Japanese Milk Bread Recipe

Yield: 4 servings

Estimated preparation time: 1 hour and 45 minutes

Estimated cooking time: 40 minutes

Estimated total time: 2 hours and 30 minutes

 

Ingredients:

·      370g bread flour

·      240mL whole milk

·      120mL water

·      60g granulated sugar

·      7g active dry yeast

·      1 teaspoon fine sea salt

·      1 large egg (lightly whisked)

·      60g softened butter

·      Heavy cream (for brushing)

Instructions:

1. For the starter, whisk 45g bread flour, 120mL milk, and water together in a pot. Set over medium heat and stir often. Cook for about 5 minutes until the mixture has thickened to the consistency of mashed potatoes. Remove from heat and cover with plastic wrap. Allow cooling to room temperature.
2. For the dough, whisk together the remained bread flour, sugar, yeast, milk powder and salt in the bowl of a stand mixer. Add in 1/2 cup of cooled starter mixture, egg, and milk. Knead on low speed for 5 minutes.
3. Add softened butter and continue to knead for 10 minutes until butter is integrated and the dough is smooth and pulls away from the sides of the bowl.
4. Cover the dough with plastic wrap and let rest for 1 hour, or until dough is doubled in volume.
5. Line a 9 x 4-inch loaf pan with parchment paper. Grease and set aside. Transfer the dough to a lightly floured working surface. Divide dough into four equal parts and roll into balls. Cover dough with plastic wrap to prevent it from drying out or forming a skin.
6. Roll the dough into a log. Place the log seam-side down in the prepared loaf pan. Repeat with remaining dough balls. Cover the loaf pan with plastic wrap and let sit for 30-45 minutes until the dough has doubled in volume.
7. Lightly brush the top of the dough with heavy cream. Bake the dough in a 175°C oven for 35-40 minutes until the top of the bread is golden brown and the internal temperature of the bread is at least 90°C.
8. Let cool in the loaf pan for 5 minutes. Unmold the bread from loaf pan and allow it to cool to room temperature on a wire rack. Once cool, slice the bread accordingly.

Source: https://www.thelittleepicurean.com/2015/05/japanese-milk-bread.html