Japanese Milk Bread
6 servings
60 minutes
The recipe was shared with us by Anna Malikova, the chef baker at Remy Kitchen Bakery. It makes 3 loaves of bread.
1
In a saucepan, mix 30 g of flour and 150 ml of water, stirring until no lumps remain. Heat on low until thickened or to a temperature of 60–70 degrees. Cover with plastic wrap and cool. In a mixer bowl, combine 525 g of flour, dry milk, 150 ml of water, the prepared dough, and all other ingredients at speed 1 for 3 minutes, then at speed 2 for another 10–15 minutes. The finished dough should be uniform and smooth, satin-like.
- Wheat flour: 555 g
- Water: 300 ml
- Dry milk: 38 g
- Wheat flour: 555 g
- Dry yeast: 11 g
- Chicken egg: 65 g
- Butter: 45 g
- Sugar: 83 g
- Salt: 7 g
2
Transfer the dough to a greased box with a lid and leave it at room temperature. After 50 minutes, take it out, knead the dough, let it rest for another 50 minutes, knead again and leave for another 40 minutes. The dough should increase in volume by about three times.
- Butter: 45 g
3
Divide the dough into equal parts weighing about 120 g.
4
Round the pieces of dough and let them rest under plastic wrap for 10-15 minutes. Then roll them into balls. The balls should be smooth and round on one side and uneven on the other.
5
Place in oiled molds with the uneven side down. Cover with plastic wrap and leave for 1.5–2 hours. The dough should increase about three times.
6
Brush the top with egg yolk and water (mélange). Bake in a preheated oven at 180–200 degrees for 30–40 minutes until golden brown. After baking, immediately remove from the molds and cool on a rack.
- Egg yolk: 1 piece
- Water: 300 ml