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Ingredients

½ cup milk 4 teaspoons bread flour ½ cup milk 1 egg, beaten ½ teaspoon salt 2 ½ cups bread flour 2 teaspoons instant yeast 2 tablespoons superfine sugar, or more to taste ¼ cup butter, softened

Nutrition Info

229.4 calories carbohydrate: 33.2 g cholesterol: 38.2 mg fat: 7.6 g fiber: 1.1 g protein: 6.8 g saturatedFat: 4.3 g servingSize: - sodium: 167.6 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg, mix well.
Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter, keep kneading until evenly incorporated and dough is smooth.
Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle, roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

1 loaf

Make the popular Asian bakery find - Hokkaido milk bread - at home with this recipe!