Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Milk Bread with Miso
Method
Preparation Instructions
- 1
Activate the Yeast
In a small bowl, combine warm milk and granulated sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the frothy yeast mixture, melted butter, miso paste, and the egg. Mix until everything is well combined.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it's smooth and elastic.
- 5
First Rise
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- 6
Shape the Dough
After the dough has risen, punch it down to release the air. Shape it into a loaf or divide it into smaller rolls as desired.
- 7
Second Rise
Place the shaped dough into a greased loaf pan or baking sheet. Cover it again and let it rise for another 30-45 minutes until puffy.
- 8
Preheat the Oven
While the dough is rising, preheat your oven to 350°F (175°C).
- 9
Add Toppings and Bake
Once the dough has risen, brush the top with a little melted butter and sprinkle sesame seeds on top. Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
- 10
Cool and Serve
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.