Milk Bread

Ingredients

Tangzhong

• 20g bread flour
• 100mL whole milk

Final Dough

• 380g bread flour (about 3 cups)
• 200mL whole milk
• 75g granulated sugar (about 6 tbsp)
• 50g egg (1 large)
• 5g instant yeast
• 5g salt
• 28.5g butter (2 tbsp)
• all of the tangzhong

Procedure

1. Mix the tangzhong ingredients in a microwaveable bowl. Microwave for around 2 minutes, until the mixture has thickened and turned almost translucent.
2. Combine all the final ingredients in a bread machine or stand mixer and knead for about 20 mins.  To test the dough, tear off a small piece and stretch gently in all directions; when the dough is ready, it can be pulled into a thin, translucent sheet.
3.  Lightly grease a medium bowl, then add the dough. Cover and proof at room temperature until doubled in bulk. To test the dough, poke it gently with a flour-dusted fingertip; when the dough is ready, it will retain a shallow impression that springs back after a few minutes.
4. Turn the dough onto a work surface with just the barest sprinkling of flour, and knead for a few seconds to deflate; this creates a more uniform crumb in the loaf by eliminating large pockets of air.
5. Divide the dough into 3 pieces, rolling each into a long rectangle and then rolling it up. Nestle into a lightly greased loaf pan, seam side down, then cover and proof as before.
6. When the dough is ready, uncover and bake at 325F until well-risen, golden brown, and hollow sounding when thumped; about 30 minutes. Enjoy!