Ingredients
- 250 ml lukewarm milk, 37 °C (98 °F)
- 1 tsp sugar
- 2 tsp dry yeast (7 g)
- 390 g all-purpose wheat flour
- 45 g sugar
- 1 tsp salt
- 1 egg + 1 egg yolk
- 75 g room temperature butter
BRUSHING
- 1 egg
- 1 tbsp milk
- 1 pinch of salt
BAKING
- Neutral oil
FOR THE LOAF PAN
- Room temperature butter
Japanese milk bread
This fluffy, light and buttery bread is perfect just as it is, or for toasting, sandwiches and more.
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Mix lukewarm milk with 1 tsp sugar and dry yeast in a small bowl. Leave for 10 minutes for the yeast to bloom.
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Assemble the Ankarsrum with Bowl, Dough Knife and Dough Roller.
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Add yeast mixture into the bowl and add all ingredients for the dough. Run on low speed for about 5 minutes. Increase to medium speed and knead the dough for another 5 minutes until the dough is shiny and smooth.
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Place about 3 tbsp of neutral oil to the bottom of a bowl and place dough into the bowl. Wrap and leave to rise for 60 minutes.
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Punch dough down, and then turn out onto a lightly floured surface, dividing into three equal pieces.
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Generously grease a loaf pan with butter.
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Roll out each piece of dough to about 15x30 cm. Fold over one long side to the middle and then fold over the other long side to the middle so you have a double folded dough. Roll up into a roll from the short side, pinch the seam together. Place the first dough roll seam side down in the middle of the loaf pan. Repeat and place a dough roll on each side of the center roll. There should be a small space between each roll so there is room to rise.
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Cover with a kitchen towel and let the bread rise until doubled in size, about 45-60 minutes.
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Set the oven to 180 °C (350 °F) convection or 200 °C (400 °F) regular mode.
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Whisk eggs, milk and salt. Gently and thoroughly brush the bread.
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Bake for about 18-20 minutes.
