Big Daddy makes this soft and fluffy Japanese-style Milk Bread. It's easy and delicious.
Category
Breads
Time
2 hours, 25 minutes
Ingredients:
600 g bread flour
432 g milk
30 g sugar
24 g butter, at room temperature.
12 g sea salt
9 g active dry yeast (one package)
Needed:
Bowls
Measuring cups
kitchen scale
Stand Mixer
9x5-inch baking tins
Instructions
Heat milk to 105 F. Add sugar and yeast. Allow to sit for 10 minutes until you see activity.
In a stand mixer bowl, add the flour and salt. Mix for a two or three minutes, then add the softened butter. Knead for 15 minutes. You should be able to do a window pane when the dough is ready.
Place in a greased bowl and allow to rise until double in bulk. This should take about an hour.
Divide the dough into 6 equal pieces. Roll into balls and rest the dough for 10 minutes.
Roll each ball out into an oval. Flip the dough over and do a letter fold, then roll up jelly-roll style and pinch the seam closed. Place 3 of the rolls into a 9x5-inch bread pan.
Allow the bread to rise until just over the top of the bread pan, about 30-45 minutes. Preheat the oven to 350 F near the end of the rising.
Bake for 25 minutes. Allow bread to cool before eating.
