Keto Japanese Milk Bread

This Hokkaido milk bread is a must-try Keto Japanese recipe. It is soft, pillowy, and melts in your mouth instantly. This recipe makes for incredible sandwich bread or dinner rolls. Even though this Japanese bread isn’t the quickest to prepare, the steps are easy and straightforward, and it is definitely worth the time.

What’s special about Japanese milk bread?

Japanese milk bread is famous for its soft and fluffy texture and slightly sweet flavor. This Keto Japanese milk bread is dense with no leavening holes or sourdough tang and is low in carbs. Using heavy cream, cream cheese, and mozzarella cheese, this bread has the unique milk flavor without using any.

How to make a fluffy Low Carb bread loaf?

To make the dough, we have used a fathead dough as a base but have lightened it with psyllium husk and yeast. The result is a risen, rich, and pillowy bread. We don’t recommend omitting the psyllium husk or the yeast because that will yield a dense and unappetizing bun. There are some key points to baking a successful Keto bun. Firstly, to bloom the yeast, you must use lukewarm heavy cream, which is around body temperature. If you use it hot, you will kill the yeast, and if you use it cold, the yeast won’t prove. Secondly, you must bake the bread in a loaf pan that is large enough to contain the dough and help it rise upward, but not too large that it spreads too much. If you use a large loaf pan, then the bread will expand horizontally rather than vertically.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any Keto recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.