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Japanese Milk Bread

yield: 10 total time: 325 minutes

Ingredients

tangzhong
4 tablespoons water ¼ cup
4 tablespoons milk ¼ cup
2 11/16 tablespoons bread flour
milk bread Japanese
tangzhong unchecked▢, room temperature
1/2 cup milk ½ cup, lukewarm
9/16 tablespoon active dry yeast 2 - 2 ¼ tsp
4 tablespoons sugar ¼ cup
1 7/8 tablespoons dry milk powder 2 tbsp
1 egg
2 9/16 cups bread flour about 2 ⅔ cups, spoon and leveled
1 teaspoon sea salt
4 1/16 tablespoons unsalted butter softened, 4 tbsp / ½ stick

Nutrition

Calories : 230 calories
Carbohydrate : 34 grams
Cholesterol : 35 milligrams
Fat : 7 grams
Fiber : 1 grams
Protein : 7 grams
SaturatedFat : 3.5 grams
Sodium : 260 milligrams
Sugar : 7 grams

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