Popular Japanese Milk Bread

What kind of bread should I try with my new pans?  MyGirl requested that I make Japanese Milk Bread.  

I checked Google and discovered that the NYT Cooking site had great reviews for their Milk Bread recipe. The second runner up did not even come close.  It doesn't take a rocket scientist to decide to stick with the one that New York Times and over 2,200 people have given their thumbs up.

It was a good thing that back in 2021, my high school classmate Eclair introduced me to Bake With Paws and her Yudane vs Tangzhong method because the way the NYT recipe was written, the half cup of water was not in the list of STARTER ingredients.  I had added some water into the pan when I was making it because the roux seemed too thick and did not approximate the tangzhong I had made in the past.  

Admittedly, the additional water was in the main recipe so if I had followed the recipe to the letter, I would have seen that I needed to add water.  It was only when I had finished and re-read the recipe and gone through some of the comments in the site that I realised how glad I had followed my instincts to add water, instead of relying solely on my (poor) speedreading skills.

Check out the NYT Cooking site for the actual recipe.  Below is my rough set of instructions.  The sugar in the dough can be reduced to 2 T if one does not want the bread to be too sweet.

This recipe is definitely a winner.  

JAPANESE MILK BREAD 

STARTER
o    ⅓ c /45 g bread flour
o    ½ c /120 ml whole milk
o    ½ c /120 ml water  

DOUGH
o    2½ c / 325 g bread flour
o    ¼ c / 60 grams sugar
o    2t / 7 g active dry yeast
o    1 t /4 g salt
o    1 egg
o    ½ c / 120 ml warm whole milk (+extra for brushing on the unbaked loaf 
o    ½ c starter 
o    4 T / 60 g unsalted butter, cut into pieces at room temperature (+ extra for greasing bowl and pan)   

 

1.   In small heavy pot, whisk starter ingredients together until smooth.  Simmer over medium low heat, stirring often, until thickened but pourable (~ 10 mins).  Spoon will leave tracks at the bottom of the pot when it is ready.  The starter is good for two loaves.   

2.    In stand mixer bowl, combine flour, sugar, yeast and salt.

3.    Add egg, milk and ½ cup starter. Turn the mixer on low speed and knead for 5 minutes.

4.    Add soft butter and knead another 10-12 minutes until the dough is smooth and springy (will still be tacky).

5.    Lightly butter the inside of a bowl.  Shape dough into a ball and place in prepared bowl. Cover and let rise in a warm place until doubled in size (~ 40 to 60 mins).

6.   Punch down dough and transfer to work surface.  Cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.

7.   Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan.

8.   Using a floured rolling pin, gently roll out one dough ball 12 x 6 inch oval. (Dough should be moist but not sticky.)

9.   Make a 6x6 square by folding the top 3 inches of the oval down and the bottom 3 inches up. Then roll up the dough into a fat log, then place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.

10. Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs meet in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.

11. Let bread cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour. (Cutting the bread too soon will cause bread to deflate.)