Japanese Milk Bread
Directions
- 1Make a milk paste (Tang zhon, 1/3 cup whole milk and 2 tablespoons of bread flour). Mix it up on medium heat until it forms a thick paste.
- 2Make a milk paste (Tang zhon, 1/3 cup whole milk and 2 tablespoons of bread flour). Mix it up on medium heat until it forms a thick paste.
- 3Make a milk paste (Tang zhon, 1/3 cup whole milk and 2 tablespoons of bread flour). Mix it up on medium heat until it forms a thick paste.
- 4Add 1 tablespoon of yeast to ½ cup of warm milk. Mix and set aside to let it bloom.
- 5Add 1 tablespoon of yeast to ½ cup of warm milk. Mix and set aside to let it bloom.
- 6Add 1 tablespoon of yeast to ½ cup of warm milk. Mix and set aside to let it bloom.
- 7In a large mixing bowl, add 2 ½ cups of bread flour, ¼ cup of granulated sugar, and 1 teaspoon of salt. Mix and set aside.
- 8In a large mixing bowl, add 2 ½ cups of bread flour, ¼ cup of granulated sugar, and 1 teaspoon of salt. Mix and set aside.
- 9In a large mixing bowl, add 2 ½ cups of bread flour, ¼ cup of granulated sugar, and 1 teaspoon of salt. Mix and set aside.
- 10Mix the wet ingredients together: milk paste, yeast mixture, and 1 lightly beaten egg.
- 11Mix the wet ingredients together: milk paste, yeast mixture, and 1 lightly beaten egg.
- 12Mix the wet ingredients together: milk paste, yeast mixture, and 1 lightly beaten egg.
- 13Add the wet ingredients to the dry ingredients. Mix on low with a dough hook for 5-7 minutes until a dough ball forms and it stops sticking to the bowl.
- 14Add the wet ingredients to the dry ingredients. Mix on low with a dough hook for 5-7 minutes until a dough ball forms and it stops sticking to the bowl.
- 15Add the wet ingredients to the dry ingredients. Mix on low with a dough hook for 5-7 minutes until a dough ball forms and it stops sticking to the bowl.
- 16Once the dough stops sticking, add in 3 tablespoons of softened butter and mix until you don't see it anymore.
- 17Once the dough stops sticking, add in 3 tablespoons of softened butter and mix until you don't see it anymore.
- 18Once the dough stops sticking, add in 3 tablespoons of softened butter and mix until you don't see it anymore.
- 19Place the dough in a lightly greased bowl, cover it, and let it rest and rise for 1 hour.
- 20Place the dough in a lightly greased bowl, cover it, and let it rest and rise for 1 hour.
- 21Place the dough in a lightly greased bowl, cover it, and let it rest and rise for 1 hour.
- 22After an hour of rising, punch the dough down, turn it out, and cut it into three portions.
- 23After an hour of rising, punch the dough down, turn it out, and cut it into three portions.
- 24After an hour of rising, punch the dough down, turn it out, and cut it into three portions.
- 25Stretch one piece of dough into a long rectangle and roll it up. Repeat with the remaining dough.
- 26Stretch one piece of dough into a long rectangle and roll it up. Repeat with the remaining dough.
- 27Stretch one piece of dough into a long rectangle and roll it up. Repeat with the remaining dough.
- 28Shape each piece into a tight roll.
- 29Shape each piece into a tight roll.
- 30Shape each piece into a tight roll.
- 31Add rolls to a lightly greased loaf pan. Cover again and let it rest and rise for 1 hour.
- 32Add rolls to a lightly greased loaf pan. Cover again and let it rest and rise for 1 hour.
- 33Add rolls to a lightly greased loaf pan. Cover again and let it rest and rise for 1 hour.
- 34After another hour of rising, brush the rolls with an egg wash (1 whole beaten egg).
- 35After another hour of rising, brush the rolls with an egg wash (1 whole beaten egg).
- 36After another hour of rising, brush the rolls with an egg wash (1 whole beaten egg).
- 37Bake at 350°F for 30-35 minutes.
- 38Bake at 350°F for 30-35 minutes.
- 39Bake at 350°F for 30-35 minutes.
- 40Once the bread is cool enough, remove it from the pan and rub some butter on top.
- 41Once the bread is cool enough, remove it from the pan and rub some butter on top.
- 42Once the bread is cool enough, remove it from the pan and rub some butter on top.
Ingredients
- 1.33 cups whole milk
- 1.33 cups whole milk
- 1.33 cups whole milk
- 2 tablespoons bread flour
- 2 tablespoons bread flour
- 2 tablespoons bread flour
- 2.5 cups bread flour
- 2.5 cups bread flour
- 2.5 cups bread flour
- 0.25 cups granulated sugar
- 0.25 cups granulated sugar
- 0.25 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 1 tablespoon yeast
- 1 tablespoon yeast
- 1 tablespoon yeast
- 0.5 cups warm milk
- 0.5 cups warm milk
- 0.5 cups warm milk
- 1 lightly beaten egg
- 1 lightly beaten egg
- 1 lightly beaten egg
- 3 tablespoons softened butter
- 3 tablespoons softened butter
- 3 tablespoons softened butter
Equipment
potwhisklarge mixing bowldough hookloaf panbaking sheet