Japanese Milk Bread

So for my first posting of the new year, I decided to highlight something that I love but can no longer eat: Bread. This was also my first attempt at making bread, something that I have feared for most of my adult life.

At some stage in my life, someone must have put the fear of working with yeast becos it was only in 2018 that I first agreed to make a yeasted product: donuts. Then it took me about a year to finally try making bread. But I am glad that I did finally do it. It was my first and now maybe my last time to make this as I no longer eat bread: thank you alkaline foods for making me not eat one of my favorite things ever.

But for those of you who do not have limits to what you can east and are interested in making bread, check out the following recipe. It was actually relatively easy to follow. Let me know your thoughts. By the way, I got the recipe from KingArthurFlour.com.

To make the starter, add water to a pot.

Add the milk,

And the flour and whisk until no lumps remain.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Transfer the starter to a small bowl and allow to cool to room temperature.

In a large mixing bowl, add the flour,

Powdered milk,

Sugar,

Salt,

Yeast,

The starter

Butter,

Egg,

And milk.

Mix all the ingredients until the dough just comes together. Then transfer the dough to a floured surface and knead until until a smooth, elastic dough forms.

Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

Dough after 90 minutes.

Gently deflate the dough.

Divide it into 8 equal(ish) pieces, and shape each piece into a ball. Then place into a lightly greased round baking pan.

Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. With about 15 minutes left, preheat oven to 350 degrees.

Just before placing the rolls in the oven, brush the dough with a milk or egg wash. For this recipe, I used milk. Place in the oven and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

Remove the rolls from the oven and allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

All done.

And absolutely delish.

Print Recipe
Japanese Milk Bread Rolls
Servings
Rolls
Ingredients
Tangzhong (Starter)
Servings
Rolls
Ingredients
Tangzhong (Starter)
Instructions
  1. To make the tangzhong: Combine all of the ingredients in a small pot, and whisk until no lumps remain.
  2. Place the pot over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
  4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
  5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  6. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
  7. Place the rolls into a lightly greased 9 inch round pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
  8. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
  9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
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