Japanese Milk Bread
This Japanese milk bread uses a water roux that is added to a typical yeast dough for challah. This trick gives the bread a wonderful soft texture.
- water roux
- 1/4 cup unbleached white flour
- milk yeast dough
- 1/2 cup milk
- 2.5 cups unbleached white flour 350 g
- 1/4 cup sugar
- 1 egg
- 2 tbsp unsalted butter soft or melted (warm)
- 2.5 tsp dry yeast
- 1 tsp salt
- 1 egg for egg wash
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Make the water roux according to our recipe and put aside to cool it down
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warm the milk to lukewarm temperature (not hot!!) then add the yeast and 1 tsp of the sugar, stir and set aside while you prepare the dough mixture.
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In a bowl of your food processor or bread machine (use dough making program) combine the flour, sugar, salt, egg, water roux the egg and yeast mixture. Knead at low speed for 10 minutes to a soft, sticky dough
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Continue kneading while you are gradually adding the butter and then increase the speed and continue beating the dough for 10 minutes until it becomes a smooth elastic dough.
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Let it proof for 40 minutes until the dough doubles in size.
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Take the dough out and cut into 4 equal pieces. Then cover it and let it rest for 15 minutes
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take one piece and roll it into a long oval
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fold 1/3 of the right and the left side to the middle and then roll over the seam to flatten
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Now roll this now up with the seam up to make a fat roll
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Arrange 4 rolls in a greased or well-floured loaf pan or silicon pan 5 x 9 inches
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Cover and proof for another 40 min to let the dough rise.
Preheat the oven to 350F
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Brush with egg wash and put in the oven
Bake for 30-35 minutes until golden brown *
* if necessary cover at the end with aluminum foil not to get it burned.
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Remove from pan and put on a cooling rack.
The bread should be firm to touch and sound hollow when you tap it.
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