Japanese Milk Bread recipe [unique twist on a loaf pan dessert] (video)

I have seen so many people starting to make such creative recipes with the pandemic keeping everyone indoors. One of the top things people have been learning is the skill of making bread at home. Lucky for me, my hubby has had this hobby for about six years now. We can’t even stand to have bread from the grocery now as his is so much more flavorful.

One of the recipes I ask him to make is a lovely sweet bread with white chocolate. What an indulgent treat it is. That was my favorite until this sweet milk bread recipe. You guys know how much I love travel. It has been so difficult not being able to travel during this time. So, a way for me to quasi travel during this time is to research new places and of course all the food I want to try when I visit a destination. Japan has been on my bucket list for quite a while and I love this Japanese milk bread recipe. I mean cherries and almonds? How good does that sound?

This Milk Bread recipe is so delicious you will be wondering making it all the time, especially when you have company for dinner! Plus you can sub different fruits or nuts and change it up for a tasty variety.

Ingredients For the milk bread dough:

1 and 1/2 C all-purpose flour plus 5 tbsp extra
2 TBSP sugar
1/2 tsp salt
1 TSP active dry yeast
2/3 C warm milk 105-115 F
2 TBSP condensed milk or 37 grams, at room temperature
2 TBSP softened butter or 28 grams

Condensed milk filling:
2 TBSP softened butter or 28 grams
2 TBSP condensed milk or 37 grams, at room temperature
8-10 pieces maraschino cherries drained
2 TBSP raisins
1 TBSP sliced almonds

Chopped cherries for garnish
Blanched almonds for garnish

Directions for this unique milk bread dessert:

In a large mixing bowl, stir together 1 teaspoon of the sugar, the warm milk, and the yeast.
Let stand until foamy, about 5 minutes.
Add 1 and 1/2 cups of flour, the remaining sugar, salt, condensed milk, and butter, then use a wooden spoon to stir the ingredients together.
Gradually sprinkle some of the reserved flour, a little at a time, to help with the stickiness.
Keep stirring until a soft, sticky dough gathers in the center of the bowl.
You may not need the entire reserved flour at this point.
Generously flour a working board using the remaining flour.
Turn the dough over onto the board.
Knead the dough for 6-10 minutes, dusting more flour in the board and in your hands as needed.
Once the dough is smooth and elastic, shape it into a ball and place in a bowl.
Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.

While the dough is rising, make the condensed milk filling. Stir together softened butter and condensed milk until it turns into a paste.
It is important that the butter is very soft and the condensed milk is at room temperature.

Butter a 9×5 inch loaf pan.
Punch the dough down and roll it into a 12 x 8 inch rectangle.
Spread the condensed milk filling across the surface of the dough.
Using a sharp knife or a pizza cutter, cut the dough vertically into 4 sections, forming 4 long strips.
Stack the strips together, the filling side up.
Cut the stacked dough into 8 sections.
You now have 8 stacked rectangular dough portions.

Arrange the dough portions in the greased loaf pan, with the long sides of the dough facing up. It is fine if a small space is vacant in the pan, it will be filled up once the dough rises. Let it rise for about an hour, covered loosely with a kitchen towel.

Preheat oven to 325 F. Top the dough with raisins, sliced almonds and maraschino cherries.

Bake the bread at 325 F for 20 minutes, then lower the temperature to 300 then bake for 10-12 minutes more, or until the bread is golden.
Sprinkle the cherries and blanched almonds for garnish.

Video for this excellent Loaf Pan Dessert:

To serve this Japanese milk bread, cut into slices or pull-apart. Enjoy!