Japanese Milk Bread

Name: Japanese Milk Bread
Cuisine: Japanese
Ingredients: flour; milk; yeast; sugar; honey; butter

Serves 1

Serves 1

Directions

1Combine flour and milk in a saucepan.
2Whisk the mixture over heat until it thickens into a paste.
3Transfer the tangzhong (flour paste) to a measuring cup.
4Add milk and honey to the tangzhong.
5In a separate bowl, combine flour, yeast, and sugar.
6Pour the liquid mixture and tangzhong into the dry ingredients in a stand mixer bowl.
7Mix the ingredients until a rough dough forms.
8Add softened butter to the dough.
9Knead until the dough is smooth and elastic.
10Perform a windowpane test to check for proper gluten development.
11Place the dough in a container and cover it for the first proof.
12After proofing, punch down the dough to release air.
13Divide the dough into equal portions using a dough scraper.
14Shape each portion into a smooth ball.
15Roll out each dough ball into a rectangular shape using a rolling pin.
16Fold one side of the rectangle towards the center.
17Fold the other side over the first fold.
18Roll the folded dough tightly from one end to the other.
19Place the rolled dough pieces into a loaf pan.
20Cover the loaf pan and let the dough proof until it rises.
21Brush the top of the proofed dough with an egg wash or milk for a golden crust.
22Bake the bread until golden brown.
23Remove the bread from the oven and cool it on a wire rack.

saucepanwhiskmixing bowlmeasuring cupmeasuring spoonfood scalestand mixerdough scraperrolling pinloaf panbasting brushoven mittscooling rack

Serves 1

Serves 1

1Combine flour and milk in a saucepan.
2Whisk the mixture over heat until it thickens into a paste.
3Transfer the tangzhong (flour paste) to a measuring cup.
4Add milk and honey to the tangzhong.
5In a separate bowl, combine flour, yeast, and sugar.
6Pour the liquid mixture and tangzhong into the dry ingredients in a stand mixer bowl.
7Mix the ingredients until a rough dough forms.
8Add softened butter to the dough.
9Knead until the dough is smooth and elastic.
10Perform a windowpane test to check for proper gluten development.
11Place the dough in a container and cover it for the first proof.
12After proofing, punch down the dough to release air.
13Divide the dough into equal portions using a dough scraper.
14Shape each portion into a smooth ball.
15Roll out each dough ball into a rectangular shape using a rolling pin.
16Fold one side of the rectangle towards the center.
17Fold the other side over the first fold.
18Roll the folded dough tightly from one end to the other.
19Place the rolled dough pieces into a loaf pan.
20Cover the loaf pan and let the dough proof until it rises.
21Brush the top of the proofed dough with an egg wash or milk for a golden crust.
22Bake the bread until golden brown.
23Remove the bread from the oven and cool it on a wire rack.