Hokkaido Milk Bread

Step 1

In a small heavy pot, whisk flour, milk together until smooth. Heat over medium-low flame and cook, stirring often, until thickened . When it’s ready, the spoon will leave tracks on the bottom of the pot. Transfer into a bowl and tightly cover the surface with plastic wrap. Set aside to cool to room temperature.

Step 2

Make sure all ingredients are at room temperature . Warm the  milk to  110° F  or  just  warm to  touch.  Mix  in 1  tbsp sugar  and  sprinkle  the  yeast  on top . Set  aside   for  5  minutes  for the  yeast  to become  active.

Step 3

Take the flour in a big bowl . Make a well in the middle add the cooled tangzhong ,yeast, sugar and the beaten egg . Stir with a wooden spoon until all the flour is moistened .Cover with a plastic wrap or a wet towel and let the dough rest for 20 minutes .

Step 4

Uncover , transfer to a lightly floured surface . Sprinkle the salt on top and knead gently for 5 minutes . Add a couple of tablespoons more of the flour if the dough is too sticky. Add the softened butter 1 tablespoons at a time and knead gently to incorporate well. As you need the dough becomes very soft and pliable . Transfer the dough to a buttered bowl. cover and let it rise for an hour or so till doubled in volume .

Step 5

Take  most  of  the   flour  in the  stand mixer's  bowl.  Add  the   egg , activated  yeast,  and tangzhong  to it.   Fit  the  paddle attachment  and set  the  machine  to  the lowest (stir) and  mix  for  about 1  minute until   all the  flour  is  moistened.

Step 6

Change  to  the dough  hook  and  knead  for  1  minutes. If   the  dough is  too sticky add the  remaining  flour   slowly   while  kneading.     Once  the  dough  begins  to pull away from the  sides  of  the  bowl (1 to 2 minutes) add  the softened  butter  and  sugar and  salt.   Keep  kneading   for  3 to 4  more minutes  until the  dough  looks  glossy.   It   should  feel  slightly warm  and   supple  when   touched.  Transfer the dough to a buttered bowl. cover and let it rise for an hour or so till doubled in volume .

Step 7

Generously butter the bread pan  or   line  it  with parchment paper.Punch down the dough and divide into 4 equal size portions . Form each portion into a ball.

Step 8

Working with one ball at a time . Roll it out into rectangle . Fold the  opposite sides quarter way in to meet at the middle . Roll this from one end to form a log . Pinch to close . Transfer the log into the buttered bread pan seam side down . Repeat with the other balls and arrange logs neatly in the pan .Cover and let rise for 30 to 45 minutes in a warm place , until it has more than doubled and peeking out over the top of the pan .

Step 9

Preheat the oven to 350ºF(175ºC) . Make the egg wash by mixing the egg and milk and beating well .Brush the top of the bread with egg wash and transfer to the preheated oven .Bake for 30 to 40 minutes . Check and adjust temperature at 25 minutes to prevent over browning .

Step 10

Cool in the pan for 10 minutes. Transfer to a cooling rack and let cool for at least 1 hr before slicing .