It is apt for the first post of the year to be a super soft, cuddly loaf! Breaking bread symbolism apart, there is something so nourishing and nurturing about this most basic of foods. In particular this milk bread is voluptuous, supple, yielding and yet stands tall and proud - like the spirit of a woman!
Ah in that is the bread’s secret, it embodies the warmth and strength of the feminine in every curve and every slice. And, just as the energy, it flows with dish you fancy, from a simple toast, to a buttered side to an indulgent bread pudding. Ooh La La!
JAPANESE MILK BREAD
Recipe reproduced and adapted from King Arthur Baking
Notes:
While US measure are typically volume based, I highly recommend using weight measures for bread baking as I have found that I have to tweak the liquid volumes every time to get the right consistency. Using the weight measure provides repeatedly accurate measures.
I noticed that the dough took a long time to come together and even then was sticky. So at around 10 minute of mixer kneading, I dusted a teaspoon of flour and then again every 2 minutes, until it was not sticky anymore.
You can use milk instead of egg wash if you want a golden hue. I use egg wash because I love the richness of the color it brings, like burnt caramel!
Tangzhong (Poolish)
43g water
43g milk, whole preferred
14g bread flour
Dough
300g bread flout
14g dry milk powder
50g granulated sugar
3g salt
1 T instant yeast
113g whole milk
1 egg
57g salted butter, melted and cooled
Egg wash
1 egg whisked
To make the tangzhong:
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat and cook the mixture, whisking constantly, until thick like a roux, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl and set aside.
To make the dough:
Combine the tangzhong with the remaining dough ingredients, then mix and knead to make a smooth, elastic dough, ~15 minutes in a stand mixer.
Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 90 minutes, until puffy but not necessarily doubled in bulk.
Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170g and 175g.
Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again, and, starting with a short end, roll them each into a 4" log.
Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.
Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.
Towards the end of the rising time, preheat the oven to 350°F.
To bake the bread:
Brush the loaf with egg wash and bake it for 30 to 35 minutes, until it is rich brown on top.
Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.
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