Milk Bread - Japanese Milk Bread
Milk bread, or Japanese milk bread, is an exceptionally soft and light textured bread, one of the most well-known products of Japanese bakeries. The basic recipe uses a special technique, the tangzhong method, which results in a silky dough that stays fresh for a long time. This bread is excellent for sandwiches, enjoyed with butter and jam, or even on its own. It is becoming increasingly popular outside of Japan, because its unique softness and slightly sweet taste makes it a favorite of many.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm milk, yeast, and 1 tablespoon of sugar. Let it sit for 10 minutes, until foamy.
2
In a large bowl, whisk together the flour, the remaining sugar, and the salt.
3
Add the yeast mixture, egg, and melted butter to the flour mixture. Mix until combined, then begin to knead.
4
Knead the dough for 10-12 minutes, until it is elastic and smooth. If it's too sticky, add a little flour, a tablespoon at a time.
5
Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
6
Divide the risen dough into three equal portions, shape them into oblong cylinders, and place them in a greased loaf pan.
7
Let rise for another 30 minutes, allowing the dough to puff up nicely.
8
Preheat the oven to 350°F (180°C) and bake the bread for 25-30 minutes, or until golden brown.
9
Let it cool slightly, then remove from the pan and serve fresh or toasted.
