Soft Honey Milk Bread

Ingredients

• •For tangzhong: 20 g bread flour + 100 g whole milk
• •350 g bread flour
• •50 g sugar
• •6 g salt
• •5 g instant yeast
• •120 g whole milk, warm
• •1 large egg
• •3 tbsp honey
• •40 g unsalted butter, softened

Instructions

1. 1

   Whisk tangzhong flour and milk in a small saucepan over low heat until a thick paste forms. Cool to lukewarm.

2. 2

   Combine flour, sugar, salt, and yeast in a stand mixer bowl. Add tangzhong, warm milk, egg, and honey. Mix with dough hook 5 minutes.

3. 3

   Add butter a tablespoon at a time, kneading until silky and elastic, 10 more minutes.

4. 4

   Cover, rise 60–75 minutes until doubled. Divide into 3 pieces, roll each into a rectangle, fold, and roll into a log.

5. 5

   Place logs side-by-side in a buttered loaf pan. Rise until they crest the rim, about 45 minutes.

6. 6

   Bake at 350°F for 32–35 minutes until deeply golden. Brush with melted butter. Cool before slicing.