Bready, set, roll!
Japanese Milk Bread
Taken from Caroline’s Cooking
Ingredients for the Tangzhong:
2 tbsp strong white bread flour (approx. 25g)
6 tbsp water
Ingredients for the bread:
300g strong white bread flour
2 tsp fast acting yeast – about 8g
1 tsp salt
3 tbsp caster sugar
120ml milk - at room temperature not cold
30g unsalted butter – melted but not hot
1 large egg
1 egg – lightly beaten for glaze
For the Tangzhong: (a tangzhong helps to make the bread softer)
Put the flour and water in a small pan and mix until smooth. Make sure there are no lumps
in the mix before turning on the heat. Gently warm the flour paste over a low heat until it
thickens, stirring constantly. You should see trails left by the spoon as you stir – be aware
this process doesn’t take very long.
For the Bread:
1) Add the dry ingredients to a large bowl, keeping the yeast and the salt at separate sides of
the bowl. Mix the egg with the cooled tangzhong mixture and add to the dry ingredients
along with the milk and melted butter. Mix well.
2) When all the ingredients are well mixed, tip the dough out on to a floured work surface and
knead by hand. This dough is really sticky and you may need to add a little more flour to the
3) Knead the dough until it is no longer sticky and it begins to form a soft smooth skin. This will
take around 10 minutes (a quick test is to lightly prod the dough, if it springs back it’s good
4) Transfer the dough to lightly oiled bowl. Cover and leave in a relatively warm place until
doubled in size – about 1 hour.
5) Once the dough is risen, tip out on to a lightly floured surface and knock back the dough.
6) Divide the dough in to 3 equal(ish) pieces.
7) Roll one piece into an oval then fold one end of the dough halfway across, to the centre of
the dough. Fold the other end on top until you have 3 layers. Gently roll the dough out
again and then roll up, as you would to make a cinnamon swirl.
8) Repeat with the other pieces of dough then put all 3 pieces into a lightly oiled 2lb loaf tin.
The seam of the roll should be on the base of the tin.
9) Cover with lightly oiled cling film and leave to rise again until the loaf is just reaching the top
of the tin. Meanwhile preheat the oven to 175◦C.
10) Brush the top of the dough with the beaten egg and then bake for approximately 30 minutes
until golden brown. If it’s browning too fast cover with foil for the final minutes of baking.
11) Turn on to a cooling rack to cool before slicing.
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