Using the Japanese tangzhong technique yields a very soft and tender loaf of milk bread that beats what you'll find at Asian bakeries.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
229 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
Step 3
Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
Step 4
Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth.
Step 5
Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
Step 6
Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
Step 7
Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.
