Bread has become one of the most important part of our Indian kitchens today. From breakfast to midnight snacking and from toast to a variety of sandwich to bread pizzas, the white loaf comes handy in every meals.
The Japanese milk bread is made using the tangzhong method where we cook water and flour (roux) until the flour comes to gelatine consistency which is then cooled and kneaded together with other ingredients.
And I must say this has been one of my best breads. Came out super soft and moist.
Some of us are badly craving for a good sandwich. And due to the next 15 day extension has left us with no bakery items.
Why not bake some at home this week?
Do read the recipe to the end and then start with the process. I’m so much in love with baking breads and buns at home.
INGREDIENTS for roux –
All purpose flour – 4 tbsp
Water – 1 cup
Add water and all purpose flour in a pan. Mix well.
Cook this on slow flame until the mixture starts leaving the sides. Keep stirring continuously.
INGREDIENTS for the bread –
Sugar – 6 tbsp
Yeast – 4 tsp
Warm milk – 1 cup
All purpose flour – 4 cup
Milk powder – 6 tbsp
Oil – 6 tbsp
Salt – 1 tsp
In a bowl, add yeast, sugar and warm milk.
Mix well and keep covered for 10 minutes in a warm place.
In another bowl, sift all purpose flour, salt and milk powder. Mix and keep aside.
You’ll see the yeast mixture has proofed well.
Now add the flour mixture and the roux which was prepared. Mix well.
Now knead the mixture for 5 minutes and make a soft dough.
Add the oil and again knead for 10 minutes.
The dough might turn sticky but do not add any additional flour. Just keep kneading and you’ll have a smooth and pilable dough.
Now grease a bowl, and apply some oil on the dough ball too. Place the dough in the bowl.
Cling wrap the bowl. And keep aside for an hour in a warm place.
Grease a 8”x4”x4”. Keep aside.
After an hour, You’ll see, the dough has risen well.
Knock the air out. Knead for 30 seconds and roll into a rectangle, measuring the length of the loaf pan.
Roll into a log tightly, seaming the edges.
Place on the greased dish with seam side down.
Cover with a damp cloth and let it rise for another 30 minutes.
Preheat the oven at 180c for 10 minutes.
Brush the loaf with milk.
Bake at 180c for 40 – 45 minutes.
Once baked brush the loaf with butter.
Cover with a damp cloth and set aside for at least 30-40 minutes.
I keep it overnight.
Using a knife, loosen the sides and take out the loaf.
Use as required.
Bake fresh – Eat fresh !!
Brushing the loaf with milk ensures that the bread browns well while baking.
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