Milk Bread

Instructions:

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together the flour, water, and milk for the tangzhong.
2. Cook over medium heat, stirring continuously until the mixture thickens into a paste. It should have a pudding-like consistency.
3. Remove from heat and let it cool to room temperature.

Step 2: Prepare the Dough

1. In a large mixing bowl, combine the flour, powdered milk, sugar, yeast, and salt.
2. Add the cooled tangzhong, the beaten egg, and the warm milk. Mix until a rough dough forms.
3. Knead the dough by hand or with a stand mixer for 5-7 minutes until smooth.
4. Add the softened butter and continue kneading for another 5-10 minutes, until the dough is soft and elastic.

Step 3: First Rise

1. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

Step 4: Shape the Bread

1. Punch down the dough to release the air. Divide the dough into three equal portions.
2. Roll each portion into a ball, then roll each into a rectangle. Roll up each rectangle into a log shape.
3. Place the rolled-up dough into a greased loaf pan (9×5 inches), seam side down.

Step 5: Second Rise

1. Cover the loaf pan and let the dough rise again for about 45 minutes, or until it fills the pan and puffs up nicely.

Step 6: Bake

1. Preheat the oven to 350°F (175°C).
2. Brush the top of the dough with a beaten egg for a golden crust.
3. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on top.

Step 7: Cool

1. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Tips:

• For extra softness, add 1-2 tbsp of heavy cream to the dough.
• This bread freezes well. Slice it and store in an airtight container for up to 2 months.

Enjoy your homemade milk bread—it’s soft, fluffy, and absolutely delicious!