Japanese Milk Bread
Makes one 4.5 x 8.5 in loaf (4 rolls) or 9 dinner rolls
A pillowy, shreddable loaf made soft by a cooked flour-and-milk paste called tangzhong.
| prepButter a 4.5 x 8.5 in loaf pan and dust with flour (or butter a 9 or 8 in square pan for rolls) | |||||||
| prepPreheat oven to 350°F / 180°C before baking | |||||||
| 60 ml water (for the tangzhong) | Whisk, cook until pudding-like, cool | Mix in tangzhong, milk powder, egg, flour, salt | Knead on low 5 min | Add butter in additions, knead 5-7 min | Proof until doubled, 1-2 hrs | Divide, shape, proof again 1-2 hrs | Egg-wash, bake 350°F / 180°C, 30-35 min |
| 60 ml milk (for the tangzhong) | |||||||
| 23 g bread flour (for the tangzhong) | |||||||
| 120 ml milk, lukewarm (for the yeast) | Dissolve sugar, bloom yeast 10-20 min | ||||||
| 1 tsp sugar (for the yeast) | |||||||
| 7 g active dry yeast (2 - 2 1/4 tsp) | |||||||
| 15 g dry milk powder | |||||||
| 50 g sugar, minus the 1 tsp used above (rest of sugar) | |||||||
| 1 egg | |||||||
| 350 g bread flour, spooned and leveled | |||||||
| 1 tsp sea salt | |||||||
| 58 g unsalted butter, softened | |||||||
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