Pillowy White Bread
"So light and soft it's often described as feathery, this milk bread is the loaf that sandwich dreams are made of. 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 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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