Trevor's Kitchen - The    Art and Soul of Cooking

JAPANESE MILK BREAD

For the tangzhong

  • 25g   bread flour 

  • 90ml  water

For rest of the loaf

  • 300 g bread flour 

  • 7g fast acting dried yeast

  • 120 ml milk (lukewarm or room temp, but not hot)

  • 30 g, melted but not hot

  • 6g salt

  • 45g sugar (caster sugar/fine)

  • 1 egg

  • 1 grated garlic clove

  • 3g fresh rosemary

  • 3g fresh oregano

Method

For the tangzhong

  • place the bread flour and water in a pan, mix together and warm gently

  • when the mix becomes a thick paste, remove from the heat and cool

For the bread

  • warm the milk and add the butter, dried yeast and 5g of the sugar (Allow to stand for 10 minutes)

  • Add all other ingredients together (including the tangzhong) in a bowl, beat for 5 minutes

  • grease and flour a 30cm oblong tin, place in the dough, cover and allow to prove in a warm place until the dough has tripled in size

  • bake in a hot oven 190oC for 20 minutes

  • remove and place on a cooling rack