Directions: |
Directions:1) Make the Tangzhong. Literally the most integral part of making this whole recipe light and fluffy. Combine the milk, water, and flour in a small to medium saucepan and whisk it together thouroughly. Continue whisking as you turn the heat to medium until your mixture resembles a thick paste. Set this aside.
2) Heat whole milk to 95°F (30°C) and add the packet of Active Dry Yeast. Mix it together and set aside to bloom for 8 minutes.
3) Combine AP flour, sugar, and salt in the bowl of a stand mixer. Fit your stand mixer with a dough hook attachment, set your mixer to low speed.
4) as the stand mixer is going, add your milk-yeast mix and let it mix to combine for up to a minute, scraping the sides as necessary before adding the tangzhong you have made earlier. Add the 2 room temp eggs and one room temp egg yolk to the mixture and increase your mixer to medium low speed. Let it combine for about 8 minutes or until thoroughly incorporated, stopping the mixer to scrape the sides as necessary.
5) Gradually add the 3 Tbsp of softened butter to the stand mixer. DO NOT add all the butter at once. Let the mixer knead the dough for 5 to 8 minutes or until it's nice and smooth.
6) Lightly grease a medium size bowl with butter. Then take your dough and gently fold in the sides. Place the dough on a lightly floured worktop seam side down and shape it into a smooth ball, keeping your hands and the dough in constant contact with the worktop. Once that's finished, place your dough in the greased bowl and cover in plastic wrap or a damp towel to rise for about an 1 to 1½ hours or until doubled in size.
7) Once your dough has risen, punch your dough to degas it and roll it out on a lightly floured work surface. Using a bench scraper or a knife, cut your dough into two pieces. (If possible, use a kitchen scale to ensure that both pieces of dough are even. Grease 2 bread pans with butter and evenly coat it with flour. Take your dough pieces and knead them until taut. Roll the kneaded dough into a log shape and place them in your greased and floured bread pans. Cover them in plastic wrap or a damp towel and let them rise for another 30 minutes to an hour or again, doubled in size.
8) Preheat your oven to 375°F (190°C). Whisk together 1 whole egg and a splash of whole milk. Brush this egg wash over your loaves and put the loaves in the oven for 18 - 22 minutes or until the crust reaches a deep golden brown.
9) Remove loaves from bread pan and you can either let them cool for about 2-5 minutes or cut into it right away. |
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