Hokkaido Milk Bread (700g Dough)

Instructions

1. 1

   Whisk 24 g bread flour (tangzhong), 60 ml whole milk (tangzhong), and 60 ml water (tangzhong) together in a small saucepan until no lumps remain. Cook over medium-low heat, stirring constantly, until it thickens into a thick paste that leaves trails on the whisk, about 2-3 minutes. Remove from heat, transfer to a bowl, press plastic wrap directly onto the surface, and let cool to room temperature.

2. 2

   In a stand mixer bowl, combine 310 g bread flour (main dough), 43 g granulated sugar, 5 g fine sea salt, and 5 g instant yeast (keep salt and yeast on opposite sides). Add the cooled tangzhong, 105 ml whole milk (main dough), cold, and 1 large egg, lightly beaten (use about 48g of it, save the rest for egg wash). Mix with the dough hook on low until it comes together into a shaggy dough, about 2-3 minutes.

3. 3

   Increase to medium speed and knead for 6-8 minutes until smooth and elastic. Add 41 g unsalted butter, softened in 2 additions, kneading until fully incorporated after each. Continue kneading 6-8 more minutes until the dough passes the windowpane test (stretches thin without tearing).

4. 4

   Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

5. 5

   Punch down the dough and divide into 2 equal pieces. Shape each piece into a tight ball, cover, and let rest 15 minutes. Then roll each ball into an oval, fold the sides in, and roll up tightly into a log.

6. 6

   Grease the pan well, including the corners. Place the 2 rolled logs side by side, seam-side down, along the length of the pan.

7. 7

   Cover loosely and let proof in a warm spot until the dough rises to about 80-90% of the pan's height.

8. 8

   Preheat your oven to 175°C (350°F) while the dough finishes proofing.

9. 9

   If using a lid, slide it on now and bake covered. If baking uncovered for a domed top, brush the top gently with the reserved egg. Bake for 22-28 minutes, until deep golden (if lidded, internal temp of 88-90°C/190-195°F) or until a skewer comes out clean.

10. 10

    Remove from the pan immediately and cool on a wire rack for at least 45 minutes before slicing.