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Renée's Milk Bread

What could be better than fresh out of the oven milk bread? My recipe is easy and produces the most tender and fluffy milk bread you'll ever eat.

Original recipe: deepskyblue-sandpiper-512137.hostingersite.com

Yield:
16 servings
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Renée's Milk Bread

Ingredients

  1. 200 grams - 3/4 cup, plus 2 tablespoons milk for tangzhong
  2. 36 grams - 1/4 cup bread flour for tangzhong
  3. 625 grams - 4 1/4 cups bread flour
  4. 112 grams - 1/2 cup, plus 1 tablespoon granulated sugar
  5. 5 teaspoons instant yeast or SAF Instant Gold Yeast
  6. 2 teaspoons table salt
  7. 226 grams - 1 cup whole milk
  8. 2 large eggs, room temperature
  9. Tangzhong from above
  10. 8 tablespoons salted butter, room temperature, cut into 8 pieces
  11. 1 large egg for egg wash
  12. 2 tablespoons melted butter for brushing on the baked bread

Instructions

  1. Tangzhong: In a small sauce pan, over medium heat, cook the 200 grams of milk and 36 grams of flour, while whisking constantly until thickened to a paste. Remove from the heat and let cool to room temperature.
  2. Combine the bread flour, sugar, yeast, salt, milk, eggs, and tangzhong in a stand mixer, using the dough hook. Mix at medium high speed until the dough has come together and is cohesive.
  3. Add butter one piece at a time and continue to mix on medium high for 10 minutes. If using a bread dough machine, let it run for the full mix cycle.
  4. Place the dough in a large greased bowl, lightly greasing the top of the dough, covering it, and letting it rise until at least doubled - 60 to 90 minutes.
  5. Gently deflate and divide the dough in half. I recommend using a digital scale for this. If making rolls, divide each half into 8 pieces. Working with one piece at a time, pull the edges toward the center, pinching them together. Place it pinched side down on the counter. Cup your hand around the ball and rotate the ball in a circular motion until you have a nice round shape. Place the balls of dough into an 8 x 2 inch lightly greased round cake pan.
  6. If making loaves, divide each half of the dough into thirds. Working with one piece at a time, roll out the piece of dough to an 8 x 4 inch oval. Fold each long side toward the center by 1/2 inch. Then starting at a short end, roll the dough into a 4 inch long log. Place in a lightly greased 9 x 5 inch loaf pan. Repeat with the other 2 pieces.
  7. Preheat the oven to 350° with a rack in the center.
  8. Cover the pans with lightly greased plastic wrap and let rise for about 45 minutes. The top of the loaf should only rise to about a half inch above the rim of the pan. The rolls and the loaf will become very puffy.
  9. Beat the egg with 1 tablespoon water and brush the rolls and/or loaves with the egg wash. You can add toppings, such as sesame seeds, flaky salt, poppy seeds, etc. I chose to add cracked black pepper to the top of my rolls.
  10. Bake the rolls and loaf for 28 - 30 minutes. They are done when they have reached a deep golden brown color and an instant read thermometer registers 190° in the center of the bread. Brush with the melted butter and let cool in the pans for 10 minutes, then remove to a rack to cool completely. I like to warm up my rolls at 325° in my counter top oven for 3 to 4 minutes before serving. Enjoy!