Japanese Milk Bread

I came across this bread 5 years ago and I attempted it. It came out so soft and everyone at home loved it. I remembered it when my mom requested for some again. So here is another simple recipe.

 

Ingredients

For Tangzhong

• 180ml water

• 100gram bread flour

For the loaf.

• 600g bread flour, plus 7tbs

• 4 tsp fast acting yeast

• 240 ml milk

• 60g unsalted butter melted and cooled

• 2 tsp salt

• 6 tbsp caster sugar

• 2 eggs

To glaze

• 1 egg and 1tsp water

Instructions:

To make the Tangzhong:

You want to make this and cool down before making the bread.

• Put water and flour in a small pan. Mix until smooth. Put heat on low/medium I cook the mixture, whisking constantly till it thickens. Set on aside and allow Tangzhong to cool.

• In a large bowl pour in your flour, yeast, milk, melted butter, sugar, salt and egg. Add the cooled tangzhong last and mix well together. Mix all ingredients together then knead, either in mixer or by hand on a floured surface. (I started with my electric mixer and moved to a floured surface. Adding a little more flour if needed till dough is no longer sticky)

• Transfer dough to a lightly oiled bowl. Cover and leave to rise in some place warm for about 1 hour till dough has doubled in size.

• Once it has risen, deflate the dough and depending on the baking pans you have cut dough into equal pieces and shape into a ball. My dough made 8 rolls and a tear apart loaf. See photos below.

• Grease baking pan and place rolls in. Cover pan for 40-45 mins to rise again until puffy. Preheat oven to 320F/160c. Lightly beat the egg and add 1tsp of water. brush the top of the bread with egg wash.

• Bake the loaf for approx 30 minutes until golden brown. Transfer to cooling rack to cool down.

( Tip: if bread is getting too brown cover with foil and continue baking process)