Milk Bread
Soft and fluffy bread made with milk as a key ingredient, perfect for sandwiches, toast, or enjoying on its own.
Ingredients
Tangzhong
20 g flour
120 g milk
Dough
300 g flour
120 g milk
5 g instant yeast
1 egg
30 g sugar
vanilla
30 g butter
1 tsp salt
Method
To make the tangzhong, in a saucepan over medium heat, combine the flour and milk.
Stir constantly until the mixture thickens.
Remove from the heat and allow to cool down.
To make the bread, in a bowl, add the milk, flour, yeast, egg, sugar, vanilla, butter, and salt. Mix until combined.
Add in the cooled tangzhong and beat for 5-8 minutes or until smooth.
Cover and allow to proof for 1 hour.
Turn the dough onto a lightly floured surface.
Divide into 4 parts. Shape each portion into a ball and place in a 9 in loaf pan lined with baking paper.
Allow the dough to rest for 30 minutes.
Preheat the oven to 180°C/350°F.
Brush the dough with egg wash.
Bake for 30-35 minutes.
