feat: add Japanese Milk Bread. Fixes #1029.

cook/breads/Japanese Milk Bread.cook

@@ -0,0 +1,29 @@
+>> source: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
+>> serves: 1 loaf
+>> total time: 3 hours 25 minutes
+
+To make the tangzhong: Combine @water{43%g}, @whole milk{43%g}, and @bread flour{14%g} in a #small saucepan{}, and whisk until no lumps remain.
+
+Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to ~{5%minutes}.
+
+Transfer the tangzhong to a #small mixing bowl or measuring cup{} and let it cool to lukewarm.
+
+To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the @bread flour{300%g}, @dry milk{14%g}, @granulated sugar{50%g}, @salt{6%g}, @instant yeast{1%Tbsp}, @whole milk{113%g}, @egg{1%large}, and melted @unsalted butter{57%g}, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost ~{15%minutes} in a stand mixer.
+
+Shape the dough into a ball, and let it rest in a #lightly greased bowl{}, covered, for 1 to ~{1.5%hours}, 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 170 g and 175 g.
+
+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 (this time about 3" x 6") 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 milk and bake it for 30 to ~{35%minutes}, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F.
+
+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.

docs/breads/japanese-milk-bread.md

@@ -0,0 +1,108 @@
+---
+comments: true
+tags:
+  - bread
+  - king-arthur
+---
+# :bread: Japanese Milk Bread
+
+![Japanese Milk Bread][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 1 loaf | 3.25 hours |
+
+## :salt: Ingredients - Tangzhong
+
+- :droplet: 43 g water
+- :glass_of_milk: 43 g whole milk
+- :ear_of_rice: 14 g bread flour
+
+## :salt: Ingredients - Dough
+
+- :ear_of_rice: 300 g bread flour
+- :glass_of_milk: 14 g dry milk
+- :candy: 50 g granulated sugar
+- :salt: 6 g salt
+- :microbe: 1 Tbsp instant yeast
+- :glass_of_milk: 113 g whole milk
+- :egg: 1 large egg
+- :butter: 57 g unsalted butter
+
+## :cooking: Cookware
+
+- 1 small saucepan
+- 1 small mixing bowl or measuring cup
+- 1 lightly greased bowl
+- 1 9" x 5" loaf pan
+
+## :pencil: Instructions - Tangzhong
+
+### Step 1
+
+Combine water, whole milk, and bread flour in a small saucepan, and whisk until no lumps remain.
+
+### Step 2
+
+Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on
+the bottom of the pan, about 3 to 5 minutes.
+
+### Step 3
+
+Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.
+
+## :pencil: Instructions - Dough
+
+### Step 4
+
+Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong
+with the bread flour, dry milk, granulated sugar, salt, instant yeast, whole milk, egg, and melted unsalted butter,
+then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15
+minutes in a stand mixer.
+
+### Step 5
+
+Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 1 to 1.5 hours, until puffy but not
+necessarily doubled in bulk.
+
+### Step 6
+
+Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170 g
+and 175 g.
+
+### Step 7
+
+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 (this time about 3" x 6") and, starting with a short end, roll them each
+into a 4" log.
+
+### Step 8
+
+Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.
+
+### Step 9
+
+Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.
+
+### Step 10
+
+Towards the end of the rising time, preheat the oven to 350°F.
+
+### Step 11
+
+To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a
+digital thermometer inserted into the center reads at least 190°F.
+
+### Step 12
+
+Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
+
+### Step 13
+
+Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe>
+
+[1]: <../assets/images/japanese-milk-bread.jpg>

mkdocs.yml

@@ -79,6 +79,7 @@ nav:
       - Garlic Bread: breads/garlic-bread.md
       - Honey Beer Bread: breads/honey-beer-bread.md
       - Honey Cornbread: breads/honey-cornbread.md
+      - Japanese Milk Bread: breads/japanese-milk-bread.md
       - Japanese Milk Bread Rolls: breads/japanese-milk-bread-rolls.md
       - Lemon Blueberry Bread: breads/lemon-blueberry-bread.md
       - Lemon Bread: breads/lemon-bread.md