Japanese Milk Bread – Hokkaido

This recipe is inspired from a wonderful bread I tried when visiting Japan; Hokkaido milk bread. A loaf so light it’s often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that’s tender, moist, and stays fresh longer than loaves prepared the standard way. Bread made with tangzhong is far and away superior to the pre-sliced, plastic-wrapped loaves that you’ll find in grocery stores. I often make Brioche buns with tangzhong with great results. When cooled, I slice it thinly and freeze for the best toasts ever !

INGREDIENTS

Tangzhong
3 Tablespoons (43g) water
3 Tablespoons (43 Gr) Milk at room temperature
2 Tablespoons All purpose flour

Dough
300 Gr. All purpose flour (2 1/2 Cups)
2 Tablespoons Dry Milk (Facultative)
50 Gr. Sugar (1/4 Cup)
6 Gr. Salt (1 teaspoon)
1 Tablespoon active dry yeast
113 Gr. Milk at room temperature
1 Large egg at room temperature
57 Gr. melted butter ( 4 tablespoons)

PREPARATION
In a small saucepan over medium heat, combined the ingredients for the starter.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.  Transfer to a bowl and cover and let it sit until it gets to room temperature.

In the meantime, in a bowl of a stand mixer, pour the milk, yeast and sugar. Mix well and let the yeast do its magic. Add the egg, the melted butter, the flour and finally, the salt. Add the Tangzhong and
mix at medium speed for about 7-8 minutes. This will yield in a soft texture and very soft dough.
Let the dough rest for 90 minutes at room temperature.

Deflate and using a rolling pin, create a rectangle. Simply roll it and place it in your pre-buttered loaf pan.
I use a Pullman loaf pan with a cover, giving the bread a square shape.

Let the bread rise again for 45 minutes and bake in a 350 F. (180C) pre-heated oven for about 30-32 minutes.