Milk Bread

This yummy and sweet bread is super soft and a must have for French Toast recipes 😋

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the tangzhong by adding water and flour to a saucepan on med-low heat. Stir by scraping the bottom and sides of the pan until thick-yoghurt-like texture. Transfer to a bowl or measuring glass.

Step 2

Slightly warm up the milk in a small pot or microwave, then whisk in the egg white. In a large mixing bowl, combine the flour, salt, sugar and yeast. Pour in the milk mixture and the tangzhong and mix.

Step 3

Transfer to a work surface and knead for 15-20 minutes, until you can stretch the dough to form a thin windowpane without ripping. Slowly mix in the softened butter then return to the mixing bowl.

Step 4

Cover with cling film and prove for 1-2 hours, until doubled in size (time really depends on your room temperature).

Step 5

Once doubled in size, punch the air out the dough and separate into 3 dough balls. Roll into a long rectangle, then fold into thirds. Roll into a rectangle again, then roll into a log, pinching at seams. Repeat with the remaining dough balls. Place side by side in a buttered bread/deep loaf tin and prove for 30-45 mins, until nearly filling the tin.

Step 6

If baking in an uncovered tin, brush the top with egg wash (the remaining egg yolk with a splash of milk) before baking. Bake at 170°C for 40-45 mins, until cooked through.