Japanese Milk Bread

🥘 Ingredients

• bread flour 25 g
• whole milk 120 ml
• bread flour 375 g
• sugar 50 g
• salt 7 g
• yeast 7 g
• whole milk 120 ml
• egg 1
• butter 55 g
• egg 1
• milk 1 tbsp

1. 1

   Whisk bread flour and whole milk in a small saucepan over medium heat until a thick paste forms, about 3 minutes . Cool to room temperature.
2. 2

   In a stand mixer with dough hook, combine bread flour , sugar , salt , and yeast . Add whole milk , egg , and the cooled tangzhong. Mix on low for 2 minutes , then medium for 5 minutes . Add butter piece by piece, knead 10 minutes until windowpane test passes.
3. 3

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

   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 .
5. 5

   Proof for 45 minutes until dough rises about 1 inch above the pan rim. Brush with egg wash (beat egg with milk ).
6. 6

   Bake at 175°C for 30 minutes until deep golden brown and internal temperature reads 88°C.
7. 7

   Cool 10 minutes in pan, then unmold onto a wire rack and cool completely before slicing.