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Japanese Milk Bread

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Japanese Milk Bread
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Japanese Milk Bread

Added by: on Jun 5th, 2015
Japanese Milk Bread is amazing soft, fluffy and flavorful bread and One of the best bread recipe that I have tried. I love this bread with butter and I have also used it in my sandwich and its worth it. I am going to make this bread again. We finished it off in no time.
Rating:
0
Prep Time:
1 h
Cook Time:
1 h
Ready In:
2 h

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

    Starter paste
  • 1/4 cup All purpose flour (Maida)
  • 1/4 cup Water
  • 1/4 cup Milk
  • For the Dough
  • 2 3/4 cup All purpose flour
  • 1 tsp Salt
  • 1/3 cup Butter
  • 1 Egg
  • 2/3 cup Milk
  • 2 tbsp Sugar
  • 2 1/4 tsp/ 7g Active dry yeast
  • 1 1/2 tbsp Heavy cream or milk - (for brushing the tops of the bread before baking)
Nutrition Facts
Japanese Milk Bread

Servings Per Recipe: 4

Amount Per Serving

Calories: 607

  • Total Fat: 22.7 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 102.2 mg
  • Sodium: 861.5 mg
  • Total Carbs: 84.2 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 6.6 g
  • Protein: 15.6 g
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Directions:

1

1) In a pan add flour, water, and milk and boil the mixture on medium heat for 5 minutes, while continuously stirring. Remove from heat when a thick paste is formed. Allow this paste to cool to room temperature.

2

2) In a large mixing bowl add lukewarm milk and sprinkle package of active dry yeast to it. Cover, and let the yeast activate. This will take approximately 10 minutes.

3

3) To this add melted room temperature butter, sugar, salt, lightly whisked egg, and the paste from step 1 and whisk well.

4

4) Add flour to the above liquid mixture and knead using hand for a good 10 minutes or till you get a nice elastic dough that does not stick to the bowl. Cover and let the dough rise for 1 hour.

5

5) After 1 hour the dough should have doubled in size. Scrape the dough on to a well floured surface and lightly knead for a minute. Now divide the dough into 4 equal parts.

6

6) Roll each of the four parts into a small rectangular shape (need not be perfect). Fold each of the longer edges of the rectangle to meet at the center. Now roll from the the shortest edge to form a log. Repeat this for the remaining three portions of the dough.

7

7) Take a well greased loaf pan and place each of the dough logs with their seam side down. Cover the loaf pan with an aluminium foil and place it in a warm spot for about an hour. After 1 hour the dough would have doubled in size as shown below.

8

8) Preheat the oven to 350 F. Brush the tops of the risen bread with heavy cream and then bake for about 45 - 60 minutes or until the internal temperature is about 200 F. Allow it to cool down.

9

9)Japanese Milk Bread is now ready. serve with butter and enjoy.

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