From drivemehungry.com
Soft and Fluffy Japanese Milk Bread
Ingredients
Ingredients
- 4¾ cups bread flour
- 1¾ cups milk
- 2¼ Tablespoons sugar
- 1⅔ Tablespoons butter
- 2 teaspoons sea salt
- 3⅓ teaspoons active dry yeast
- 2¼ teaspoons dough enhancer
Steps
- Attach the 2 ¼ teaspoons dough hook to your stand mixer. Add 4 ¾ cups bread flour, 1 ¾ cups milk, 2 ¼ Tablespoons sugar, 2 teaspoons sea salt and 3 ⅓ teaspoons active dry yeast. Mix on low until there's no more dry flour. Then add 1 ⅔ Tablespoons butter and beat on high speed. The dough is ready when it forms into a ball and the surface is smooth and glossy. Check for proper gluten development using the window pane test. Timing will vary but it took 10 to 13 minutes.
10-13 min
- Form the 2 ¼ teaspoons dough into a smooth round ball and place into a see through proofing container that's been coated with oil. Proof until doubled in size in a warm, humid environment.
- On a well floured surface, divide the 2 ¼ teaspoons dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.
15 min
- Roll each ball into an oval shape. Flip it over so the surface is on the bottom and do a letter fold with 2 folds. Then roll it up to form a spiral and then pinch the seam closed. Place three spirals in each 1 lb loaf pan. Repeat for the other pieces.
- Proof in a warm humid place until doubled in size or it's 1 cm below the rim of the loaf pan. Preheat your oven to 356°F.
- Bake at 356°F for 25 minutes or until it gets a golden brown crust. For a shiny, golden crust: immediately after removing from the oven, brush on an egg wash coating. Crack an egg in a small bowl and mix well. Using a pastry brush, apply a thin coating to the crust. The heat from the 4 ¾ cups bread will cook the egg, giving you a shiny golden crust.
25 min
Nutrition
Per serving
- kcal
- 222
- protein
- 8 g
- carbs
- 41 g
- fat
- 3 g