Super Soft White Milk Bread

Although this recipe is a bit of a marathon, it definitely pays off- this bread dough uses a few extra steps to achieve that ultra fluffy end result, and in my opinion, makes the most perfect sandwiches and toast.

I would suggest kneading this in a stand mixer, as it starts off really sticky (don't lose hope though, it comes together after a good 15 minutes of kneading).

Recipe- 1 loaf

Ingredients

For the tangzhong starter-

3 tbs water

3 tbs milk

2 tbs bread flour

For the dough

300g bread flour

2 tsp baking powder

2 tbs milk powder

25g sugar

7g instant yeast

60g unsalted butter, melted

1 egg

110g warm water

1 tsp salt

In a small, microwave safe bowl, whisk together the ingredients for the tangzhong starter. Place in the microwave and cook for 30 seconds. Remove, give it a whisk, then place back in microwave for another 30 seconds. Remove and give it another whisk. It should be starting to thicken, and be the consistency of a thick custard or cake batter. If it hasn't thickened up yet, return to microwave and cook for another 15 seconds. Leave starter to cool while you get on with the dough.

In the bowl of a stand mixer, place the flour, baking powder, milk powder, sugar and yeast and stir to combine. Add the melted butter and egg to cooled tangzhong starter and whisk to combine. Add starter mixture to the flour, along with the warm water. Stir until everything comes together into a very sticky dough. Add the salt, then using the dough hook on the stand mixer, knead for 15-20 minutes. It should lose its stickiness and become elastic, shiny and smooth. If, after the 20 minutes, it's still really sticky, add another few tablespoons of flour and continue kneading.

Once it has been kneaded, cover bowl with a tea towel and leave to rise in a warm place for 90 minutes.

Turn the dough out onto your bench, and divide into 3 pieces. Roll each piece out into a roughly 20cm by 1ocm rectangle. Fold the long vertical sides into the middle, then roll up from the bottom. You should have 3 pillow shaped dough balls.

Grease a loaf tin then gently position the 3 dough balls into it. Cover with a tea towel and leave to rise for another 30-45 minutes.

Preheat oven to 180°C, or 350°F.

Bake loaf for 40-50 minutes, or until the top is golden brown, and when inverted, the bottom sounds hollow when tapped. Leave to cool in tin for 15 minutes, then remove to a wire rack.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Difficult-ish	9	30 minutes	40-55 minutes