Japanese Milk Bread

Name: Japanese Milk Bread
Yield: 1 loaf
Ingredients: 43 g Water; 43 g Milk; 14 g Bread Flour; 300 g Bread Flour; 14 g Dry Milk; 50 g Granulated sugar; 6 g Table salt; 1 tbsp Instant yeast; 113 g Milk; 1 each Egg; 57 g Unsalted butter

A tender tangzhong loaf with a soft, fine crumb.

3 hours 25 minutes1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount
Tangzhong
Water	43 g
Milk	43 g
Bread Flour	14 g
Dough
Bread Flour	300 g
Dry Milk	14 g
Granulated sugar	50 g
Table salt	6 g
Instant yeast	1 tbsp
Milk	113 g
EggLarge.	1 each
Unsalted butterMelted.	57 g

Method

1
Cook the tangzhong ingredients gently for 3–5 minutes until thick, then cool to lukewarm. Mix with the dough ingredients and knead until elastic.
2
Proof covered for 1–1½ hours. Divide into four; flatten, fold and roll each into a short log.
3
Place side by side in a greased 23 × 13cm tin and proof 40–50 minutes.
4
Brush with milk. Bake at 175°C/350°F for 30–35 minutes, reaching at least 88°C/190°F internally. Cool outside the tin.