Soft & mildly sweet milk bread
By shanobiju Bread & Bun
May 21, 2016
This bread is incredibly soft and airy .I followed tanghzong method . Fresh cream is used instead of butter . Hence the colour of the bread is beautiful cottony white ...
- Prep: 1 hr
- Cook: 35 mins
Method to make tangzhong
1 In a saucepan mix flour, milk & water very well until smooth without any lumps .
2Heat it and keep stirring until it is thick . Turn off the heat and let it cool . Keep it aside .
Direction for the dough
1In a bowl , mix flour, yeast , sugar , fresh cream , salt and milk powder well .
2In another bowl mix tangzhong and milk well . Add this to the flour mixture . Mix well .
3Knead well for 4-5 minutes .
4Add oil and knead for another 4-5 minutes . Do not over knead . The dough will be slightly sticky . Do not add extra flour .
5Knead well until the dough is shiny and elastic .
6Shape it into a ball . Apply oil on the dough and transfer it into a well oiled bowl . Cover it with cling film . Keep it in a warm place and wait for the first rise .
7Let it double in size .
8Gently punch the dough . Knead for a minute or two .
9Shape the dough . Transfer it into a loaf tin ,I used 9 1/2 " long x 4 1/2" wide x 3" high .
10Apply milk or egg wash it .
11Sprinkle poppy seed /sesame seed .Cover it with a cling film and wait for the second rise .
12Meanwhile pre heat the oven at 180 degree c for 10 minutes with both top and bottom rods on . Cover the loaf tin with aluminum foil . Place it on the lower rack and bake for 25 minutes .
13Now take the tin out . Remove the aluminum foil . Apply milk /egg wash it . Keep the tin back in the oven ( without the aluminum foil ) and bake for another 10 minutes .
14Transfer the loaf into a wire rack and apply butter liberally . Allow it to cool at least for 3-4 hours .