Easy Japanese Milk Bread | Ube Milk Tea flavored

Japanese milk bread, also known as Hokkaido milk bread, is a soft and fluffy bread that is perfect for sandwiches, toast, or simply enjoying on its own. This unique bread is made using the tangzhong method, which involves creating a roux with flour and water to add moisture and softness to the final loaf.

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What makes Japanese milk bread so special?

Japanese milk bread is renowned for its tender crumb and light texture. The tangzhong method used in this recipe helps to lock in moisture, resulting in a bread that stays fresh for longer. The addition of milk and butter gives the bread a rich flavor and a soft, pillowy texture that is irresistible.


- 3 cups bread flour

- 1/2 cup warm milk

- 1/4 cup sugar

- 1/2 tsp salt

- 2 1/4 tsp active dry yeast

- 1/4 cup tangzhong (roux)

- 1/4 cup unsalted butter, softened

- 2 tsp Halo Pantry UBE flavoring

- 2 tsp Halo Pantry MILK TEA flavoring

- OPTIONAL: Purple Powder or Gel Food Coloring of Choice (tip: add the coloring into the liquid portion)


1. In a small saucepan, whisk together 1/4 cup of bread flour and 1/2 cup of water. Cook over low heat, stirring constantly, until a thick roux forms. Let cool to room temperature.

2. In a large bowl, combine the warm milk, sugar, salt, yeast, and tangzhong. Let sit for 5 minutes until the yeast is foamy.

3. Add the remaining flour and butter to the bowl and mix until a dough forms.

4. Knead the dough for 10-15 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours until doubled in size.

6. Punch down the dough and shape it into a loaf. Place in a greased loaf pan and let rise for another 30-45 minutes.

7. Preheat the oven to 350°F (180°C). Bake the bread for 30-35 minutes until golden brown.

Enjoy your freshly baked Japanese milk bread warm with butter or jam, or use it to make the ultimate sandwich. This recipe is sure to become a favorite in your household!