Japanese Milk Bread

Instructions:

Make the tangzhong. In a small saucepan, whisk together flour and milk until smooth. Switch to a spatula and cook over medium heat, stirring constantly until the mixture thickens but is still pourable. You should be able to leave tracks on the bottom of the pan with the spatula. Set aside to cool.

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, yeast, and salt. On medium low speed, add the butter a few tablespoons at a time, then one at a time, the eggs, milk, then cooled starter. Knead on medium low speed for 10 to 12 minutes.

Spray two large bowls with cooking spray. Divide the dough into 2 equal portions and shape into balls. Place one ball in each bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 60 minutes. Alternatively, you can place the portioned dough in the refrigerator overnight then let come back to room temperature before continuing with the recipe.

Spray a baking sheet with cooking spray and set aside. Divide each ball of dough into 2 equal sized portions. Place all 4 balls of dough on the prepared baking sheet and cover loosely with plastic wrap. Let rise in a warm place for 15 minutes.

Spray two 9-by 5-inch loaf pans with cooking spray and set aside. Working with one ball of dough at a time, roll into a 12-inch by 6-inch rectangle. Fold the dough like a letter (fold the top third down to cover the middle third, then the bottom third up to cover the top third). Rotate the dough so the short edge is facing you then roll up like a cinnamon roll and pinch the rolled ends closed. Place the dough into one end of a prepared loaf pan with the seam side down and pinched sides facing the long edges of the pan. Repeat with the remaining three balls of dough. Each loaf pan should end up with 2 rolled up pieces of dough in them. Cover loosely with plastic wrap and rise for 30 to 40 minutes.

Brush the tops of the loaves with milk, place in a cold oven, and set the oven to 350F. Bake for 35 to 40 minutes, or until an instant read thermometer registers 190 degrees (start the timer as soon as you turn the oven on).

Let loaves cool in the pan for 15 minutes, then remove to a wire rack and let cool at least 1 hour before cutting.