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Hokkaido Milk Bread
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 205 minutes
Master the Japanese tangzhong technique for the softest, most tender milk bread that rivals even the best Asian bakeries.
Ingredients:
0.5 cupmilk
4teaspoons bread flour
1egg, beaten
2.5 cups bread flour
2teaspoons instant yeast
2tablespoons superfine sugar, or more to taste
0.25 cupbutter, softened
Instructions:
Create a creamy tangzhong by warming milk in a small pot, whisking in bread flour until a thick paste forms. Transfer the paste to a medium bowl and combine it with 1/2 cup milk and a beaten egg until smooth.
In a large mixing bowl, combine flour and yeast. Mix well using a spatula or your hands. Pour in the tangzhong mixture and stir thoroughly until the dough is evenly hydrated. Bring the dough together in the center of the bowl and cover with a damp towel. Allow it to rest for 20 minutes.
Sprinkle salt over the dough and knead until fully mixed in. Follow with sugar, adding 1 tablespoon at a time, kneading until smooth for about 10 minutes. Integrate butter thoroughly by kneading until the dough is smooth and cohesive.
Shape the dough into a ball and transfer it to a generously oiled bowl. Roll the dough to coat all sides in oil. Allow it to proof at room temperature until it doubles in size, which typically takes around 1 hour.
Place the dough on a clean work surface, press gently into a rectangle, and roll up into a cylinder. Transfer the cylinder to a loaf pan and let it proof until doubled in size, approximately 1 hour.
Heat your oven to a toasty 375 degrees F (190 degrees C).
Place your loaf pan in the center of the preheated oven and lower the temperature to 350 degrees F (175 degrees C). Bake until beautifully golden, for about 30 to 35 minutes. Let it cool for 5 minutes, then carefully invert onto a cooling rack. Ensure it cools completely before slicing and enjoying.