Milk Bread

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Breakfast
Cuisine: Japanese
Servings: 1 loaf
This bread gets its soft and fluffy texture from tangzhong, which is a mixture of flour and water that is cooked to a certain temperature.

Ingredients:

  • 2 1/2 cups bread flour
  • 3 tbsp+2 tsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • ½ cup milk
  • 120 g tangzhong (see note)
  • 2 tsp instant yeast
  • 3 tbsp butter cut into small pieces, softened at room temperature

Directions:

  1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
  2. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.
  3. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
  4. Transfer to a clean surface. Divide the dough into three equal portions. Roll out into ropes.
  5. Braid the three ropes together, tucking the ends inside. Put braided dough on baking sheet and put plastic wrap on top. Let dough sit and double in size, about 40 minutes.
  6. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
  7. Bake at 325°F for approximately 30 minutes.

Notes:

  • Tangzhong recipe
  • Recipe adapted from two of Christine’s recipes here and here, which she adapted from the 65 degrees book.
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