Soft Japanese Milk Loaf in a Tin

What you need

• 325 g (2 1/2 cups) bread flour, divided
• 100 ml (scant 1/2 cup) water
• 160 ml (2/3 cup) whole milk
• 7 g (1/4 oz) instant yeast
• 30 g (2 1/2 tbsp) granulated sugar
• 5 g (scant 1 tsp) salt
• 30 g (2 tbsp) unsalted butter, soft, plus extra for the tin

Method

Restated from the original video

1. 1

   Whisk 25 g of the flour with the water in a small pan.

2. 2

   Stir over medium heat until it thickens into a glossy paste that holds the trail of the whisk, 2-3 min. This is the tangzhong.

3. 3

   Scrape it into a bowl, cover the surface and leave until cool, about 20 min.

4. 4

   Warm the milk to about 30 °C (86 °F), just lukewarm to a fingertip, and stir in the yeast and sugar.

5. 5

   Tip the remaining flour into a stand mixer fitted with a dough hook, then add the tangzhong and the milk mixture.

6. 6

   Mix on medium-low until the dough pulls away from the sides of the bowl, 4-5 min.

7. 7

   Add the salt and butter and keep mixing until the dough is smooth, elastic and stretches into a thin sheet without tearing, 8-10 min.

8. 8

   Cover and leave in a warm place until doubled, 1 1/2-2 hours.

9. 9

   Butter a 20 x 10 cm (8 x 4 in) loaf tin, ideally a lidded one.

10. 10

    Knock the dough back and divide it into 3 equal pieces.

11. 11

    Roll each piece into an oval, fold the sides into the middle, then roll it up tightly from a short end.

12. 12

    Set the rolls seam side down across the tin, side by side. Cover and leave until doubled and nearly at the rim, 1-1 1/2 hours.

13. 13

    Heat the oven to 180 °C (350 °F) while the dough rises.

14. 14

    Slide on the lid for a square loaf, or leave it open for a domed top. Bake until golden, 30-35 min.

15. 15

    Rest in the tin for 10 min, then turn out onto a rack.

16. 16

    Cool completely before slicing, at least 1 hour.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.