Japanese Milk Bread
"This recipe is our take on Japan's 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 on grocery store shelves...."
INGREDIENTS
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3 tablespoons (43g) water
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3 tablespoons (43g) whole milk
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2 tablespoons (14g) King Arthur Unbleached Bread Flour
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2 1/2 cups (298g) King Arthur Unbleached Bread Flour
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2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk
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1/4 cup (50g) sugar
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1 teaspoon (6g) salt
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1 tablespoon instant yeast
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1/2 cup (113g) whole milk
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1 large egg
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4 tablespoons (57g) unsalted butter melted
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