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

> Tangzhong (cooked flour paste) is the secret to the impossibly soft, fluffy crumb. Don't skip it.

= Tangzhong =

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

= Dough =

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 ~{2%minutes}, then medium ~{5%minutes}.

Add @butter{55%g}(softened) piece by piece, knead ~{10%minutes} until dough passes the windowpane test.

Cover and bulk ferment ~{1%hour} until doubled.

Punch down, divide into 4 equal pieces. Shape into balls, rest ~{15%minutes}. Roll each into an oval, fold in thirds like a letter, then roll into a tight cylinder. Place all four in a greased #9x5 loaf pan{}.

= Bake =

Cover and proof ~{45%minutes} until dough rises 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 and internal temperature reaches 88°C.

Cool ~{10%minutes} in pan, then unmold onto a #wire rack{}.