Yeast Bread- Japanese milk bread

Ingredients:

For the tangzhong-

• 2 tbsp bread flour
• 6 tbsp water

For the rest of the loaf-

• 2 cups plus 2 tbsp bread flour
• 2 tsp fast acting yeast
• 1/2 cup milk
• 2 tbsp unsalted butter, melted but not hot
• 1 tsp salt
• 3 tbsp sugar (caster sugar/fine)
• 1 egg

Equipment needed:

Small pan

Measuring cups

Measuring spoons

Wooden Spoon

Large bowl

Medium bowl

Towel to cover while dough is rising

Loaf pan

Recipe Instructions:

For the tangzhong

• Put water and flour for tangzhong in a small pan. Mix until smooth and no lumps remain — do this before turning on the heat.
• Warm the flour paste gently over a medium-low heat until it thickens, stirring constantly. You should see trails left by the spoon/whisk as you stir it. Set the pan aside to cool.

To make bread

• Measure out the remaining ingredients into a large bowl (flour, yeast, milk, melted butter, sugar, salt and egg). Add the cooled tangzhong. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. Add a little more flour if needed.
• Once the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a relatively warm place until doubled.
• Once it has risen, knock back the dough, divide into three pieces. Set the other pieces to one side and roll one piece into an oval.
• Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers. Gently roll slightly, if needed, then roll up the piece of dough as you would a cinnamon roll.
• Repeat with the other pieces of dough then put all three rolls of dough in an oiled loaf pan.
• Bake the loaf for approx 30 minutes until golden brown.

Self-reflection and feedback

The recipe overall went pretty well. The bread turned out super tasty, and this recipe was not too difficult.

The bread turned out super yummy. It is sweeter than regular bread, and it is super light and fluffy.

Overall this recipe was pretty good, my only issue with it was the rising of the bread. The original recipe quoted around an hour to let the bread rise, however for me it did not rise at all during that one hour, or even after the second hour. I decided to let it rise overnight to let it rise to its full capacity. It rose a lot overnight, so I am thinking that maybe it just needs more time in general, or maybe there was a problem with the temperature in my house.

I do not think I would change anything in the future, just maybe play around with temperatures to see what would help the dough rise faster.

I would give myself a 9.5/10 on this recipe, because I think that I should have done a bit more research as to which temperatures help bread rise better.

My family really liked it, they agreed that it was a pretty sweet bread, and that it was super light and fluffy.

Nutrition

Calories: 103kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 154mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 74IU | Calcium: 13mg | Iron: 1mg