Japanese Milk Bread

🥘 Ingredients

• bread flour
  314 g
• dry milk
  14 g
• egg
  1 large
• granulated sugar
  50 g
• instant yeast
  1 Tbsp
• salt
  6 g
• unsalted butter
  57 g
• water
  43 g
• whole milk
  156 g

🍳 Cookware

• small saucepan
• small mixing bowl or measuring cup
• lightly greased bowl
• 9" x 5" loaf pan

1. 1

   To make the tangzhong: Combine water , whole milk , and bread flour in a small saucepan , and whisk until no lumps remain.

   water: 43 g, whole milk: 43 g, bread flour: 14 g
2. 2

   Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to ⏱️ 5 minutes .
3. 3

   Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.
4. 4

   To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the bread flour , dry milk , granulated sugar , salt , instant yeast , whole milk , egg , and melted unsalted butter , then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost ⏱️ 15 minutes in a stand mixer.

   bread flour: 300 g, dry milk: 14 g, granulated sugar: 50 g, salt: 6 g, instant yeast: 1 Tbsp, whole milk: 113 g, egg: 1 large, unsalted butter: 57 g
5. 5

   Shape the dough into a ball, and let it rest in a lightly greased bowl , covered, for 1 to ⏱️ 1.5 hours , until puffy but not necessarily doubled in bulk.
6. 6

   Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170 g and 175 g.
7. 7

   Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for ⏱️ 15 minutes ; or for up to 1 hour, if that works better with your schedule.
8. 8

   Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log.
9. 9

   Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan .
10. 10

    Cover the loaf and allow it to rest/rise for 40 to ⏱️ 50 minutes , until puffy.
11. 11

    Towards the end of the rising time, preheat the oven to 350°F.
12. 12

    To bake the bread: Brush the loaf with milk and bake it for 30 to ⏱️ 35 minutes , until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F.
13. 13

    Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
14. 14

    Store leftover bread, well wrapped, at cool room temperature for 5 to ⏱️ 7 days ; freeze for longer storage.