Soft & Fluffy Milk Bread

Serves 1
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Directions

  1. 1Add the active dry yeast into the lukewarm water, mix, and let it sit for 10 minutes until it blooms.
  2. 2Add the active dry yeast into the lukewarm water, mix, and let it sit for 10 minutes until it blooms.
  3. 3Add the active dry yeast into the lukewarm water, mix, and let it sit for 10 minutes until it blooms.
  4. 4In a saucepan, cook the tangzhong ingredients over low heat, stirring continuously until a thick paste forms.
  5. 5In a saucepan, cook the tangzhong ingredients over low heat, stirring continuously until a thick paste forms.
  6. 6In a saucepan, cook the tangzhong ingredients over low heat, stirring continuously until a thick paste forms.
  7. 7Pour the tangzhong, yeast mixture, and remaining dough ingredients (except the butter) into the bread machine.
  8. 8Pour the tangzhong, yeast mixture, and remaining dough ingredients (except the butter) into the bread machine.
  9. 9Pour the tangzhong, yeast mixture, and remaining dough ingredients (except the butter) into the bread machine.
  10. 10Select the 'dough' setting to mix and proof the dough.
  11. 11Select the 'dough' setting to mix and proof the dough.
  12. 12Select the 'dough' setting to mix and proof the dough.
  13. 13Gradually add the softened butter, 1 tbsp at a time, while the machine is mixing.
  14. 14Gradually add the softened butter, 1 tbsp at a time, while the machine is mixing.
  15. 15Gradually add the softened butter, 1 tbsp at a time, while the machine is mixing.
  16. 16Once the dough cycle is complete, transfer it to a bowl, cover with plastic wrap, and let it proof for 1.5 hours or until doubled in size.
  17. 17Once the dough cycle is complete, transfer it to a bowl, cover with plastic wrap, and let it proof for 1.5 hours or until doubled in size.
  18. 18Once the dough cycle is complete, transfer it to a bowl, cover with plastic wrap, and let it proof for 1.5 hours or until doubled in size.
  19. 19Preheat your oven to 350°F.
  20. 20Preheat your oven to 350°F.
  21. 21Preheat your oven to 350°F.
  22. 22Prepare your bread pan.
  23. 23Prepare your bread pan.
  24. 24Prepare your bread pan.
  25. 25Divide the dough into 3 equal balls, roll each tightly, and tuck the ends.
  26. 26Divide the dough into 3 equal balls, roll each tightly, and tuck the ends.
  27. 27Divide the dough into 3 equal balls, roll each tightly, and tuck the ends.
  28. 28Place the 3 rolls in the loaf pan.
  29. 29Place the 3 rolls in the loaf pan.
  30. 30Place the 3 rolls in the loaf pan.
  31. 31Let the dough rise again until it fills the pan.
  32. 32Let the dough rise again until it fills the pan.
  33. 33Let the dough rise again until it fills the pan.
  34. 34Bake at 350°F for 20 minutes until golden brown.
  35. 35Bake at 350°F for 20 minutes until golden brown.
  36. 36Bake at 350°F for 20 minutes until golden brown.

Ingredients

  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 4 tbsp heavy cream
  • 4 tbsp heavy cream
  • 4 tbsp heavy cream
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp active dry yeast or instant yeast
  • 1 tbsp active dry yeast or instant yeast
  • 1 tbsp active dry yeast or instant yeast
  • 2 tbsp lukewarm water
  • 2 tbsp lukewarm water
  • 2 tbsp lukewarm water
  • 2.33 cups bread flour
  • 2.33 cups bread flour
  • 2.33 cups bread flour
  • 0.67 cup sugar
  • 0.67 cup sugar
  • 0.67 cup sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 3 tbsp softened unsalted butter
  • 3 tbsp softened unsalted butter
  • 3 tbsp softened unsalted butter

Equipment

saucepanbread machinebowlplastic wrapovenbread panloaf pan