Hokkaido's Creamy Milk Bread

Ingredients

• Tangzhong (Milk Paste):
• ½ cup milk
• 4 teaspoons bread flour
• Bread Dough:
• 1 egg, beaten
• ½ teaspoon salt
• 2 teaspoons instant yeast
• 2 tablespoons superfine sugar, or more to taste
• ¼ cup butter, softened

Step 1

Make the tangzhong: warm up the milk in a small pot, then stir in the bread flour until it thickens into a smooth paste. Transfer this to a medium bowl, add half a cup of milk and the beaten egg, and mix everything together well.

Step 2

In a large bowl, combine the flour and yeast, then pour in the tangzhong mixture. Stir with a spatula until the dough comes together with no dry flour left. Cover the bowl with a damp towel and let it rest for about 20 minutes.

Step 3

Once rested, sprinkle the salt over the dough and knead it in. Then add the sugar in small amounts, kneading after each addition until the dough feels smooth and elastic—this should take around 10 minutes. Finally, knead in the butter until it’s fully incorporated and the dough is silky.

Step 4

Shape the dough into a ball and place it in a well-oiled bowl, turning it so it’s coated all over. Cover and let it rise at room temperature until it’s doubled in size, which usually takes about an hour.

Step 5

When the dough has risen, gently punch it down and turn it out onto a clean surface. Flatten it into a rectangle, roll it up into a tight cylinder, and place it seam-side down in a loaf pan. Cover again and let it rise until doubled, roughly another hour.

Step 6

Preheat your oven to 375°F (190°C). Once it’s heated, pop the loaf into the middle rack and immediately lower the temperature to 350°F (175°C). Bake the bread for 30 to 35 minutes until the top turns a lovely golden brown. Let it cool in the pan for about 5 minutes before turning it out onto a rack to cool completely. Wait until it’s fully cooled before slicing to enjoy that perfect soft texture.