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Japanese Milk Bread

yield: 10 total time: 325 minutes
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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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