Japanese Milk Bread
Serves 1
Directions
- 1Knock back dough and cut into 3 even pieces.
- 2Knock back dough and cut into 3 even pieces.
- 3Knock back dough and cut into 3 even pieces.
- 4Flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape.
- 5Flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape.
- 6Flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape.
- 7Place the 3 dough balls into a 450g bread tin and cover with the lid.
- 8Place the 3 dough balls into a 450g bread tin and cover with the lid.
- 9Place the 3 dough balls into a 450g bread tin and cover with the lid.
- 10Bake in the preheated oven for 30 minutes with the lid on.
- 11Bake in the preheated oven for 30 minutes with the lid on.
- 12Bake in the preheated oven for 30 minutes with the lid on.
- 13Remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing.
- 14Remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing.
- 15Remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing.
Ingredients
- 325 g bread flour
- 325 g bread flour
- 325 g bread flour
- 7 g yeast
- 7 g yeast
- 7 g yeast
- 120 ml milk
- 120 ml milk
- 120 ml milk
- 30 g unsalted butter
- 30 g unsalted butter
- 30 g unsalted butter
- 5 g salt
- 5 g salt
- 5 g salt
- 40 g sugar
- 40 g sugar
- 40 g sugar
- 1 egg
- 1 egg
- 1 egg
- 25 g flour
- 25 g flour
- 25 g flour
- 100 ml water
- 100 ml water
- 100 ml water
Equipment
pansmall containerbowlstand mixerdough hook attachmentairtight lidcling filmbench450g bread tinoven