recipe

🥘 Ingredients

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

1. 1

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

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

   Cover and bulk ferment 1 hour until doubled in size. Punch down, divide into 4 equal pieces. Shape into balls, rest 15 minutes . Roll each into oval, fold in thirds like a letter. Roll into tight cylinder. Place in greased 9x5 loaf pan .
4. 4

   Final proof 45 minutes until dough rises 1 inch above pan rim. Brush with egg wash: beat egg with milk .
5. 5

   Bake at 175°C (350°F) for 30 minutes until deep golden brown. Internal temp should read 88°C (190°F). Cool 10 minutes in pan, then unmold onto wire rack and cool completely.