Serves 1
Directions
- 1Add the active dry yeast into the lukewarm water, mix, and let it sit for 10 minutes until it blooms.
- 2In a saucepan, cook the tangzhong ingredients over low heat, stirring continuously until a thick paste forms.
- 3Pour the tangzhong, yeast mixture, and remaining dough ingredients (except the butter) into the bread machine.
- 4Select the 'dough' setting to mix and proof the dough.
- 5Gradually add the softened butter, 1 tbsp at a time, while the machine is mixing.
- 6Once 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.
- 7Preheat your oven to 350°F.
- 8Prepare your bread pan.
- 9Divide the dough into 3 equal balls, roll each tightly, and tuck the ends.
- 10Place the 3 rolls in the loaf pan.
- 11Let the dough rise again until it fills the pan.
- 12Bake at 350°F for 20 minutes until golden brown.
Ingredients
- 2 tbsp flour
- 2 tbsp water
- 4 tbsp heavy cream
- 1 tbsp milk
- 1 tbsp active dry yeast or instant yeast
- 2 tbsp lukewarm water
- 2.33 cups bread flour
- 0.67 cup sugar
- 1 tsp salt
- 0.5 cup milk
- 1 large egg
- 3 tbsp softened unsalted butter
Equipment
saucepanbread machinebowlplastic wrapovenbread panloaf pan
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