Japanese Milk Bread

Ingredients

• 3 tbsp water (for tangzhong)
• 3 tbsp milk (whole preferred; for tangzhong)
• 2 tbsp King Arthur Unbleached Bread Flour (for tangzhong)
• 2.5 cup King Arthur Unbleached Bread Flour (for dough)
• 2 tbsp King Arthur Baker's Special Dry Milk (or nonfat dry milk)
• 0.25 cup granulated sugar
• 1 tsp table salt
• 1 tbsp instant yeast
• 0.5 cup milk (whole preferred; for dough)
• 1 large egg
• 4 tbsp unsalted butter (melted)

Steps

1. 1

   To make the tangzhong: Combine the 3 tablespoons water, 3 tablespoons milk, and 2 tablespoons flour in a small saucepan, and whisk until no lumps remain.

2. 2

   Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

3. 3

   Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.

4. 4

   To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the remaining dough ingredients.

5. 5

   Mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.

6. 6

   Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 1 to 1 1/2 hours, until puffy but not necessarily doubled in bulk.

7. 7

   Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170g and 175g.

8. 8

   Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter.

9. 9

   Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log.

10. 10

    Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.

11. 11

    Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.

12. 12

    Toward the end of the rising time, preheat the oven to 350°F.

13. 13

    To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F.

14. 14

    Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.

Notes

For a dark-gold, shiny crust: Make an egg wash by whisking 1 large egg with 1 tablespoon cold water. Brush the top of the loaf with egg wash instead of milk just before baking. Store leftover bread well wrapped at room temperature for 5-7 days, or freeze for longer storage.

Nutrition per serving

• bread
• sandwich bread
• milk bread
• tangzhong
• baked
• breakfast
• vegetarian