Japanese Milk Bread

MY RECIPE VERSION of King Arthur Japanese Milk Bread Recipe. I used all purpose flour because I had no bread flour on hand.

MAKE this first it has to cool

Tangzhong the flour paste makes bread moist & soft

3 Tablespoons water

3 Tablespoons milk

2 tablespoons all purpose flour

Combine all the above ingredients in a small saucepan. Whisk removing any lumps. Cook over low heat whisking frequently for 3 to 5 minutes. You can see it separate and thicken. Remove from heat, put into a dish to allow to cool. Set aside to add to your bread dough mixture later.

DOUGH

2 1/2 cups Pillsbury all-purpose flour

2 Tablespoons dry milk

1/4 cup granulated sugar

1 teaspoon salt

1 Tablespoon instant yeast

1/2 cup whole milk temp lukewarm

1 large egg

4 Tablespoons unsalted butter, melted and cooled slightly to around room temp

ADD the ingredients above Plus the Tangzhong paste that you've made and cooled to a bread machine.

USE Dough Setting on the bread machine (you're going to mix knead and first rise in a bread machine or of course you can do all of that by hand.)

Mine takes about 1 1/2 hours to rest, mix, knead and rise

When it has risen unplug the bread machine and Remove your dough ball. Gently deflate the dough

SHAPE the dough ball into a rectangle

CUT the dough into 4 equal sections

FLATTEN into 5 x 8-inch rectangles

FOLD short ends in towards each other like an envelope

FLATTEN the pieces again this time into 3 x 6-inch rectangles

STARTING with a short-end roll each section into a 4-inch log

LIGHTLY GREASE a 5 x 9-inch loaf pan

PLACE the logs side by side in a row of 4 with the seam side down.

COVER with a light tea towel or cloth and allow to rise for 40 to 50 minutes (I placed mine in my oven on the PROOF setting above a pan of hot water to rest and rise)

WHEN it is almost time to bake preheat the oven to 350 degrees

BRUSH the top of your dough with room-temperature milk before baking or you may use an egg/water wash to brush. I used the milk and it was great!

BAKE 350 degrees F

When the dough has risen, bake immediately. Bake 30 to 35 minutes or when a thermometer inserted into the thickest part registers 190 degrees.

COOL for a few minutes then remove from the pan and place on a rack to cool further. I also brushed it with butter while cooling.

STORE leftover bread well-wrapped at room temperature for 5 - 7 days. You may freeze for longer storage.

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