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32 lines
2.4 KiB
Plaintext
32 lines
2.4 KiB
Plaintext
>> source: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
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>> serves: 1 loaf
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>> total time: 3 hours 25 minutes
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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.
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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}.
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Transfer the tangzhong to a #small mixing bowl or measuring cup{} and let it cool to lukewarm.
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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.
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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.
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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.
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Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for ~{15%minutes}; or for up to 1 hour, if that works better with your schedule.
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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.
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Place the logs in a row of four — seam side down and side by side — in a lightly greased #9" x 5" loaf pan{}.
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Cover the loaf and allow it to rest/rise for 40 to ~{50%minutes}, until puffy.
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Towards the end of the rising time, preheat the oven to 350°F.
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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.
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Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
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Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.
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