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Japapense Milk Bread

Jeffrey Wotton
This light, fluffy bread is great for sandwiches, a snack - or even dessert.
Prep Time 4 hrs
Course Breakfast
Cuisine Asian
Servings 4 loaves

Ingredients
  

For the Tangzhong Starter

  • 1/2 cup Bread flour We like to use King Arthur, but any high grade bread flour will do. Do not use cake or all purpose flour for this recipe.
  • 1/2 cup whole milk You can also use half & half
  • 1/2 cup water

For the Dough:

  • 3 large eggs
  • 1 cup whole milk
  • 640 grams Bread flour (4 2/3 cups)
  • 2 tbsp sugar
  • 1/4 cup nonfat or low-fat dry milk powder
  • 2 tsp salt
  • 4 tsp Yeast We use standard baker's yeast. Instant or fast acting yeast also work.
  • 8 tbsp butter Room temperature, cut into at least 8 pieces
  • 2 tbsp butter melted

Instructions
 

  • To make Tangzhong (white roux), whisk bread flour, milk, and water together in a medium saucepan until smooth. Cook, stirring constantly, over medium heat until mixture thickens into the consistency of mashed potatoes, about 2 minutes. Place plastic wrap over the top of the roux, and allow to cool to room temperature for at least 15 minutes.
  • Place all the dry ingredients into a stand mixer bowl. Whisk together, then set the bowl on the mixer with a dough hook.
  • Whisk the milk and eggs together, then slowly add it to the cooled roux while whisking until smooth.
  • With the mixer on the second to lowest setting, slowly add the egg/roux/milk mixture to the dry ingredients.
  • With the mixer still running, start adding the softened butter one tablespoon at a time (8 tablespoons in total) until all the butter has been incorporated. Increase the speed to medium-low and knead until the dough is very strong and elastic, 10 to 12 minutes. Remember that this is a high hydration dough, so it will seem sticky.
  • Brush a large bowl with butter, then transfer the dough to the buttered bowl. Cover, and let rise for at least 1.5 hours or until it has doubled. In the meantime, coast 2 loaf pans (8½-by-4½-inch ) with melted butter (we like to use glass loaf pans).
  • Lightly flour a large board, or your counter. Gently punch down the dough, then turn it out onto the prepared counter. Using a chef ’s knife or bench scraper, divide the dough into 4 equal portions, about 12 ounces each. Form each into a ball. Take one ball, and gently pat it down, then stretch it into a square(about 6x6 inches). Fold by thirds, like a letter; pinch the ends, turn the dough seam side down, and place into one end of one of the prepared loaf pans. Do this with the remaining pieces - see the picture above. Cover the pans, and let rest for about 1 hour, or until the dough rises to the top of the pans.
Keyword Japanese Milk Bread

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