MILK BREAD

by Khadijah Adula

I have been obsessed with food depicted in anime since I was young. Between the detail and the calming cooking process, food in anime inspired me to start baking. Milk bread is one of the first things that I learned to bake. It can be used in many ways and will always be my favorite.

Serves: 5

Estimated Cook Time: 2 hours, 10 minutes plus proofing

Ingredients

620 grams bread flour, divided

200 grams water

60 grams granulated sugar

12 grams salt

10 grams active dry yeast

2 eggs, divided

285 grams milk, divided

50 grams unsalted butter, softened, cut into ½-inch slices

Directions

1. Make the tangzhong (a water and flour-based “roux” used as a sort of starter). In a small saucepan, whisk together 40 grams of bread flour and the water. Cook over medium-low heat, whisking constantly, until thickened. Transfer to a small bowl. Let cool completely. This step could be done the night before.

2. To a stand mixer fitted with the dough hook, add the remaining 580 grams bread flour, sugar, salt, and yeast. Whisk your dry mixture until evenly distributed.

3. Add 1 egg, 265 grams milk, and the cooled tangzhong to the mixer bowl.

4. Mix on medium-low speed until blended.

5. Slowly add in butter and mix on low speed until the butter is fully incorporated.

6. Increase the speed to medium-high and beat until the dough is smooth and clears the sides of the mixing bowl.

7. Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let rest until doubled in size, about one hour. Test the dough by poking your finger into the middle. If the dough does not spring back, it is ready.

8. Turn out the dough onto a lightly floured surface and divide into three equal parts.

9. Shape each piece of dough into a ball. Cover the balls with plastic wrap and let rest for 15 minutes.

10. Working with one ball of dough at a time, use a rolling pin to roll the dough into a 3/4-inch thick rectangle.

11. Fold in the long sides so that the rectangle is the width of the loaf (about 5 inches) pan. Then, beginning with one of the short sides, roll the rectangle into a log and press it closed at the seam. Repeat with the remaining balls of dough.

12. Place the 3 logs of dough crosswise into a greased 9x5-inch loaf pan seam side down, cover and let proof for 40 minutes. Meanwhile, preheat the oven to 355°F and prepare an egg wash by beating the second egg with the remaining 20 grams of milk in a small bowl.

13. Brush the proofed loaf with the egg wash and bake for 25 to 30 minutes or until golden brown. Remove the milk bread from the pan and let it cool on a wire rack for at least 10 minutes before serving.