Japanese Hokkaido Milk Bread
Stand mixer with hook attachment (can be also be knead by hand ), loaf pan 20-25cm
Ingredients for the roux or tangzhong
bread flour/ all purpose flour
Ingredients for the bread dough
bread or all purpose flour
active dry yeast
dry milk powder
(DF/V: dry coconut milk powder)
roux / tangzhong
DF/V: soy milk
DF/V: vegan butter
egg (about half medium egg)
whole milk or cream
DF/V soy milk
Make the roux/tangzhong
Place the water and flour into a small saucepan and whisk until there are no lumps left.
Heat over medium heat while whisking constantly until the mixture thickens and has a curd-like consistency.
Remove from heat and let cool down into a small bowl, covered with cling film.
Set aside to cool down completely.
Make the bread dough
In the bowl of stand mixer fitted with the hook attachment, whisk together flour, sugar, yeast, salt and milk powder.
Add milk, tangzhong and egg and knead on low until the ingredients are combined.
Add the softened butter and knead until the butter is completely combined (5 minutes).
Increase speed to medium high and knead for another 5-7 minutes or until the dough pulls off from the sides of the bowl.
The dough should be elastic and tacky but not sticky.
Shape the dough into a ball and place into a lightly greased bowl.
Let rise in a warm place for 40-60 minutes, until doubled in size.
Shape the bread
When the dough has doubled in size, remove from the bowl and gently punch to deflate.
Use a weighing scale to weigh the dough and divide into 3 (or 4 for a bigger pan) equal portions.
Shape into balls,cover and let rise for 15 minutes.
Gently deflate and roll out each ball into an oval.
Fold the short sides toward the center and roll out to seal.
Roll up each rectangle like Swiss Roll into a log.
Place the logs seam side down into the pan ( I used a 20x12x10 cm pan)
Cover and let it rise for 30 minutes.
Preheat the oven to 180C | 355F degrees.
Brush the loaf with egg wash or milk.
Bake in the middle of the oven for 25-30 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.
credits: Yukiko Tanzi @foodie.yuki