Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, milk bread. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Milk Bread is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Milk Bread is something that I’ve loved my entire life.

In the bowl of a stand mixer, add the ingredients in the This Asian milk bread recipe is a triumph. For months, we have searched and tested finally have a perfect. Every milk bread recipe I have ever made has used either milk or cream.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook milk bread using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Milk Bread:

1. Prepare 1 packages Active Dry Yeast
2. Prepare 3 tbsp Warm water (105 - 115F)
3. Make ready 1 cup Whole or low-fat milk, warmed
4. Make ready 5 tbsp Melted butter
5. Take 3 tbsp Sugar
6. Make ready 1 large Egg
7. Prepare 1 tsp Salt
8. Take 2 cup Bread Flour
9. Make ready 1 1/2 All Purpose Flour
10. Take 1 as needed All purpose flour

Tangzhong makes this extra moist and yummy. Can be made with non-instant OR instant yeast. First part of the dough is cooked first. This roux starter technique yeilds soft, puffy and absolutely amazing bread that stay soft for days.

Instructions to make Milk Bread:

1. Combine yeast and warm water in large mixing bowl and let stand 5 minutes
2. Add warmed milk, butter, sugar, egg, and salt. Mix by hand or on low speed for 1 minute.
3. Gradually add in bread flour
4. Gradually add in 1 1/2 to 2 cups of all-purpose flour until the dough is moist but not sticky.
5. Knead for 10 minutes by hand or with a dough hook on low to medium speed until the dough is smooth and elastic.
6. Transfer the fought to a oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let it rise in a warm place (75 to 80F) until doubled in volume, 1 to 1 1/2 hours.
7. Punch the dough down. Knead briefly, and refrigerate covered for 30 minutes.
8. Dough may be shaped into rolls, or grease a 8 1/2 x 4 1/2 inch (6 cup) loaf pan
9. Cover loosely with oiled plastic wrap and let rise in a warm place, 1 to 1 1/2 hours.
10. Preheat oven to 375?F. Brush top of rolls or loaf with milk or melted butter. Bake until crust is golden brown, about 40-45 minutes (loaf) or about 10-15 minutes (rolls)

Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy. Think of it as the lighter, more buttery, and more flavorful version of your. This Ube Milk Bread combines Hokkaido milk bread dough with dehydrated ube purple yam powder to create a soft and fluffy colorful loaf! Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across. It's the perfect everyday loaf, from sandwiches to toast, and is one you need to try!

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