No-Knead Japanese Milk Bread (No Eggs, No Butter!)

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🍞 No-Knead Japanese Milk Bread (No Eggs, No Butter!)

Fluffy, slightly sweet, and incredibly easy—just mix, rise, and bake! Perfect for sandwiches, toast, or eating plain.

📝 Ingredients

200ml (0.85 cup) warm water (or sub warm milk for extra richness)
25g (2 tbsp) sugar (or honey/maple syrup)

3g (1 tsp) instant yeast (or active dry yeast—proof first)
300g (2 cups) bread flour (or all-purpose flour, but bread flour is softer)
3g (½ tsp) salt

20g (2 tbsp) olive oil (or any neutral oil like vegetable/coconut)

(Optional: 1 tbsp powdered milk for authentic “milk bread” flavor!)

👩🍳 Instructions

1. Mix the Dough

In a large bowl, whisk warm water, sugar, and yeast. Let sit 5 mins until frothy (if using active dry yeast).

Add flour, salt, and oil. Stir with a spatula until a shaggy dough forms (no kneading!).

2. First Rise

Cover with a damp towel and let rise 1-2 hours at room temp (or overnight in the fridge for more flavor).
Dough should double in size.

3. Shape & Second Rise

Gently deflate the dough and shape into a ball or loaf.
Place in a greased loaf pan (or free-form on a baking sheet).
Cover and let rise 30-45 mins until puffy.

4. Bake

Preheat oven to 350°F (180°C).
Bake 25-30 mins until golden and hollow-sounding when tapped.
Brush with melted butter or oil (optional) for a soft crust.

✨ Tips

✔ No loaf pan? Use a round cake pan or bake as rolls.
✔ Extra fluffy? Replace 50g water with 50ml warm milk.
✔ Storage: Keeps for 2 days at room temp or freeze for 1 month.

So soft, cheap, and foolproof—you’ll never buy bread again! 😍

Serve with: Jam, avocado, or use for French toast! 🥑🍓