Japanese Milk Bread

Make the tangzhong

1. Combine the flour and water in a saucepan and stir over low heat until you have a smooth paste and your wire whisk leaves trails on the surface of the roux. Take off the heat and allow to cool before adding to the dough.

Prepare the dough

1. Warm the milk (in a microwave or the hob) until just tepid. Add all the flour paste and stir well to combine.
2. Add the flour, rapid rise yeast, sugar and milk powder into the bowl of a stand mixer fitted with a dough hook. Stir to combine then add the milk / roux and beaten egg.
3. Start mixing on medium-low speed and add the salt and butter once a dough has started forming. Continue to mix for 5-7 minutes until the dough forms a ball around the dough hook and is no longer sticky. Stretch a small piece between your fingers (windowpane test) to see if it is ready to prove.

First rise

1. Transfer the dough into a greased bowl, cover and allow to rise until doubled. I usually put the bowl in the microwave or the oven with light turned on to help it rise.

Shape and second rise

1. Tip the dough onto your worktop and press down to flatten (knock down). Divide into three pieces. Flatten each piece (or use a rolling pin) and fold into three sections (letter fold). Roll each into a ball.
2. Place in a greased loaf pan, cover and rise again for another hour or until the dough almost reaches the top of the pan.

Bake

1. Preheat the oven to 180C (350F). Brush the loaf with the egg wash and bake for 30 minutes, tenting the bread with foil after 20 minutes to avoid browning too much.
2. Gently turn out onto a wire rack to cool before slicing or tearing. Marvel at the fluffy perfection!