Japanese Super Soft Bread (using heavy cream). This Japanese milk bread is the softest, lightest and fluffiest bread ever. The following example demonstrates how to convert any bread recipe to the pillowy soft Japanese milk bread. Hokkaido milk bread is very well-known globally.

Stays fresh for days longer than regular bread. Follow this step-by-step tutorial to make the fluffiest, yummiest bread ever! Great recipe for Melt in Your Mouth Round Bread with Heavy Cream. You can have Japanese Super Soft Bread (using heavy cream) using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Japanese Super Soft Bread (using heavy cream)

You need 250 gr of bread flour.
You need 20 gram of sugar.
You need 20 gram of honey.
You need 4 gram of salt.
You need 3 gram of instant yeast.
Prepare 80 gram of heavy cream.
It's 70 gram of full cream milk.
You need 60 gram of water.
It's 20 gram of unsalted butter (softened).

I added heavy cream to my normal plain round bread recipe and it turned out really soft and tender. My oven doesn't work well, so I turned the heat up a bit. Every oven has different tendencies so adjust the cooking temperature. Top heavy-cream-bread recipes just for you Explore more recipes.

Japanese Super Soft Bread (using heavy cream) step by step

Mix all ingredients together except butter. I used stand mixer, using the dough hook until well combined.
Add in the butter and continue to mix (low speed) until the dough comes together and won’t stick to the wall of the bowl.
Do the window pane stage test, when the dough is elastic and can be spread thinly without tearing/breaking.
Once ready, put the dough in the bowl, cover with cling wrap/kitchen towel and let the dough rise until double in size (about 1 hour).
After the dough double in size, punch down the dough to release the air. Divide the dough into 4 equal sizes. Form each portion to a ball and rest the dough again for another 25 minutes.
Layer the bread tin with cooking oil. After resting the dough for 25 minutes, flatten each dough using rolling pin, and shape it like a small log. Repeat for all 4 doughs. Let it rise for another 1 hour for 2nd proofing. No need to cover the tin first..
Cover the loaf tin. Preheat the oven to 190 celcius degree. Bake 15 minutes in 180 celcius degree, continue with another 15 minutes in 160 celcius degree or until the bread turn golden brown..
Remove the bread from the oven Brush the top of the bread with butter. Take it out from the loaf tin and let it cool on the rack completely before slicing..
Note: I used the rectangular tin with cover (silver colour in the photos but using loaf tin with cover is fine too. But probably you need to use 2 loaf tins).

I use Japanese brand Nisshin flour. Firstly, this is super fluffy, soft and light homemade bread recipe. Moreover, it is perfect for Sandwiches and easy to make bread recipe. Above all, it contains all basic ingredients and can be modified as required (eg: Spiced Herb bread - just add some herbs to the dough) Also, got a milk loaf kinda taste as the recipe contains milk powder. The biggest challenge of making whole wheat bread is to get the soft, and fluffy texture with good volume.