Milk Bread
By Red Star Yeast · redstaryeast.com
2 hrs 15 minMakes one 9×5-inch loaf
A soft, pillowy Japanese-style loaf made with tangzhong (a cooked flour-milk paste) for exceptional moisture and tender crumb.
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| prepPreheat oven to 350°F / 175°C | |||||||||||||
| 1/3 cup plus 95 g whole milk (for tangzhong) | Whisk tangzhong milk & flour, cook 149°F / 65°C until thickened | Cool tangzhong to room temperature | Mix flour, sugar, yeast, salt & tangzhong | Add wet mix, beat paddle 3 min into soft dough | Switch to hook, beat low 3 min, then medium-low 8 min | Oil bowl, shape dough ball, cover & rise 75°F / 24°C, 1 hr | Spray loaf pan with cooking spray | Divide dough into 3 portions, shape & roll into ovals | Fold & roll each oval, roll into cylinder, place in pan | Cover & rise 75°F / 24°C, 30–45 min until puffed | Brush loaf with egg wash | Bake 350°F / 175°C, 30 min, cover with foil last 10 min | Cool in pan 15 min, turn out & cool completely on rack |
| 2 tablespoons plus 19 g all-purpose flour (for tangzhong) | |||||||||||||
| 375 g all-purpose flour | |||||||||||||
| 67 g granulated sugar | |||||||||||||
| 1 package (7 g) or 2 1/4 teaspoons Platinum Yeast | |||||||||||||
| 3 g kosher salt | |||||||||||||
| 160 g warm whole milk (120°F / 49°C to 130°F / 54°C) | Whisk warm milk, butter & first egg | ||||||||||||
| 57 g unsalted butter, melted | |||||||||||||
| 1 large egg (50g), room temperature | |||||||||||||
| 1 large egg (50g), room temperature | Whisk second egg & milk for egg wash | ||||||||||||
| 15 g whole milk | |||||||||||||
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