once or twice a week after that, I just couldn't get over how delicious it was. Pretty sad to be back in Texas now because I can't get it anymore.
I don't think that's normal lactose intolerance. Normally no one should be lactose intolerant when they're first born. Instead lactose intolerance develops are a person begins weaning.
For those of you wondering, this recipe works nicely with a bread maker. I just pulled my loaf out of my machine and it turned out perfectly! I just followed my bread maker's instructions by putting the wet ingredients, including the roux in first, then the flour then the yeast it made a perfect loaf! I think this is my new go-to recipe for sandwich bread!
I Love that you thoroughly explain the process and purpose of each ingredient... You are so realistic in your demonstration and so sweet and patient with your audience.
Yeah legit shes garbage at running a cooking channel I scroll down to find the a written version of the recipe and it's no where to be found I guees thats why she linked the original king Arthur recipe and then I go to try and make it and I have to fallow along with the video and then she doesn't say how much milk she adds in after she done to cool off the tangzhong.
I can think of sooooo many ways to modify this recipe, like filling the rolls with cheese & jalapeños, cinnamon sugar with rum soaked raisins and toasted pecans, or some sort of dark chocolate sugar mixture. yummmmmmm!
The face you made when your mixer attachment fell off was hilarious. I love your mindset about food. I also love to cook and react the same way when my kitchen doesn't cooperate.
I just took my first bite out of my loaf and it's delicious!! It looks and tastes the same as regular milk bread, as I substituted bread flour for all-purpose flour and kneaded it a bit longer to get some more gluten in it. Really yummy recipe and great video! Thanks ! :-)
I get them at Tensuke Market in Columbus Ohio. It is called Mepuru Pan and it is on a rack at the end of the snack aisle. There is also a Japanese Bakery, a Ramen Place, a Sushi Bar, and a Japanese Restaurant next door. It is super cool when it comes to dining. You have a lot of options. Another delight at the market is Yokan. You eat it with tea as a snack or dessert. If you have trouble finding anything, just ask the staff "(thing you want to find) ga doko des-ka?"
It’s so simple to just watch and enjoy your videos as a long time subscriber. But the thought just occurred to me how much preparation and research you have to do to be as accurate as possible. Excellent job Emmy! You’re the absolute best. Can’t wait for five million subs. ❤️
I know this is two years old but I made this for Christmas day supper with my sister and her family. My boys were with their dad. The bread was a hit. It is so good and I am not good at just reading recipes sometimes and you showed me how to make it. It is so good
I remember watching this channel religiously years and years ago now and it honestly feels so warm and nostalgic to come back as an adult compared to watching her as a child and still enjoy her content
I just used all purpose flour but it was still sooooo goood! I thought it was underbaked but I was like omg it’s soft and chewy! Thx so much for the recipe! I’m only 14 too
I hope this helps, but whenever I made bread I was always taught to "feed the yeast first". So while you make your roux, heat up a small amount of milk and sugar together until warm, but not hot, and let the yeast eat it. Then add it to the wet before adding it to the dry. You'll know it is ready when it smells like beer and has foamed up.
Hi! May I ask how you activate active dry yeast? Considering the recipe calls for 1/2 cup of milk and 1 tablespoon of yeast, do I heat the 1/2 cup of milk and add the 1 tablespoon of yeast with the sugar? Or do I use a different set of milk? And can I use evaporated milk for proofing the yeast?
@@sqioa0001 heat to warm but not boiling (about 100°F) and it won't matter the type of milk as long as there is sugar added or in the milk. The yeast feeds off the sugar :) The warmth helps, but if it's room temp that's okay too.
My 16 year old daughter loves cooking and baking and she studies the Japanese language, recently she went to Japan for 2 weeks. I just love your Japanese recipes. Something we can bond over. Melon bread was her favorite in Japan. I am wondering if you have ever made frog eye salad?
This bread is amazing! Very soft and delicious! I added 2/3 a cup of liquid milk as it wasn't listed in the recipe the exact measurement of milk and it turned out amazing. Also added 3 tablespoons of powdered milk to the dough to enrich the flavor. Overall it's a great recipe thank you
I made it the other day. It was a big hit. My neighbor said it was delicious.(This was her first time eating Hokkaido bread}. I didn't use milk or powder milk. I used oak milk and added a bit more than half of cup to rue to cool it. Because I didn't use any milk. I also added an extra half tablespoon of butter. It's a winner. Thanks for this wonderful recipe.
So making bread today. Watched this for the tangzhong method and to answer your question about the bubbles. Depending on the yeast you use and whether or not you refrigerate it. I use not fast acting yeast (bread machine yeast or instant yeast) and I buy from a bulk store and keep it in the fridge. I've learned that I cannot add this kind of yeast directly to the flour mix. I have to proof the yeast in a liquid especially if I'm pulling it right from the fridge. Depending on the hydration of the dough, the yeast won't proof during the 'pre-fermentation' kneading stage because it's fighting with the flour over who hydrates first. This was my TeD talk! Love you Emmy! Thank you always.
Jordan Dubie I’ve also been going through a lot of bread recipes and so far they always mention about not putting yeast and salt directly on each other because it will deactivate the yeast. From the video, she looks like she put the 2 ingredients on top of each other.
I'm sold. I'm making this instead of rolls for my Christmas dinner. Actually, I might just make two, because I don't think one loaf would make it through Christmas eve.
This is the recipe that I use to make my rolls for dinners and my homemade bread... It slices and makes sandwiches better than store bought bread. I just leave it in one large ball roll it out, fold in thirds, roll it again and fold then roll it like you did. Then place it in the bread pan and bake it the same way. Try it, and it will change your life. You won't want to buy store bought bread anymore. You know what's in this, there are no preservatives, no fillers, just healthy stuff. Oh and it makes killer breadsticks too.
@@happybunnyntx If you have a heavy shoe box and aluminum foil... yes. I didn't get a real bread pan until I was married. I've been on my own since I was a teen, 16 to be exact, made my first homemade bread in a "bread pan" made of cardboard wrapped in aluminum. It worked. 4 inch tall sides at least and 12 inch long, by about 5-6 inch wide.. make sure your aluminum is as smooth as you can get it. Then bake it as usual. You can pick up kids' size shoe boxes or make your own "box" out of cardboard and foil. No tape though..lol
I followed this recipe and made 1 loaf. The fact that this method CAN last fresher longer didn't mean a thing! They were so soft and addicting. It was gone and eaten by my family in a few hours. I made a second batch of rolls and saved the last 4 to survive a second day. They go well with a cup of tea. Thanks for the recipe!
I just love your reaction when you finally try the bread. We are SO alike in that regard! I just get sooooo excited when I eat something delicious, that, in my mom's way of saying it, I dance and "sing" while eating. Which is something like you did 11:15. Love this recipe. I'm going to try it today! Thank you so much! Edit: This was amazing! We ate it all in less than 3 days! We made small sandwiches, I ate some with butter, I ate some just fresh out from the oven... I'm going to gain soooo much weight and be soooo happy in spite of that. Good bye store bought bread!
VICTORY! I made this bread and it's sensational. I skipped the "dry milk" in the King Arthur version and did the Emmy version. As always she knows best. It's so light, airy and has layers of such delicious gooey bread. I am getting better at bread and this one is a check in the WIN column! Thanks, Emmy.
My wife and I lived in Hawaii for 14 years and loved the Japanese bread we could buy at the Costco's near us. Since moving to California, we have not had any since it's not available at our Costco. We are going to try this recipe since we make our own bread anyway. Thanks so much for sharing this.
Perhaps you were taught that way, but a good roux is any kind of *fat* and flour or starch. The secret lies in the amount of browning of the roux to make a seasoning sauce peculiar to the dish being served. Thus, a light dish such as eggs would use a butter base roux as a base, whereas a heavier meat dish such as beef would definitely use a heavier fat, such as rendered beef fat. The result will give a much different flavor to the sauce, which is a good thing, with the nuances of the fat contributing to the dish.
Nice video! I made some bread using this method yesterday, but I divided the dough into 55/56 g portions and baked them in a muffin tin. They turned out beautifully and I was astounded at how large they were. They were larger than a standard dinner roll. Since they were separate pieces, I baked them for 22 minutes which brought the internal temperature to 204°. My dough was a little sticky, due to the humidity here, but with enough kneading it became supple and tacky. Thanks!
I just made this and it is DELECTABLE 😍😍😍 I've never made bread before so I thought for sure I would mess up, but it turned out better than I even expected, omg. Thanks for the video!!!
@trueblue7254 Curious how did your bread turn out? I made it tonight - guess I didn't let it rise long enough as it was/is very dense. OR Maybe my yeast is old...? Good flavor and texture even though it is not pillowy soft as I envisioned - probably a good thing as I would want to eat it ALL tonight.
Just came across this video its my most favorite bread to ever make. My family loves this bread even after 3 days the bread was still fresh n so soft. Since finding this recipe yesterday I have made 4 loaves already 😃 ❤
I tried this recipe and it came out great!! I didn't have bread flour so I used all purpose flour. I didn't have a stand mixer, so I kneaded by hand. Also, the King Arthur recipe calls for milk power, which I didn't have. Nonetheless, the bread came out fantastic! Everyone in the house asked me to make it again. I'm so happy with this recipe!
I have made this bread around five times already and it is definitely a family favorite! Every time I announce that I'm making this bread my sisters get super excited! 😊 If you're looking at the comments contemplating whether or not you should make this bread, I'm here to tell you that you absolutely should!!
I just made these rolls...they are cooling as I wrote and after I enabled one what this it being so light and fluffy and all...theses things are dangerously good in this world of low-carb-ness...wow...wow....and wow!!!
This is a common recipe that is EASY & FANTASTIC! I have a mixer but it is not necessary for this recipe I knead it in the bowl by hand 6 minutes and let it rise in the bowl you knead it in. It is beyond the best bread anyone could every eat.
Just made this and it came out amazing!!! I added oregano and garlic to the dough and while it was 'poofing' and baking, it smelled like the red lobster cheese rolls. So good!!
I made this and I LOVE this bread. I took note of your comment about the bubbles in the end result and fixed it by adding the yeast to the milk mixture to hidrate before mixing into the dry ingredients. Great recipe!
i think u mean it's similar to portuguese sweet bread. what's typically referred to as portuguese bread, papo secos, are a kind of dry roll. portuguese sweet bread is delicious, and usually has a whole egg, shell and all, in the center, idk why though
The egg in the center is not necessary. The reason why it is there is due to religion. It is commonly served during Easter with the egg in the center. Other than that you really don't see the egg in the center. Also the sweet bread is made differently depending on which part of Portugal you are from. Some areas prefer a more dense bread while other areas have a more lighter softer texture.
OMG, I made this today to practice for Thanksgiving next week. I will never make my old bread recipe again. I should have started making this a year ago, this is the best loaf of bread I've ever made. I brushed it with milk before baking. I'll try egg wash next week, and in the form of rolls. Thanks, Emmy!!!!
Hi Emmy. You may be able to save your self a step if you add the butter to the warm Tangzhong? Then, once it's melted, you could add the other ingredients to cool the whole mixture down? Love the recipe. I'm going to give it a shot today. Cheers from South Korea. ~Mike and Ester~
If you need to know when it starts if you have no patience like me, the actual bread starts getting made at 1:45 . It's really good, I think you should try it! :)
I am making this today. I accidently used 1/2 cup of butter so I panicked and sprinkled a tiny bit of flour on it after it agitated in my bread machine on the dough setting. I was still unsure since this is a new recipe to me, so incasw anyone muffs up King Arthur has a home bakers hotline you can call for help which is totally awesome!!! They said to just keep an eye on my dough but it should be ok. So 🤞. Ty for this Emmy💜🍞
My recipe is nearly identical it makes delicious bread another great video Emmy btw use lactose free milk if your intolerant like my daughter I do it doesn't affect the taste
I have used this recipe twice and it turns out great. I am an amateur in bread and is terrified of yeast so worth a try if u r thinking what to do during covid19.
Hi Emmy, your recipe is outstanding. I have added grains, raw wheatgerm, millet, oats, nuts etc grounded up but not more than 1 cup all together, and the dough is still light and fluffy. I sometimes use 1/2 cup all purpose flour with the bread flour, still the recipe is perfect, Thanks Emmy am having the most fun, Respectfully Laverne
ok so i finally made the dough after months of wanting to and....i forgot to put in the melted butter, so i tried incorporating that into the half-rised dough...i think it'll still turn out though :/ after making them into rolls i put them into the fridge..wish me luck when i bake them tomorrow!!
Thank you for this video. I've made countless loafs since we went into lockdown, even made non-dairy versions with oat milk.and vegan butter (same measurements). They've all been delicious. Thanks again!
I just made this bread and it was as good as it looks. So delicious, great texture and sweet. Came out exactly like yours. Yup, believe it, it’s true and went in a flash. I followed the link recipe. Worth every bite.
First time baking this bread. Turned out perfect because of Emmy. The only adjustment I made was to proof the dry yeast by mixing it into the rue/milk/egg mixture with the sugar added too. It is AMAZING bread that will kill your taste for store bought.
Just made this today and it turned out great. I think that the bubbles was due to you knocking back gently. I was a little more harsh with my knocking and no bubbles, but my crumb was (imo) not as good as yours. Looking forward to doing the next one and switching it up a bit.
@@millieschattime9924 WOW! I'm just a little bit jealous over here. lol Almost makes quarantine worth it. Just a suggestion....have him bring you a few of each, then freeze some. If you act desperate enough, they might do it for you. :D
Just so anyone who reads your comment knows, I made it without the milk powder and it came out perfect! So it's most definitely not required, thankfully.
Emmy thank you so much for this recipe! I made this bread yesterday (kneaded by hand for 15 mins till my dough was smooth) and this tasted delicious! Because of the light sweetness it kinda reminds me of the taste of challah bread :) This recipe is a keeper.
this is one of the best breads I have ever made!! Thank you for this recipe - so delicious! My husband said it is the best... :) and I have made a lot of different types of bread. Today is the 2nd time I made it and this is going to become a staple for us.
I mostly watch these videos because I get called a "Beautiful Lovely".
I don't have a lot going on in my life right now. This means a lot to me.
Thank you, Emmy.
You're all beautiful lovelies! Both of you, I love you 💕💕
🤗🤗🤗 to all you beautiful Lovelies.
Try some of Emmy's recipes, you might pick up some new skills or find a new outlet. I'm going to give those Bao a try (a first time for everything!)
Man, 5 months and nobody's downvoted this either. Thanks for a nugget of wholesomeness at 2AM, internet.
Watch Jordan peterson... he'll have you turn your life around.
I've been making this bread for a few months, and it's COMPLETELY ADDICTIVE!! People who've tasted it, have actually tried to steal the rest of the bread from me. (No joke.) I was asked to bring rolls for a Thanksgiving luncheon for 25 people. I made 125 rolls, thinking that I could bring a bunch home. 4 rolls came home with me.
I've recently started using a bread machine to do the "heavy lifting". I make the tangzhong then add to the dry ingredients and it mixes perfectly and goes through the first rise. After the first rise, I pull the dough and hand knead in the butter which honestly DOES make a difference in that it makes it even softer and fluffier.
Another thing that I've started experimenting with is using this dough to make cinnamon rolls and this is SERIOUSLY AMAZING!! I live in a very small rural town and for Christmas we do neighbor gifts (usually cookies or something). This year I'll be making Japanese milk bread cinnamon rolls. YUM!!
Tery does this recipe actually call for milk, although it’s in the name?
MidwestMom MaBear the recipe I followed does! It had me use milk, heavy cream and a little milk powder. It also called for kneading in butter like this person did. It came out AMAZING!!
It was: food52.com/recipes/30962-hokkaido-milk-bread in case you were shopping around for recipes!
@@midwestmommabear7869 I've changed the recipe since I've been making it. I now use regular milk and add 3-4 eggs. The bread is very yellow, but it tastes delicious. I don't use heavy cream or milk powder, although I've been thinking about how I can make it using milk powder or possibly even creamer. (BTW - I started using more eggs because I live in a very rural area and neighbors give me 2-3 dozen eggs per week -- so I make bread and give it back to them.) I'm also going to try using 1/2 butter and 1/2 solid coconut oil.) I do love to experiment with bread.
Lol. I guess now you know if you want some for home, leave some at home. ;P
Sounds heavenly (cinnamon rolls)
Hi Emmy, thanks for the demo of Milk Bread. I did it exactly like yours, and it came out incredible, So after mixing the Milk Bread, I got this idea to do a Milk Bread Rye. Changes to the King Arthur are: 1 1/2 cups bread flour, 1 1/2 cups rye flour, 1/4 cups pure gluten (for the rye), add 2 Tbsp. Carraway seeds. and finally double the milk to 1 cup (rye is a thirsty flour.) It came out soooo yummy. If you like rye, you'll love this one. Thanks, Marc
I always leave my Tangzhong in a slurry form until it cools because it makes the bread much softer and fluffier. I also use a Milk egg wash its the more Korean way of doing it. The bread looks good but I bet if you left the slurry to cool before mixing it would have had more of that tearing and bounciness. You did a great job though! One thing with bread flower and Tangzhong Milk Bread is to try not to knead it too much. If you put too much gluten into the bread it will loose the softness.
Please thoroughly write down your recipe and ingredients, I'd love to try it
@@dee3193 same here!
we need the recipe!!
Britney DeLaRosa , I baked 2 loaves today following "Umi's Baking" on youtube, came out better than King Arthur recipe Emmy used even using AP flour and no milk powder( I don't have them. too lazy to shop 🙂). Umi's recipe called for brushing on egg yolk and milk and cooling the slurry.
@@jeah8259 thank you so much! i’ll have to test it out myself on my day off :)
These comments are so wholesome. That’s a testament to the amazing people Emmy draws together :)
Emmy; My mom used to make these incredible dinner rolls that look exactly like these!!! Unfortunately, at the time, I wasn't interested in cooking, but I am now, and I am desperately searching how to reproduce her fantastic rolls!!! (She's passed on so obviously can't give me her recipe!) I will give these a try!!! Wish me luck!!!!
Lori Buonamici dang dude hope you find the recipe you’re looking for
Try Maangchi’s dinner roll recipe! They look quite similar to this bread so I hope they work out for you! Here’s the link to her video: ua-cam.com/video/T8NVqDQZWgk/v-deo.html
If your mother was in the USA, then odds are what she was making are called Parker House rolls. You can find recipes online for them. They are/were super popular in the 1930's-1960's and commonly served for dinners.
I feel your pain! For me it was my grandmothers rolled dumplings. Another thing you might want to try in your search is potato bread. It uses mashed potato to achieve the same purpose as the "water roux" in this recipe, with similar results, and its been quite popular in the US for a century or so.
Along with the other suggestions, you can take this recipe and cut it into 8 pieces, roll them up into rounds, and bake them together in a round cake pan. That will give you rolls from the same recipe, and might be a good approximation.
DO A BAO RECIPE PLZ
She already did but its a movie recipe.
Stephanie Ann she mentioned sweet bao in the video, i thought the ones she made before were savory?
@@shannoncamara9619 Yeah I know but I thought you may wanna know. And I do believe they were pork. I must've missed where she said it was gonna be a sweet bao. I know she's done two bao recipes
Yessssss sounds good
yes please!
Tooru Oikawa's favorite food is milk bread, his motto is "If you're gonna hit it, then hit it till it breaks!"
What do you mean by “hit it till it breaks” ?
cool-coffee you know what it means 😉😏
@@sourcherry8928 what does it mean
Qwe Asd its from an anime called haikyu/haikyuu 👁👄👁
I'm making my sister Milk Bread as a surprise cause she says I'm an Oikawa kinnie 😋✌️
Another way to add more flavor is to toast the flour in a pan before adding it to the stand mixer, gives it a nutty flavor like brown butter.
I love how you clearly explain why/how processes occur as you make it, not just telling us with directions to make it.
I remember the first time I ever had milk bread was when I was living in Seoul. I bought a loaf of bread while grocery shopping and thought I'd snack on a slice while we walked around the e-market and HOLY CRAP. It was so, so amazing. I ended up eating the whole loaf on our walk, lmao. I was at the store buying bread like once or twice a week after that, I just couldn't get over how delicious it was. Pretty sad to be back in Texas now because I can't get it anymore.
Is the bread sweet?
@@awesomesmith4489 both sweet and buttery
now you can make it!
Milkbread just SOUNDS like the most delicious thing on earth 🤤assuming you’re lactose tolerant 😊❤️
You can get it at a lot of Asian bakeries. It's really tasty
I don't think she is, but Emmy suffers for her UA-cam channel. Plus you don't exactly die of lactose.
I don't think that's normal lactose intolerance. Normally no one should be lactose intolerant when they're first born. Instead lactose intolerance develops are a person begins weaning.
The recipe works with soy milk too
@@osakarose5612
Bold caps lock? Seriously?
For those of you wondering, this recipe works nicely with a bread maker. I just pulled my loaf out of my machine and it turned out perfectly! I just followed my bread maker's instructions by putting the wet ingredients, including the roux in first, then the flour then the yeast it made a perfect loaf! I think this is my new go-to recipe for sandwich bread!
Thank you! Used mine too because of your comment.
I Love that you thoroughly explain the process and purpose of each ingredient... You are so realistic in your demonstration and so sweet and patient with your audience.
How much milk, she does not say
Can u tell me the amount of milk that goes into the saucepan after the rouge is done
She said 3Tbs milk
Then 1/4c after the rouge
Yeah legit shes garbage at running a cooking channel I scroll down to find the a written version of the recipe and it's no where to be found I guees thats why she linked the original king Arthur recipe and then I go to try and make it and I have to fallow along with the video and then she doesn't say how much milk she adds in after she done to cool off the tangzhong.
I'm so glad you don't edit the small fails. Your reactions are perfect.
I bet that dough would make great cinnamon rolls.
mjs28s it does!!
You read my mind.
mjs28s I'm gonna try it
It does. I make mine with this dough. Delicious!
Anybody interested in a old European recipe for ammonia cookies?
I can think of sooooo many ways to modify this recipe, like filling the rolls with cheese & jalapeños, cinnamon sugar with rum soaked raisins and toasted pecans, or some sort of dark chocolate sugar mixture. yummmmmmm!
karenamanda1958 I’m drooling 🤤🤤🤤
Why waste a bread that tastes perfectly on its own with all these additions? Just a dab of good butter is enough for this bread!
That sounds delicious!
Sounds like someone watches the great british baking show.
OMG that sounds SO good!!!!
The face you made when your mixer attachment fell off was hilarious. I love your mindset about food. I also love to cook and react the same way when my kitchen doesn't cooperate.
Here before the "Tooru oikawas favorite food is milk bread comments"
😻 TOORU OIKAWA'S ✨ FAVORITE👏 FOOD 🥘 IS MILK 🥛 BREAD 🍞HIS😈 PERSONAL 🤷♀️MOTTO😌 IS 💖 IF 💥 YOUR 👑 GONNA ❄ HIT 👊 IT 💀 HIT 👊 IT 💀 TILL 🕛IT 💀 BREAKS 💔
lady grace I mean....that’s why I’m here.....
lady grace 😂😂😂😂😂😂
I low-key wanted to make some milk bread but then I remembered TOORU OIKAWAS FAVORITE FOOD IS MILK BREAD 🤪😜😜😜😜🥛🥛🥛🍞🍞🍞
I believe today is his birthday.
I just took my first bite out of my loaf and it's delicious!! It looks and tastes the same as regular milk bread, as I substituted bread flour for all-purpose flour and kneaded it a bit longer to get some more gluten in it. Really yummy recipe and great video! Thanks ! :-)
Did you add the dry milk from the original recipe or leave it out like she did?
I guess I'll have to knead this twice as long because I don't have bread flour, and I don't have a dough mixer!
I usually buy Maple Hokkaido bread... It has maple sugar between the layers. I could just eat those every day all day.
I get them at Tensuke Market in Columbus Ohio. It is called Mepuru Pan and it is on a rack at the end of the snack aisle. There is also a Japanese Bakery, a Ramen Place, a Sushi Bar, and a Japanese Restaurant next door. It is super cool when it comes to dining. You have a lot of options. Another delight at the market is Yokan. You eat it with tea as a snack or dessert. If you have trouble finding anything, just ask the staff "(thing you want to find) ga doko des-ka?"
I just salivated at the thought of French toast made with maple Hokkaido milk bread.
This reminds me of bread I get at Daiso. It's got that soft flaky wonderful ness and they call it Hokaido Cream bread. It is heaven.
It’s so simple to just watch and enjoy your videos as a long time subscriber. But the thought just occurred to me how much preparation and research you have to do to be as accurate as possible. Excellent job Emmy! You’re the absolute best. Can’t wait for five million subs. ❤️
❤️THANK YOU. ❤️
I know this is two years old but I made this for Christmas day supper with my sister and her family. My boys were with their dad. The bread was a hit. It is so good and I am not good at just reading recipes sometimes and you showed me how to make it. It is so good
I remember watching this channel religiously years and years ago now and it honestly feels so warm and nostalgic to come back as an adult compared to watching her as a child and still enjoy her content
I get milk bread from the 85* Bakery by my work every week. It's such a treat, especially after a long day.
I just used all purpose flour but it was still sooooo goood! I thought it was underbaked but I was like omg it’s soft and chewy! Thx so much for the recipe! I’m only 14 too
Spagh_etti thank you for the tip 😁 I’m 13 and making this rn
Well i am 18 but thanks for the tip bread flour is expensive where i am from
Seriously? My family would not buy bread flour since we don't really bake bread that often. Can't wait to try it!
Aurorah Tyndall mine came out soo densee i was soo sad
I wonder if sifting the flour would help? I don’t have bread flour either.
I hope this helps, but whenever I made bread I was always taught to "feed the yeast first". So while you make your roux, heat up a small amount of milk and sugar together until warm, but not hot, and let the yeast eat it. Then add it to the wet before adding it to the dry. You'll know it is ready when it smells like beer and has foamed up.
MrsG87 only matters for active dry yeast. Instant yeast doesn't need to be fed. But you can still do it to check whether your yeast is alive
@@dddgx05 I still feed my yeast, regardless of the type. I can't judge a yeast by its contents 🤣🤣🤣
Hi! May I ask how you activate active dry yeast? Considering the recipe calls for 1/2 cup of milk and 1 tablespoon of yeast, do I heat the 1/2 cup of milk and add the 1 tablespoon of yeast with the sugar? Or do I use a different set of milk? And can I use evaporated milk for proofing the yeast?
@@sqioa0001 heat to warm but not boiling (about 100°F) and it won't matter the type of milk as long as there is sugar added or in the milk. The yeast feeds off the sugar :)
The warmth helps, but if it's room temp that's okay too.
@@winstonchaychel Thank you so much!
I finally made it. It came out wonderful. My 10 year old daughter ate ine of pieces while still warm. Thank you for sharing.
My 16 year old daughter loves cooking and baking and she studies the Japanese language, recently she went to Japan for 2 weeks. I just love your Japanese recipes. Something we can bond over.
Melon bread was her favorite in Japan.
I am wondering if you have ever made frog eye salad?
This bread is amazing! Very soft and delicious! I added 2/3 a cup of liquid milk as it wasn't listed in the recipe the exact measurement of milk and it turned out amazing. Also added 3 tablespoons of powdered milk to the dough to enrich the flavor. Overall it's a great recipe thank you
Kim-Joy used that technique in an episode of the Great British Bake Off!
Kim joy should have won.
Kim-Joy was awesome!
Lily Adcock If I remember, it was a technique Paul hadn’t heard of, right?
I'm here because of Coronavirus and looking for some good bread recipes.
Joseph Vertido me too, meeee too.
saaaaaaaaaaaame
I have a pound (yep, a pound) of yeast in my freezer. Ordering from King Arthur for more flour.
Omg SAAAAAME!!
jerrica King Arthur’s. Ordered online.
I made it the other day. It was a big hit. My neighbor said it was delicious.(This was her first time eating Hokkaido bread}. I didn't use milk or powder milk. I used oak milk and added a bit more than half of cup to rue to cool it. Because I didn't use any milk. I also added an extra half tablespoon of butter. It's a winner. Thanks for this wonderful recipe.
So making bread today. Watched this for the tangzhong method and to answer your question about the bubbles. Depending on the yeast you use and whether or not you refrigerate it. I use not fast acting yeast (bread machine yeast or instant yeast) and I buy from a bulk store and keep it in the fridge. I've learned that I cannot add this kind of yeast directly to the flour mix. I have to proof the yeast in a liquid especially if I'm pulling it right from the fridge. Depending on the hydration of the dough, the yeast won't proof during the 'pre-fermentation' kneading stage because it's fighting with the flour over who hydrates first.
This was my TeD talk!
Love you Emmy! Thank you always.
Jordan Dubie I’ve also been going through a lot of bread recipes and so far they always mention about not putting yeast and salt directly on each other because it will deactivate the yeast. From the video, she looks like she put the 2 ingredients on top of each other.
I'm sold. I'm making this instead of rolls for my Christmas dinner. Actually, I might just make two, because I don't think one loaf would make it through Christmas eve.
Tell us how it goes!
I’m wanting to try this. How did your turn out?
Don't forget the "Raw Turkey Cake" !!!
This is the best baking channel in UA-cam because Emmy is so genuine and sweet and makes the best food ever!
This is the recipe that I use to make my rolls for dinners and my homemade bread... It slices and makes sandwiches better than store bought bread. I just leave it in one large ball roll it out, fold in thirds, roll it again and fold then roll it like you did. Then place it in the bread pan and bake it the same way. Try it, and it will change your life. You won't want to buy store bought bread anymore. You know what's in this, there are no preservatives, no fillers, just healthy stuff. Oh and it makes killer breadsticks too.
Is it possible to make a loaf of this type of bread without a bread pan?
@@happybunnyntx If you have a heavy shoe box and aluminum foil... yes. I didn't get a real bread pan until I was married. I've been on my own since I was a teen, 16 to be exact, made my first homemade bread in a "bread pan" made of cardboard wrapped in aluminum. It worked. 4 inch tall sides at least and 12 inch long, by about 5-6 inch wide.. make sure your aluminum is as smooth as you can get it. Then bake it as usual. You can pick up kids' size shoe boxes or make your own "box" out of cardboard and foil. No tape though..lol
I've made this bread dozens of times now. It's my #1 favorite recipe. It's great for every application I've used it in. I'm very impressed.
I made this bread a few times now and it's now become my wife's favourite bread, thanks so much for sharing.
how much milk is it in total please? I get the 3 tbspns at the beginning but then she adds a heap to cool it and doesn't say how much it is
@@samalamadingdong1317 Should be 1/2 cup, the recipe is in the description =)
Why do you not have your own TV show yet..... Rachel Who?
I was wondering that, too.
TV is dead
If she had a Netflix series she’d be much more popular than just TV.
She doesn't have a tv show because tv is dieing and she's raising children as a semi stay at home mom. She's super fucking busy lol
I saw her on a food show on the cheddar channel (free channel on Samsung TVs)
I followed this recipe and made 1 loaf. The fact that this method CAN last fresher longer didn't mean a thing! They were so soft and addicting. It was gone and eaten by my family in a few hours. I made a second batch of rolls and saved the last 4 to survive a second day. They go well with a cup of tea. Thanks for the recipe!
I just love your reaction when you finally try the bread. We are SO alike in that regard! I just get sooooo excited when I eat something delicious, that, in my mom's way of saying it, I dance and "sing" while eating. Which is something like you did 11:15. Love this recipe. I'm going to try it today! Thank you so much!
Edit: This was amazing! We ate it all in less than 3 days! We made small sandwiches, I ate some with butter, I ate some just fresh out from the oven... I'm going to gain soooo much weight and be soooo happy in spite of that. Good bye store bought bread!
Hey just wanted to let you know you got the time stamp wrong. I don't mean to be rude I want to be helpful! 9:40 is a good spot 😊😊
VICTORY! I made this bread and it's sensational. I skipped the "dry milk" in the King Arthur version and did the Emmy version. As always she knows best. It's so light, airy and has layers of such delicious gooey bread. I am getting better at bread and this one is a check in the WIN column! Thanks, Emmy.
My wife and I lived in Hawaii for 14 years and loved the Japanese bread we could buy at the Costco's near us. Since moving to California, we have not had any since it's not available at our Costco. We are going to try this recipe since we make our own bread anyway. Thanks so much for sharing this.
Maybe I'm stupid but I had no idea you could make a roux with anything other than butter! But I suppose it makes sense.
Perhaps you were taught that way, but a good roux is any kind of *fat* and flour or starch. The secret lies in the amount of browning of the roux to make a seasoning sauce peculiar to the dish being served. Thus, a light dish such as eggs would use a butter base roux as a base, whereas a heavier meat dish such as beef would definitely use a heavier fat, such as rendered beef fat. The result will give a much different flavor to the sauce, which is a good thing, with the nuances of the fat contributing to the dish.
@@DodiTov Ooo thats good to know
Meat dishes that provide 'drippings' are wonderful for roux for a gravy to match the meat's flavor.
Roux can also be made dry, with no fat/oil. Our 4 generation family gumbo recipe uses a dry roux (browned flour in the oven or cast iron skillet).
@@creolan Really I would love to know that recipe... it seems to be much healthier than the one I grew up on :)
I really wish you'd offer a printable recipe, it makes things a lot easier!
Paper is a environmental atrocity. Don't use it.
Yes!!! Make bao !!! Char su bao or any other kind you feel like. I would love to see baked Chinese sausage (lup Chong) *sp bao.
I have made this recipe a few times now and it is the best recipe I have found for home made bread. I have been a baker for over 60 years.
Nice video! I made some bread using this method yesterday, but I divided the dough into 55/56 g portions and baked them in a muffin tin. They turned out beautifully and I was astounded at how large they were. They were larger than a standard dinner roll. Since they were separate pieces, I baked them for 22 minutes which brought the internal temperature to 204°. My dough was a little sticky, due to the humidity here, but with enough kneading it became supple and tacky. Thanks!
Her reactions are EVERYTHING lol
I just made this and it is DELECTABLE 😍😍😍 I've never made bread before so I thought for sure I would mess up, but it turned out better than I even expected, omg. Thanks for the video!!!
That was beautiful and easy to follow. Thank you. I love how your bread came out of the oven. I hope mine will be as good as yours
@trueblue7254 Curious how did your bread turn out?
I made it tonight - guess I didn't let it rise long enough as it was/is very dense.
OR Maybe my yeast is old...? Good flavor and texture even though it is not pillowy soft as I envisioned - probably a good thing as I would want to eat it ALL tonight.
Just came across this video its my most favorite bread to ever make. My family loves this bread even after 3 days the bread was still fresh n so soft. Since finding this recipe yesterday I have made 4 loaves already 😃 ❤
I tried this recipe and it came out great!! I didn't have bread flour so I used all purpose flour. I didn't have a stand mixer, so I kneaded by hand. Also, the King Arthur recipe calls for milk power, which I didn't have. Nonetheless, the bread came out fantastic! Everyone in the house asked me to make it again. I'm so happy with this recipe!
Tooru Oikawa’s favorite food is milk bread. His personal motto is.. “If you’re gonna hit it, then hit it ‘till it breaks!” ?!
I have made this bread around five times already and it is definitely a family favorite! Every time I announce that I'm making this bread my sisters get super excited! 😊 If you're looking at the comments contemplating whether or not you should make this bread, I'm here to tell you that you absolutely should!!
Most adorable woman on UA-cam!
100% true. Her reaction when the bread hook dropped was awesome. Love her!
Y'all need to check out Maangchi
Maangchi is so precious
I subscribe to Maangchi's channel as well. She is great to watch!
Do you need some water? You sound a little thirsty.
I just made these rolls...they are cooling as I wrote and after I enabled one what this it being so light and fluffy and all...theses things are dangerously good in this world of low-carb-ness...wow...wow....and wow!!!
This is a common recipe that is EASY & FANTASTIC! I have a mixer but it is not necessary for this recipe I knead it in the bowl by hand 6 minutes and let it rise in the bowl you knead it in. It is beyond the best bread anyone could every eat.
Dairy Allergy: I have found using Silk Soy milk to be a great substitute for milk and using Crisco instead of butter!
Ooh! Good! Thank you! I have a dairy allergy too💗💗💗
Have u expirimented with other milk substitute? Like almond milk or something else
@@crystalcandee161 rice milk!
Oh what a great discovery 🙄🙄🙄 common sense would tell you to use substitutes.
@@morningglory4593 why do people like you exist? why go out of your way to make a comment like this? jeez
Just made this and it came out amazing!!! I added oregano and garlic to the dough and while it was 'poofing' and baking, it smelled like the red lobster cheese rolls. So good!!
I made this and I LOVE this bread. I took note of your comment about the bubbles in the end result and fixed it by adding the yeast to the milk mixture to hidrate before mixing into the dry ingredients. Great recipe!
Of all the people I watch you are one of the easiest people to follow. I also love the information that is inserted into your process. Thank you!
The recipes are awesome, but I watch because of Emmy. She is such a delight and her energy is infectious!
She makes me so happy watching her reactions to the recipes she does
i think u mean it's similar to portuguese sweet bread. what's typically referred to as portuguese bread, papo secos, are a kind of dry roll. portuguese sweet bread is delicious, and usually has a whole egg, shell and all, in the center, idk why though
Yes, most definitely Portuguese sweet bread - thanks for the correction. Our land lady used to bring us a loaf every Christmas. 😍
emmymadeinjapan delicious! 😍
The egg in the center is not necessary. The reason why it is there is due to religion. It is commonly served during Easter with the egg in the center. Other than that you really don't see the egg in the center. Also the sweet bread is made differently depending on which part of Portugal you are from. Some areas prefer a more dense bread while other areas have a more lighter softer texture.
Dylan Machado i think the only type i've ever seen is how they make it in the acores, and it was always very light and very crumby
Considering bread in Japan is called Pan, a spanish speaking nation probably introduced it. I heard it was Portugal but I'm not 100% sure.
How could there be over 500 dislikes? What is there to dislike? Emmy is lovely.
OMG, I made this today to practice for Thanksgiving next week. I will never make my old bread recipe again. I should have started making this a year ago, this is the best loaf of bread I've ever made. I brushed it with milk before baking. I'll try egg wash next week, and in the form of rolls. Thanks, Emmy!!!!
Hi Emmy. You may be able to save your self a step if you add the butter to the warm Tangzhong? Then, once it's melted, you could add the other ingredients to cool the whole mixture down? Love the recipe. I'm going to give it a shot today. Cheers from South Korea. ~Mike and Ester~
You have perfect timing! I’ve been wanting to make milk bread for those delicious fruit sandos I see all over youtube!
If you need to know when it starts if you have no patience like me, the actual bread starts getting made at 1:45 . It's really good, I think you should try it! :)
WHY AM I WATCHING THIS WHILE IM ON KETO!????!! 🤣 Love your channel and you!
I’m excited to try it. I spent two years in Iwakuni, Japan back in the early 70’s as a Navy wife. The very best bread I’ve ever had was there!
I am making this today. I accidently used 1/2 cup of butter so I panicked and sprinkled a tiny bit of flour on it after it agitated in my bread machine on the dough setting. I was still unsure since this is a new recipe to me, so incasw anyone muffs up King Arthur has a home bakers hotline you can call for help which is totally awesome!!! They said to just keep an eye on my dough but it should be ok. So 🤞. Ty for this Emmy💜🍞
Emmy is such an amazing youtuber dramma free and educational so refreshing from all the dramma going on on youtube keep up the amazing work queen
The CC when Emmy says Itadakimasu is hilarious 😂 "pick two lucky mom's"
My recipe is nearly identical it makes delicious bread another great video Emmy btw use lactose free milk if your intolerant like my daughter I do it doesn't affect the taste
Angela Sieg can I make this recipe with reduced fat milk instead of whole milk? Do you think I need to change the amount?
@@Monduras maybe add more butter if you're using a lowfat milk
I have used this recipe twice and it turns out great. I am an amateur in bread and is terrified of yeast so worth a try if u r thinking what to do during covid19.
Hi Emmy, your recipe is outstanding. I have added grains, raw wheatgerm, millet, oats, nuts etc grounded up but not more than 1 cup all together, and the dough is still light and fluffy. I sometimes use 1/2 cup all purpose flour with the bread flour, still the recipe is perfect, Thanks Emmy am having the most fun,
Respectfully Laverne
ok so i finally made the dough after months of wanting to and....i forgot to put in the melted butter, so i tried incorporating that into the half-rised dough...i think it'll still turn out though :/ after making them into rolls i put them into the fridge..wish me luck when i bake them tomorrow!!
How'd it go?
Two months no news, u alive?
When she pokes the dough it looks like my winter belly.😂
😳 tOORU☺️ OIKAWA’S💗 FAVORITE🌺 FOOD🍴 IS🤠 MILK 🥛BREAD🍞
Leasagna hit it till ya break it
shut the fuck up
@@celiphon3812 Excuse you?
Thank you for this video. I've made countless loafs since we went into lockdown, even made non-dairy versions with oat milk.and vegan butter (same measurements). They've all been delicious. Thanks again!
Watching this at 3am was not a good idea! Now I'm craving fresh made bread.... Thanks for another awesome video Emmy.
Holy crap I love Japanese milk bread.
Me: "Oh yum, a bread vi- WHY ARE YOU WEARING BLACK ON A FLOUR DAY?!"
Probably the same reason I wear a white shirt and eat Italian! We live dangerously! 🤷♀️
2:30 How much milk was used?
The original recipe is in the link in the description.
I think it was 0,5 cup milk
I just made this bread and it was as good as it looks. So delicious, great texture and sweet. Came out exactly like yours. Yup, believe it, it’s true and went in a flash. I followed the link recipe. Worth every bite.
Tried this today & made rolls instead of a loaf. So good! I like this better than another butter bread recipe I recently followed.
homemade bread never sticks around long enough in my household to go bad ;P
I've noticed that your recipe didn't include the dry milk like the King Arthur website suggests. Is it necessary in the recipe?
I made mine without the powdered milk and it tastes amazing
@@denzhesingo1552 Thanks....Yea I did too since she didn't reply. Mine didn't rise as much as hers but it was still good.
I'm here in quarentine tryna bake some new things👩🏾🍳
First time baking this bread. Turned out perfect because of Emmy. The only adjustment I made was to proof the dry yeast by mixing it into the rue/milk/egg mixture with the sugar added too. It is AMAZING bread that will kill your taste for store bought.
Just made this today and it turned out great. I think that the bubbles was due to you knocking back gently. I was a little more harsh with my knocking and no bubbles, but my crumb was (imo) not as good as yours. Looking forward to doing the next one and switching it up a bit.
I wish Emmy would do a challah bread recipe episode
My favorite bread they made it best in Philly I moved and this place SMH can't even make a good corn beef special
Look for George Greenstein's Challah recipe. He was a NY Bakery owner
@@millieschattime9924 OMG I miss Philly's bread and cheese steaks. Moved to Virginia and can't find anything close. :(
@@adm6785 My friend is coming in a few weeks I asked him to bring me a Max's cheesesteak and turkey wings 😂 we will be quarantined togetha
@@millieschattime9924 WOW! I'm just a little bit jealous over here. lol Almost makes quarantine worth it. Just a suggestion....have him bring you a few of each, then freeze some. If you act desperate enough, they might do it for you. :D
You know you watch too much emmy videos when you wait till till the end of the video to see emmy being quirky🤧
i tried this today and its amazingggg, you only did forget to add the milk powder in the vid lol
Just so anyone who reads your comment knows, I made it without the milk powder and it came out perfect! So it's most definitely not required, thankfully.
@@DHM91 thank you, I'm making it tomorrow but I'm snowed in and I just realized I have no dried milk!
Thank you for sharing. King Arthur Flour has their own dry milk I don’t have.
Emmy thank you so much for this recipe! I made this bread yesterday (kneaded by hand for 15 mins till my dough was smooth) and this tasted delicious! Because of the light sweetness it kinda reminds me of the taste of challah bread :) This recipe is a keeper.
this is one of the best breads I have ever made!! Thank you for this recipe - so delicious! My husband said it is the best... :) and I have made a lot of different types of bread. Today is the 2nd time I made it and this is going to become a staple for us.