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A freshly baked milk bread is being pulled apart by hands revealing the round circle texture inside the bread.
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5 from 2 votes

Milk Bread Loaf - Rohi Parāoa Miraka

A light Japanese style bread loaf that stays light and fluffy for days. A little twist on a standard loaf.
Course Baking
Cuisine Bread
Keyword baking recipes nz, easy bread recipe, japanese bread loaf, japanese bread loaf nz, milk bread loaf, milk bread recipe, milk bread recipe nz, te reo Māori
Prep Time 15 minutes
Cook Time 40 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Servings 1 medium sized loaf

Equipment

  • 1 x Loaf Tin, approximately 20 cm long, 10 cm wide and 6 - 10 cm high.

Ingredients

The Tangzhong

  • ⅓ C (80 g) miraka (milk)
  • ⅓ C (80 g) wai (water)
  • ⅓ C (50 g) puehu parāoa kounga (high grade flour)

The Dough - Te Pokenga

  • ¾ C + 3 tablespoon (230 ml) miraka mahana (warm milk, you should be able to hold your finger in the milk, if not it is too hot)
  • 2 ½ tablespoon huka hāura (brown sugar or caster sugar)
  • 2 ½ teaspoon (8 g) īhi tere (instant yeast)
  • 2 ¾ C (410 g) puehu parāoa kounga (high grade flour)
  • ¼ C (35 g) paura miraka (milk powder OR swap it for ¼ C of puehu parāoa (flour)
  • 1 ½ teaspoon tote (salt, fine). If you are using iodised table salt, half this quantity.

Instructions

Prepare the Loaf Tin:

  • Using a pastry brush, grease a loaf tin with oil.
    The tin size should be approximately 20 cm long, 10 cm wide and 6 - 10 cm high.

Make the Tangzhong:

  • Add the miraka (milk), wai (water) and puehu parāoa kounga (high grade flour) in to a pot.
  • Heat the mixture over medium heat as you whisk until thickens.
  • Once it is thick, keep on the heat and swap to a wooden spoon.
    Continue stirring for another 10 seconds or until a thin film starts forming on the bottom of the pot.
  • Remove from the heat and leave it aside to cool down as you activate the īhi (yeast).

Activate the Yeast:

  • Add the miraka mahana (warm milk) and huka hāura (brown sugar) in to a large bowl.
  • Stir until the huka (sugar) is dissolved in to the miraka (milk).
  • Sprinkle over the īhi tere (instant yeast) and stir again.
  • Leave the īhi (yeast) to activate for five minutes. The yeast is activated when it has floated to the top.

Add the Remaining Ingredients:

  • Add the puehu parāoa kounga (high grade flour), tote (salt) and the tangzhong paste in to the yeast mixture.
  • Mix it with a knife until a shaggy dough forms. Once the dough is roughly incorporated, it is time to knead the dough. 

Knead the Dough:

  • Note: Try not to add any extra flour when you are kneading. If it is super sticky, only add a tablespoons of flour at a time (up to 3 tbsp) and continue kneading.
    Remember, a slightly sticky dough is better than a stiff dough. 
  • If you are using a mixer, place the dough in the mixing bowl.
    Using a dough hook, knead for 8 – 10 minutes on low speed. 
  • If you are kneading by hand, add the dough to a lightly floured bench or table.
    Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes. 

First Rise:

  • Shape the dough in to a ball, place it in a large bowl and then cover with a tea towel or bowl cover.
  • Leave it to rise for 1 hour to 1 hour 15 minutes or until it has doubled in size. 

Roll out the Risen Dough:

  • Once the pokenga (dough) has risen, remove it from the bowl and add it to a bench or table.
    Sprinkle the tēpu (table) with a little bit of puehu parāoa (flour).
  • Using a rākau pokepoke (rolling pin), roll out the dough to a 45 cm long rectangle.
  • Get the loaf tin you are using and make the pokenga (dough) 3 cm less wide than the length of the tin.
    My tin is 22 cm long so I made my rectangle 19 cm wide and 45 cm long.

Roll up the Dough:

  • Once you have the correct size, gently roll it up in to a scroll type log.

Cut the Milk Bread Loaf Dough:

  • Using a sharp knife, cut the log in to 12 pieces, cutting all the way through the dough.
    Keep the pieces roughly together as you do this. Cutting them like this enables you to pull the parāoa (bread) apart in to perfect slices once it is baked.
  • Gently push the cut pieces in to a log and then lower them in to your prepared tin.

Second Rise:

  • Cover the tin with a tea towel and allow the pokenga (dough) to rise for 45 minutes.

Preheat the Oven:

  • 15 minutes before the rising time is over, preheat the oven to 175 °C bake setting or 165 °C fan bake setting.

Bake the Milk Bread Loaf:

  • Bake for 40 minutes until golden.
  • Remove it from the oven and rub a little butter on to the freshly baked bread because that's what my Māmā (Mum) did and so should you! 🧡
  • While it is still warm, pull apart those delicious slices you have created!
    Kei runga noa atu koe - you are so clever.

Store the Milk Bread Loaf:

  • This loaf will be at its best on the day but will also make great toast the next day. 
  • In general, I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
  • Don't forget to try the Chocolate Swirl Loaf version off this recipe, it is so extra but is made so in a few simple steps.