Japanese Milk Bread
Print RecipeEquipment
- 1 stand mixer
- 1 dough paddle
Ingredients
- Tangzhong
- 3 tablespoons 43g water
- 3 tablespoons 43g milk, whole preferred
- 2 tablespoons 14g King Arthur Bread Flour
- Dough
- 2 1/2 cups 300g King Arthur Bread Flour
- 2 tablespoons 14g Equate Dry Milk or nonfat dry milk
- 1/4 cup 50g granulated sugar
- 1 teaspoon 6g table salt
- 1 tablespoon instant yeast
- 1/2 cup 113g milk, whole preferred
- 1 large egg
- 4 tablespoons 57g unsalted butter, melted
Instructions
- To make the tangzhong: Combine all of the ingredients in a small saucepan, or pot and whisk until no lumps remain.
- Place the saucepan over low heat and cook the mixture, stir constantly, until thick and the whisk leaves lines on the bottom of the pan. This takes about about 3 to 5 minutes.
- Add mixture of flour and milk together over a burner to make a roux.
- Transfer the tangzhong to a small bowl or measuring cup and let it cool to 100 degrees. Anything above 120 will kill the yeast.
- To make the dough. Weigh your flour; (in grams) Combine the tangzhong with the remaining dough ingredients, 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.
- This took about minutes for us.
- A top-down shot into a mixing bowl showing that the dough should be smooth and elastic when fully kneaded.
- Shape the dough into a ball, and allow it it rest in a lightly greased bowl. Covered, for 1 and 1 1/2 hours, until puffy but not necessarily doubled in bulk.
- Gently deflate the dough with your fingers and divide it into four equal pieces. If you want to have a scale each piece will weigh between 170g and 175g.
- Flatten each piece of dough into a 5" x 8" rectangle, or a bread pan. Then fold the short ends in towards one another like a letter. Starting with a short end, roll them each into a 4" log.
- Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.
- Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until doubled in size.
- Towards the end of the rising time, about 30 minutes preheat the oven to 350°F.
- To bake the bread. Brush the loaf with milk and bake it for 30 minutes, until it's golden brown.
- Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely. This can take up to 10 minutes.
- Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.
Notes
We found this Japanese Milk Bread recipe from our King Auther cookbook.The tangzhong you make adds so much flavor to the bread and its so fluffy!
Here is the link below if you want to find more information!
https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe