Delicious mochi bread which is light and fluffy. It’s going to be your go to bread in no time! Perfect for sandwiches or for breakfast.
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Mochi bread takes bread to a whole new level. It’s chewy, light and fluffy, and absolutely perfect on its own or used for sandwiches.
This bread is soft on the inside and crispy on the outside.
What makes this bread different from other bread is the mochi bread mixed through it.
The mochi dough is made by combining glutinous rice flour (mochiko flour) and water.
It creates a sticky and gooey dough which is chewy in texture. Glutinous rice flour is made from glutinous rice (sticky rice/sweet rice).
When it is heated with a liquid, the flour becomes elastic and sticky.
Despite it’s name, glutinous rice flour is gluten free. However, this mochi bread recipe is not gluten free because it uses bread flour.
This recipe makes the bread into a loaf, however, you can make these into buns. If you make them into buns, you will need to reduce the cooking time.
The Tangzhong Method of Making Bread
This recipe uses a method what is known as a tangzhong (also known as water roux or yudane).
This method may sound difficult in name, but believe me it isn't. In fact, you won't believe how easy it is.
Tangzhong refers to cooking a portion of raw flour, in this case glutinous rice flour, and a liquid.
You cook the mixture of flour and liquid on the stove and heat it until a paste forms.
When you pre-cook the flour and liquid, it allows the starches in the flour to gelatinise (become thicker such as a jelly consistency).
This creates a paste which you then mix into your bread dough.
By using the Tangzhong method it brings extra softness and lightness to the bread once cooked.
Why You'll Love This Recipe
This Japanese mochi bread tastes so good and it is super simple to make.
It also only uses 9 ingredients.
The bread is light and fluffy, and has a bit of a chew to it. This makes it perfect to enjoy for sandwiches, as toast bread, or even plain when freshly baked.
Cost To Make
Estimated cost = $2.95, or $0.24 a slice
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
This mochi bread loaf only has 9 ingredients. And most of them you should already have in your pantry.
- Glutinous rice flour: The glutinous rice flour will give the bread its slightly chewy texture.
- Water
- Salt: This helps to add flavor to the bread.
- Bread flour: Be sure to sift the bread flour before mixing it into the dough.
- Instant dry yeast
- Brown sugar
- Butter: Soften the butter to make it easier to mix through the dough.
- Egg: Separate the egg into yolk and white. The egg yolk will be used for a glaze on top of the bread. The egg white will be mixed through the bread dough.
- Milk: This will give the bread a nice golden look on top once baked.
Instructions
For in depth details on how to make mochi bread, read on.
Step 1 - In a medium saucepan over medium to low heat, place the glutinous rice flour and water.
Stir flour and water together until there are no lumps. Stir consistently until the mixture starts to come together.
Remove saucepan from heat and continue stirring until a dough like consistency has formed. Set aside to cool. This is the mochi component of the bread.
Step 2 - Grease a baking tin sized 24cm (9.4 inches) x 12cm (4.7 inches) x 10cm (3.9 inches) with butter and line with parchment paper.
Step 3 - Place the salt, bread flour, instant dry yeast, brown sugar, butter, egg white, and the mochi dough in a stand mixer.
Step 4 - Knead the mixture on low speed until the dough meets the windowpane test. To do this, take a small bit of the dough and stretch the dough into a square.
Keep stretching the dough until the middle becomes thin without breaking. If the thin part of the stretched dough is able to pass light through it, the dough is properly kneaded.
Step 5 - Knead for a further 20 minutes on medium speed, or until the dough appears smooth, slightly sticky, and elastic.
If the dough seems too dry, add 1 tablespoon of water until it doesn’t look so dry.
Step 6 - Shape the dough into a ball and place the dough in a bowl and cover the bowl in plastic wrap. Put in a warm place to rise until double in size.
Step 7 - Gently punch the dough to release any air from the dough. Then transfer the dough to lightly floured surface.
Step 8 - Shape and flatten the dough into a 24 cm long rectangle (or as wide as your baking tin).
Step 9 - Place the dough into the prepared baking tin.
Step 10 - Cover the baking tin with place wrap and rest for 50 minutes or until the dough has doubled in size.
Step 11 - Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
Step 12 - In a small bowl, combine the egg yolk and milk. Lightly brush the mixture over the bread.
Step 13 - Bake the bread in the oven for 30 to 35 minutes or until golden brown.
Lightly spray the oven with water when you put the bread in the oven. If the bread is becoming too brown before it is cooked, place a sheet of aluminium foil on top of the baking tin.
Step 14 - Remove the bread from the oven and allow it to cool slightly in the tin before removing it.
Tips for Success
- After making the glutinous rice flour and water mixture (mochi dough), soak your whisk in water immediately. This will make it easier to clean.
Substitutions / Variations
You could sprinkle some black sesame seeds or white sesame seeds on top of the bread before baking. Do this once you have put the egg wash on the top. This way you can make a sesame mochi bread.
Storage
Mochi bread tastes best on the day it is made. Especially once it has just cooled down from the oven!
If you have leftover mochi bread, you can store it in an air tight container for up to 2 to 3 days.
If you want to freeze the bread, you can simply wrap it tightly in plastic wrap. Freeze for up to 3 to 4 months.
To reheat the bread, you can use a toaster, microwave, or even the oven. If reheating in the oven from frozen, place the bread on a tray and cover in aluminium foil.
FAQ
No, this Korean mochi bread is not dairy free. However, you can most certainly substitute the milk for water. Also butter can be substituted for a neutral oil such as vegetable oil.
Also known as mochiko flour, glutinous rice flour is a flour which is made from Japanese glutinous rice (mochigome).
When cooked with a liquid such as water, glutinous rice flour produces a chewy, soft and stretchy texture.
Mochiko flour is also known as glutinous rice flour. Mochiko flour can be used to make Asian sweets such as mochi, waffles, cookies, or cakes.
If you use mochiko flour when cooking, it will result in your creations having a chewy texture.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Mains Recipes
Recipe
Mochi Bread
Ingredients
- 100 grams (3.53 ounces) glutinous rice flour
- 210 grams (7.41 ounces) water
- ¾ teaspoon salt
- 325 grams (11.47 ounces) bread flour sifted
- 1 ½ teaspoons instant dry yeast
- 30 grams (1.06 ounces) brown sugar
- 20 grams (0.71 ounces) butter softened
- 1 egg separated into white and yolk
- 1 tablespoon milk
Instructions
- In a medium saucepan over medium to low heat, place the glutinous rice flour and water. Stir flour and water together until there are no lumps. Stir consistently until the mixture starts to come together. Remove saucepan from heat and continue stirring until a dough like consistency has formed. Set aside to cool. This is the mochi component of the bread.
- Grease with butter and line with parchment paper a 24cm (9.4 inches) x 12cm (4.7 inches) x 10cm (3.9 inches) baking tin.
- In a stand mixer, place the salt, bread flour, instant dry yeast, brown sugar, butter, egg white, and the mochi dough.
- Knead the mixture on low speed until the dough meets the windowpane test. To do this, take a small bit of the dough and stretch the dough into a square. Keep stretching the dough until the middle becomes thin without breaking. If the thin part of the stretched dough is able to pass light through it, the dough is properly kneaded.
- Knead for a further 20 minutes on medium speed, or until the dough appears smooth, slightly sticky, and elastic. If the dough seems too dry, add 1 tablespoon of water until it doesn’t look so dry.
- Shape the dough into a ball and place the dough in a bowl and cover the bowl in plastic wrap. Put in a warm place to rise until double in size.
- Gently punch the dough to release any air from the dough. Then transfer the dough to a lightly floured surface.
- Shape and flatten the dough into a 24 cm long rectangle (or as wide as your baking tin).
- Place the dough into the prepared baking tin.
- Cover the baking tin with plastic wrap and rest for 50 minutes or until the dough has doubled in size.
- Preheat the oven to 200°C (392°F).
- In a small bowl, combine the egg yolk and milk. Lightly brush the mixture over the bread.
- Bake the bread in the oven for 30 to 35 minutes or until golden brown. Lightly spray the oven with water when you put the bread in the oven. If the bread is becoming too brown before it is cooked, place a sheet of aluminium foil on top of the baking tin.
- Remove the bread from the oven and allow it to cool slightly in the tin before removing it.
Emma says
This bread is going to be my go to for sure!
Clara says
I made this bread on the weekend, and had to come back and say thank you for the recipe! The bread was lovely.
Angelina says
The bread turns out so fluffy and somewhat just a tiny chew feel to it, so loving it, a keeper indeed! Thanks!
Peg says
Can I use gluten free all purpose flour for the bread flour part?
Emily says
Yes, you can use gluten free all purpose flour instead of bread flour. But be aware that the final texture of the mochi bread may be slightly different.
You may also need to add a binding agent like xanthan gum or guar gum to prevent the bread from becoming too crumbly.
I recommend reading the packet of your gluten free all purpose flour because sometimes it already contains a binding agent like xanthan gum. If it doesn't, then add some to your bread mixture.
Also, if you find that when making your bread the dough is too dry or crumbly, you may need to add more water or milk. Gradually add small amounts of liquid until the dough becomes smooth and pliable.
Ellen says
Thank you so much for this recipe! I made it today, and my family loved it! The bread came out soft and slightly dense yet fluffy, and it had the perfect texture and subtle sweetness! The aluminum foil trick really helped to prevent the surface of the bread from getting burnt before it was fully cooked. We immediately ate half the loaf as soon as it was cool enough to do so. I can't stop drooling about the texture of the bread.....it was absolutely perfect!!
Emily says
I'm really glad to hear that you loved it!
Laura says
Best bread ever! A keeper for sure.
Amanda says
This mochi bread loaf came out perfectly chewy and soft! I added some sesame seeds on top for a bit of crunch, and it was a great addition.
Aster S says
Been obsessed with making mochi recently, so I'm really excited to try this bread! Is there any way to omit or substitute the egg?
Emily says
I have never tried making the bread without egg before. But, you could try substituting the egg white and replace with 1-2 tablespoons of water. As for the egg yolk, you could use milk to glaze the bread. If you try it, I'd love to hear how it goes!