MILK BREAD :: HOKKAIDO

Ingredients:

Step 1: Tangzhong

• (made in a little advance since it needs to cool down before being used)

• 50g water

• 50g whole milk

• 15g bread flour

Directions:

• Mix vigorously - to avoid any lumps - all these ingredients in a small pan on a low-heat stove. You will notice that it will start thickening after just a few minutes, and you can remove it from the heat. The consistency is like a mushy pudding. The process is very fast, so you want to use low heat. You don’t want to get it boiled and have to start all over again!

• Cover with a plastic film and let it cool down.

Step 2: Dough

• 300g bread flour

• 20g powdered milk

• 20g honey (you can use sugar instead if you prefer)

• 1 teaspoon of dry yeast

• 1 teaspoon of salt

• 110g whole milk

• 1 egg (a large one is recommended!), 

• 60g of butter (room temperature)

• plus the Tanghzong (that should be cool down at this point)

Directions:

• Mix all the ingredients until it looks smooth and elastic - they should not stick too much in your fingers. You can mix my hand, mixers or even your Thermomix for 60 sec using the "Knead” options. 

• Let it rise, and cover it with plastic film or dishcloth in a lightly greased covered bowl for around one/hour until you notice the dough rising. Don’t need to wait to double the size.

• Shape in equal weight/sized balls and organize them in a loaf pan. I always recommend using parchment paper. It makes really helpful at the time to remove from the pan. Let it rise for a second time, around one hour, covered with plastic film or dishcloth

• Preheat the oven to 350°F/175°C and use egg wash to brush at the dough gently. It's optional but provides a nice golden crust. Bake for around 30/35 minutes. The dough temperature should be around 203°F/95°C. Tip: After 20 minutes, I recommend covering the bread with aluminum foil to avoid over-burning the top.

Adapted from King Arthur recipe.