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Japanese Milk Bread

Ingredients

• For rest of loaf
• For the tangzhong
• 2 tablespoon bread flour
• 2 cups + 2 tbsp bread flour
• 90 ml water
• 2 tsp fast acting yeast

• To glaze
• 1 egg lightly beaten

• 0.5 cups milk (lukewarm)
• 2 tbsp unsalted butter melted but not hot
• 1 tsp salt
• 3 tbsp sugar
• 1 egg

Directions

1. Put water and flour for tangzhong in a small pan. Mix until smooth and no lumps remain
2. Turn on burner to medium-low and warm the flour paste gently until it thickens, stirring constantly. You should see trails left by the spoon/whisk as you stir it. Set the pan aside to cool. Measure out the remaining ingredients into a large bowl (flour, yeast, milk, melted butter, sugar, salt and egg). Add the cooled tangzhong -Mix all the ingredients together then knead in stand mixer. Add a little more flour if needed. Once the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a relatively warm place until doubled - around 1 hour. Once it has risen, knock back the dough, divide into three pieces. Set the other pieces to one side and roll one piece into an oval. Fold one side of dough in to the middle then fold the other side in to meet it. Then roll up the folded piece of dough as you would a cinnamon roll. Repeat with the other pieces of dough then put all three rolls of dough in an oiled loaf pan - 9x5in (22x12cm) or slightly smaller. Cover and leave to rise again until the loaf is just reaching the top of the pan. Preheat oven to 350F
3. Lightly beat the egg and brush the top of the loaf with egg wash. Bake the loaf for approx 30 minutes until golden brown. If it browns too fast, tent with foil for the last part of cooking. Turn onto a cooling rack to cool before slicing.