Japanese Milk Bread

Name: Japanese Milk Bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 3 tablespoons (43g) water; 3 tablespoons (43g) whole milk; 2 tablespoons (14g) King Arthur Unbleached Bread Flour; 2 1/2 cups (298g) King Arthur Unbleached Bread Flour; 2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk; 1/4 cup (50g) sugar; 1 teaspoon (6g) salt; 1 tablespoon instant yeast; 1/2 cup (113g) whole milk; 1 large egg; 4 tablespoons (57g) unsalted butter melted

Instructions

Prep:30minCook:35min

This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that’s tender, moist, and stays fresh longer than loaves prepared the standard way. Bread made with tangzhong is far and away superior to the pre-sliced, plastic-wrapped loaves that you'll find on grocery store shelves. Trust us: Once you bake and familiarize yourself with this loaf, you’ll never want to buy sandwich bread again!

Updated at: Tue, 19 Oct 2021 04:15:53 GMT