Japanese Milk Bread
 Serves |  Total Time |
|---|---|
| 1 loaf | 3.25 hours |
Ratios
 flour |  water |  milk |
|---|---|---|
| 1 part | 3 parts | 3 parts |
Ingredients - Tangzhong
- 43 g water
- 43 g whole milk
- 14 g bread flour
Ingredients - Dough
- 300 g bread flour
- 14 g dry milk
50 g granulated sugar- 6 g salt
1 Tbsp instant yeast- 113 g whole milk
1 large egg
57 g unsalted butter
Cookware
- 1 small saucepan
- 1 small mixing bowl or measuring cup
- 1 lightly greased bowl
- 1 9" x 5" loaf pan
Instructions - Tangzhong
Step 1
Combine water, whole milk, and bread flour in a small saucepan, and whisk until no lumps remain.
Step 2
Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Step 3
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.
Instructions - Dough
Step 4
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the bread flour, dry milk, granulated sugar, salt, instant yeast, whole milk, egg, and melted unsalted butter, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.
Step 5
Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 1 to 1.5 hours, until puffy but not necessarily doubled in bulk.
Step 6
Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170 g and 175 g.
Step 7
Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
Step 8
Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log.
Step 9
Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.
Step 10
Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.
Step 11
Towards the end of the rising time, preheat the oven to 350°F.
Step 12
To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F.
Step 13
Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
Step 14
Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.
Source