Blue 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. After I baked this bread in bicoloured version (here) I tried the blue one. Blue bread – sounds incredible, right? The colour which is an effect of adding butterfly pea powder (also known as a blue tea) surprised me with its intensity. Except the skin which changed to brown in the oven the whole bread is intensive and unbelievable blue. The butterfly pea powder does not change the taste – it is only the feast for the eyes. Bread tastes like fluffy, buttery challah. Enjoy!


standard loaf pan



  • 3 cups 2 tablespoons (500 g) bread flour
  • 4 teaspoons dried yeast
  • ¾  cup (180 ml) lukewarm milk
  • 1/3 cup (70 g) sugar
  • 1 teaspoons salt
  • 5 tablespoons butter, softened
  • 2 tablespoons butterfly pea powder


  • 2 tablespoons (20 g) bread flour
  • 3 ½ oz (100 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, butterfly pea powder, remaining sugar and salt. Add yeast mixture 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 loaf pan with butter.

If you use standard American loaf pan (9 x 5 inch) divide dough into three equal pieces.

If you use standard European loaf pan (11 x 4 inch/28 x 10-11 cm) divide dough into four equal pieces.

Working with one piece at the time shape all 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 short side. Arrange your logs in the pan: putting one by one across the pan.

Preheat oven to 350°F (180°C). Let stand pan in a warm place for 20-30 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 top of the loaf.

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


Category: Breads.

Tags: superfood, yeast.

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