Hokkaido Milk Bread

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Hokkaido Milk Bread
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Hokkaido Milk Bread

Ingredients

  • Tangzhong

  • 3.25 oz milk (room temperature)

  • 0.65 oz bread flour

  • Dough

  • 5.25 oz milk

  • 2 tbsp sugar

  • 2¼ tsp (1 packet) active dry yeast

  • 12.1 oz flour

  • 1 tsp salt

  • 1 room temperature egg

  • 1 tbsp butter, softened

  • Egg wash

  • 1 egg

  • 2 tbsp milk

Directions

  • Combine milk, sugar and yeast in a small bowl. Stir and let sit for 10 minutes.
  • In a small pan, over medium low heat, combine the milk and flour for the tangzhong. Whisk continuously until it thickens. Set aside and let cool.
  • Combine flour, salt, egg, yeast mixture and tangzhong in the bowl of a stand mixer. Set mixer on low for 5 minutes. Add the butter and knead for another 5-7 minutes. Dough may stick to the bottom of the bowl. Scrape and give it a fold so that the dough is evenly kneaded.
  • Move the dough to a lightly floured surface and cover to rise in a warm for 1½ hours or until double in size.
  • Divide the dough into 3 equal parts and shape each into a ball. Roll out the dough into a long oblong shape. Fold one side (lengthwise) into the middle and then fold the other side on top. Roll the dough up into a cylinder and pinch the seams. Place it seam side down into a greased 8″ X 4″ loaf pan. Repeat with the remaining dough. Cover and let rise again for 1½ hours or until double in size. Preheat the over to 350 F during the final 30 minutes.
  • Beat the egg and milk together and brush the top of the bread. Bake for 30 minutes. Remove the bread from the pan immediately and let it cool on a wire rack.