Instructions:
- Make the Tangzhong (Starter):
- In a small saucepan, whisk together the flour, milk, and water until smooth.
- Heat over medium heat, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes).
- Remove from heat and let it cool to room temperature.
- Prepare the Dough:
- In a mixing bowl, combine the bread flour, sugar, salt, and yeast.
- Add the cooled tangzhong, egg, and lukewarm milk. Mix until the dough comes together.
- Gradually add the softened butter and knead the dough for 10-12 minutes by hand or 7-8 minutes in a stand mixer until smooth and elastic. The dough should be soft and slightly sticky.
- First Rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Dough:
- Punch down the dough and divide it into 3 or 4 equal portions. Roll each portion into a ball.
- Roll out each ball into an oval shape, fold the edges inward, and roll it up tightly like a jelly roll.
- Place the rolled dough pieces into a greased loaf pan, seam-side down.
- Second Rise:
- Cover the loaf pan and let the dough rise again for 45 minutes to 1 hour, or until it doubles in size and fills the pan.
- Bake:
- Preheat your oven to 350°F (180°C).
- Brush the top of the dough with milk or an egg wash for a golden crust.
- Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and Serve:
- Remove the bread from the pan and let it cool completely on a wire rack before slicing.
This milk bread is soft, fluffy, and versatile. It’s perfect for toast, sandwiches, or enjoying with butter and jam! Let me know if you’d like tips for variations or adjustments!