Discover how to bake Kindred restaurant’s famous milk bread with this homemade bread recipe. Learn about the Japanese technique of tangzhong for softer, fluffier bread that stays fresh longer. Perfect for beginners and baking enthusiasts alike.
Today, we’re diving into the fluffy, slightly sweet world of Japanese milk bread, also known as shokupan, and how you can bring a piece of Kindred restaurant’s heart into your own kitchen with their renowned milk bread recipe, courtesy of Food52.
A Slice of History: The Origins of Japanese Milk Bread
Before we roll up our sleeves and get our hands doughy, let’s take a moment to appreciate the origins of shokupan. This pillowy bread hails from Japan, where it’s a staple in bakeries and convenience stores alike. Its signature soft texture and slightly sweet taste are achieved through a special technique known as a tangzhong—a roux made from water and flour cooked together before being added to the bread mix. This method not only imparts a tender crumb but also helps the bread stay fresh longer. Shokupan has evolved into various shapes and forms, from the classic loaf to delightful rolls. It’s often used in Japan’s famous 7-11 sandwiches and in lots of Japanese-style egg salad and katsu sandwiches in the U.S, usually in a geometrically-pleasing square shape courtesy of a Pullman loaf pan.
What Is Tangzhong?
Tangzhong is a game-changing technique in bread making, originating from Japan, that has the power to transform your ordinary loaf into something extraordinary. This method involves cooking a small portion of the flour and liquid (water or milk) from the recipe together until it forms a thick paste. This paste, when added to the dough, works wonders by gelatinizing the starches in the flour. The result? A bread that’s not only softer and fluffier but also stays fresh and moist for longer than its non-tangzhong counterparts. The magic of tangzhong lies in its ability to lock in moisture, ensuring that every bite is tender and cloud-like, elevating the humble bread to a culinary masterpiece. Whether you’re baking rolls, loaves, or buns, incorporating tangzhong into your recipe promises a bread that’s a cut above the rest, with a texture so delightful, it’s almost like enjoying a slice of a cloud.
Kindred’s Milk Bread: A Modern Twist on a Classic
Now, let’s talk about the star of today’s post: Kindred’s Milk Bread. Nestled in the charming town of Davidson, NC, Kindred restaurant has taken this traditional recipe and elevated it to new heights, making it a must-try for any bread lover. Thanks to Food52, we have the golden ticket (or should we say, recipe) to replicating this buttery, honey-kissed goodness at home. Japanese milk bread typically uses milk and sugar to enrich the bread, but this recipe uses dry milk powder, heavy cream, and honey to add more flavor and tenderness.
Why Bake Kindred’s Milk Bread?
Aside from the sheer joy of baking, Kindred’s Milk Bread offers a taste of artisanal baking at home, bringing with it a sense of achievement and the unbeatable aroma of freshly baked bread. Plus, you get two loaves—which means one for eating and one for gifting, or freezing as a gift to your future self.
Here’s how to make Kindred’s Milk Bread recipe:
- Tangzhong Creation: The journey begins with the tangzhong, the key to the bread’s pillowy texture.
- Mix and Knead: Into the mixer goes the flour, dry milk powder, yeast, and salt creating the perfect stage for the tangzhong to join the ensemble, followed by eggs and butter, each actor playing its part to perfection.
- First Rise: The dough’s first rest, also called bulk fermentation, is where you’ll get the first glimpse until the luxurious texture of the dough.
- Shape and Second Rise: Whether you’re a fan of the classic loaf or showstopping rolls, how you shape your dough is completely up to you.
- Bake to Golden Perfection: The grand finale, where the bread poufs into a golden cloud.
Whether you’re a seasoned baker or just starting to explore the world of yeasts and flours, this milk bread recipe is a great starting point, as it’s not incredibly complicated and delivers a result that will make you proud. Have you ever heard a bread described as feathery? This is exactly it.
Happy baking, and may your kitchens always be filled with laughter, love, and the irresistible smell of freshly baked bread.
Kindred’s Milk Bread
- Yield: 2 loaves or 12 rolls 1x
Description
Discover how to bake Kindred restaurant’s famous milk bread with this homemade bread recipe. Learn about the Japanese technique of tangzhong for softer, fluffier bread that stays fresh longer. Perfect for beginners and baking enthusiasts alike. Bake a slice of this fluffy cloud today!
Ingredients
TANGZHONG:
- 1 cup water
- 1/3 cup (40 grams) bread flour
- 1 cup heavy cream
- 1/3 cup honey (use something flavorful but mild—avoid overly floral or expensive honey here)
REMAINING INGREDIENTS:
- 5 cups (600 grams) bread flour
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons instant yeast
- 1–3/4 tablespoons kosher salt (Diamond Crystal if possible)
- 2 large eggs, plus 1 egg for egg wash
- 6 tablespoons (85 grams) butter, cut into small cubes and at room temperature, plus more for greasing the pans
- Nonstick spray
- Flaky sea salt, for sprinkling, optional
Instructions
- Make the tangzhong: Combine the water and 1/3 cup bread flour in a medium saucepan over medium heat. Cook, whisking frequently, until a thick paste forms, about 3–5 minutes. Add the heavy cream and honey to the saucepan, whisking until the honey dissolves. Remove from the heat and set aside for 10 minutes or until the temperature reaches about 100°F.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, dry milk powder, yeast, and salt, turning the machine on to mix until combined. Transfer the tangzhong to the bowl of the stand mixer. Add 2 eggs and mix on medium speed until the dough is smooth and sticky, about 5 minutes.
- Begin adding the butter, one piece at a time, mixing after each addition until the butter is no longer visible before adding another piece. This will likely take between 4–5 minutes. The dough will begin pulling away from the sides of the bowl but will be smooth, elastic, and slightly sticky.
- Spray a large mixing bowl with nonstick spray; transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place (75–80°F) for 45 minutes to 1 hour, until doubled in size.
- There are a variety of ways you can shape this bread. Please see below for shaping instructions.
- While the bread rises for the second time, put an oven rack in the bottom third of the oven and preheat to 375°F. Beat the remaining egg with a splash of water in a small bowl. When the dough has proofed*, gently brush the tops with the egg wash (avoid pressing down and deflating the dough) and a sprinkle of flaky sea salt, if desired.
- Transfer the bread to the oven and bake for 25–35 minutes for rolls and 50–60 minutes for loaves. If the bread browns too quickly**, you can lightly cover it with aluminum foil to prevent further browning. Remove from the oven and let cool for 5–10 minutes in the pan before transferring to wire racks to cool completely. (I know you probably won’t let them cool that long, but at least wait until they’re warm—not hot—to prevent moisture loss!)
SHAPING INSTRUCTIONS:
-If you’re making rolls, lightly grease a two 6-cup jumbo muffin tins with softened butter. Turn the dough onto a lightly floured work surface and divide in half. Then, divide each half into 6 pieces; cut each of those 6 pieces into 3 smaller pieces. Arrange 3 pieces, touching, in the bottom of each muffin cup to form a cloverleaf shape. These rolls will be very big when baked; you can also make rolls in two 12-cup regular muffin tins, but you will need to adjust the portioning and baking time accordingly.
-If you’re making loaves, lightly grease two loaf pans (either 8-1/2 x 4-1/2-inch or 9 x 5-inch pan will work). Split the dough in half. You can either create a plain loaf or a loaf separated into “lobes” (both styles are shown in the pictures). For the plain loaf, take half of the dough and turn over to the stickier side. Fold over the edges into the center to form an oblong shape. Turn the dough over to the smooth side and gently cup your hands around the sides to tighten the shape and smooth the bottom. Repeat with the second half of dough. For the “lobed” loaf, cut each half of dough into six pieces. Turn over to the stickier side. Fold over the edges into the center to form a round. Turn each piece of dough over to the smooth side and gently cup your hands around the sides to tighten the shape and smooth the bottom. Arrange all six pieces in the pan in two rows of three. For both loaves, cover with plastic wrap and let rise in a warm place (75–85°F) for 45 minutes to 1 hour, until puffy and almost doubled in size. The bread should have risen over the top of the pan.
Notes
*This bread will rise quite spectacularly, so be sure to give it plenty of room to expand, both under the plastic wrap when proofing and in the oven when baking. If you’re making rolls, you may need to bake one pan at a time (transfer the second pan to the fridge while you wait for the first pan to baking if needed to avoid overproofing). You may also need to remove any other oven racks in the oven aside from the one used to bake the bread.
**Because of the bread’s sugar and fat content and the egg wash, this bread tends to brown quite quickly—and more than you may be used to with other Japanese milk bread recipes. I recommend checking the bread around the 20–25-minute mark. You may also need to rotate the pan 180° to promote even browning.
Inspiration: Best Kindred Milk Bread on food52.com
- Category: Breads
