---
title: Japanese Milk Bread
tags:
  - bread
  - japanese
  - side
---

> The tangzhong (cooked flour paste) is what gives this bread its impossibly soft, feathery texture. Don't skip it.

Whisk @bread flour{25%g} and @whole milk{120%ml} in a #small saucepan{} over medium heat until a thick paste forms, about ~{3%minutes}. Cool to room temperature.

In a #stand mixer{} with dough hook, combine @bread flour{375%g}, @sugar{50%g}, @salt{7%g}, and @yeast{7%g}. Add @whole milk{120%ml}(warm), @egg{1}, and the cooled tangzhong. Mix on low for ~{2%minutes}, then medium for ~{5%minutes}. Add @butter{55%g}(softened) piece by piece, knead ~{10%minutes} until windowpane test passes.

Cover and bulk ferment for ~{1%hour} until doubled in size. Punch down, divide into 4 equal pieces. Shape into balls, rest ~{15%minutes}.

Roll each ball into an oval, fold in thirds like a letter, then roll into a tight cylinder. Place all four pieces in a greased #9x5 loaf pan{}.

Proof for ~{45%minutes} until dough rises about 1 inch above the pan rim. Brush with egg wash (beat @egg{1} with @milk{1%tbsp}).

Bake at 175°C for ~{30%minutes} until deep golden brown and internal temperature reads 88°C.

Cool ~{10%minutes} in pan, then unmold onto a #wire rack{} and cool completely before slicing.