Japanisches Milchbrot

Directions

1. Start by making the tangzhong: add 25g of flour and 100ml of water to a pan over medium heat. Mix until you have a thick, sticky paste. Transfer this into a small container, cover, and leave in the fridge to cool completely.

2. Warm the milk to approximately 30°C (86°F) and add the yeast and sugar. Mix until dissolved. Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, tangzhong, and the warm milk yeast mixture. Start to mix on medium-low speed.
3. After 4-5 minutes, the dough should start to look smooth and stop sticking to the sides of the bowl. At this point, add the salt and room temperature butter and continue to mix until the salt and butter are completely absorbed.
4. Place the dough into a bowl and cover with an airtight lid or cling film. Leave to prove for 1.5-2 hours or until the dough has doubled in size.
5. Once the dough has doubled, place it on the bench and knead a few times to knock back. Cut the dough into 3 even pieces, flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape.
6. Place the 3 dough balls into a 450g bread tin (approximately 10.2x11.5x20 cm) and cover with the lid. Let it prove for 1-2 hours or until it has doubled in size again. Preheat the oven to 180°C (356°F).
7. Once proved, bake in the preheated oven for 30 minutes with the lid on. After cooking, remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing.