Bicoloured Japanese milk bread

Milk bread originates from Japan. It is soft fluffy bread, challah like but less buttery. It consists secret ingredient: Tangzhong which is flour-milk paste and guarantees freshness and moisture for many days. I can confirm that the bread was fresh and fluffy to the last (sixth) day when we ate it. In classic recipes this bread is plain without any additional ingredients. I modified it adding freeze dried strawberry powder which gave the pink colour and strawberry smell. The taste of strawberries is detectable however does not overwhelmed another flavours of food put on the slice. Enjoy!


2 loaves 5 x 9 inch



  • 5 ½  cups (880 g) bread flour
  • 5.5 teaspoons dried yeast
  • 1 1/3 cups (330 ml) lukewarm milk
  • 2/3 cup (130 g) sugar
  • 2 teaspoons salt
  • 2 eggs
  • 6 tablespoons butter, softened
  • 3 tablespoons freeze dried strawberries (powder)
  • 2 tablespoons lukewarm water


  • ¼ cup (40 g) bread flour
  • ¾ cup (180 ml) milk


  • 1 egg
  • 1 tablespoon milk



Make Tangzhong: place in a saucepan flour and milk and stirring constantly heat on a medium heat until thickens to custard consistency. Let cool to the room temperature.

Dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and Tangzhong. Mixing on medium speed gradually add butter. Knead until dough is smooth (5-6 minutes). Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

Grease two loaf pans with butter. Make the strawberry paste mixing powder with water.

Divide dough into half.  Knead in the strawberry paste into one half. Divide each dough into three equal pieces. Working with one piece at the time shape two white and two pink pieces as that: roll out into an oval 5 x 9 inch. Fold right long side to the center. Fold the left long side over them. Roll out again into 5 x 9 inch oval. Roll into log starting with one long side. Divide the remaining one white and one pink pieces into half each (4 pieces now). Roll out one white and one pink into ovals 5 x 9 inch. Stack one of the other and fold like above: right long side to the center and left long side over them. Roll out into oval 5 x 9 inch and roll into log starting with one long side. Repeat with last two pieces. Arrange three logs in every pan: along the long side – white and pink by the sides and bicoloured in the middle.

Preheat oven to 350°F (180°C). Let stand pans in a warm place for 30-40 minutes to puff and rise (the dough should be over the pan height).

Make egg wash: in a small bowl beat egg and milk. Brush tops of loaves.

Bake to the ‘clean skewer’ for 30 minutes (after 20 minutes cover with aluminium foil to avoid burning).  Remove from pans just after baking and cool on a wire rack.


Category: Breads.

Tags: strawberry, yeast.

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