"Homemade Japanese Milk Bread: A Simple Recipe"

"Indulge in the soft and fluffy goodness of Japanese Milk Bread with this easy-to-follow recipe. Learn how to make this beloved bread from scratch, using simple ingredients and techniques. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen."

Recipe:

Ingredients:

For the Tangzhong (Starter):

1/3 cup bread flour
1 cup milk
For the Dough:

3 cups bread flour
1/4 cup sugar
2 teaspoons active dry yeast
1 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, softened
1 egg, beaten
Instructions:

To make the tangzhong, whisk together the bread flour and milk in a saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and forms a paste. Remove from heat and let cool.

In a large bowl, combine the bread flour, sugar, yeast, and salt. Mix well.

In a separate bowl, combine the milk, butter, and egg. Add the tangzhong and mix until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1-2 hours, or until doubled in size.

Punch down the dough and divide it into 4 equal portions. Shape each portion into a ball and place in a greased loaf pan.

Cover the loaf pan with a clean towel and let rise in a warm place for 1-2 hours, or until doubled in size.

Preheat the oven to 350°F (175°C). Bake the bread for 25-30 minutes, or until golden brown and cooked through.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy your homemade Japanese Milk Bread!