Once proofed brush the top with an egg wash egg yolk water or a milk wash. In a small bowl or measuring cup stir together milk and melted butter the butter will clump.

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Add in 12 cup of your cooled starter mixture the egg and your whole milk then knead on a low setting for five minutes.

Japanese bread recipe. Put water and small amount of flour in a small pan. Attach a dough hook to the mixer. Pour remaining butter and milk mixture into bowl with flour.

Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. In a large bowl or the bowl of a stand mixer fitted with a kneading hook stir together the flour sugar salt and yeast. To make dough in a large bowl whisk together the flour sugar yeast and salt.

Warm the flour paste gently until it thickensstirring then set aside to cool this is the tangzhong. Combine well with a whisk. In a bowl of a stand mixer - add the lukewarm milk no warmer than 110 F and the yeast.

Then add the sugar milk powder. Measure out 1 12 tablespoons of mixture into a small separate bowl and reserve for brushing top of loaf. Mix until smooth and no lumps remain.

Whisk the bread flour granulated sugar active dry yeast dry milk powder and fine sea salt together in a bowl under a stand mixer. With the mixer running or with a spoon stir while you slowly add the.

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