To make Japanese or Hokkaido milk bread, it is important to remember to cook partial portions of the flour in the milk to create a roux “starter” known as Tangzhong before mixing in the rest of dry ingredients. This will make the dough form a consistent amount of air inside and help create very soft and consistent risen dough.
You can save the dough in the refrigerator and use it for making pizza for soft thick crust (if you prefer), or just bake a plain loaf. I like my bread to have more characters and flavor than the plain, so I decided to add some chestnuts and dried cranberries in it. Play with the ingredients you like. You can add the cheese or jalapeño, or add the chocolate powder to make the chocolate bread and etc. Now let’s get baking!
Japanese Milk Bread Twist
- May 21, 2020
- 4 hr
- 250 Cals/Serving
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- Starter (Tangzhong):
- - 3 tbsps (43g) water
- - 3 tbsps (43g) whole milk
- - 2 tbsps (14g) King Arthur Unbleached Bread Flour
- - 2 1/2 cups (298g) King Arthur Unbleached Bread Flour
- - 2 tbsps (14g) Baker's Special Dry Milk or 2 tbsps (14g) nonfat dry milk
- - 1/4 cup (50g) sugar
- - 1 tsp salt
- - 1 tbsp instant yeast
- - 1/2 cup (113g) whole milk
- - 1 large egg
- - 4 tbsps (57g) unsalted butter, melted
- - 1/2 cup chopped chestnuts
- - 1/2 cup dried cranberries
- Step 1
- To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
- Step 2
- Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Step 3
- Transfer the Tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
- Step 4
- To make the dough: Combine the Tangzhong with the remaining dough ingredients, including nut and then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Step 5
- Slightly deflated the dough and add the chopped chestnuts and cranberries and gently knead it by hand until it’s well mixed.
- Step 6
- Divide the dough in half equal portions. Roll each half of the dough into the long string about 1 inch diameter. This will make two Twisted breads. Bring each end of the dough together or fold in half and start to twist them together gently. Let it rest in a lightly greased covered tray or plate for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
- Step 7
- Place the twisted dough into a lightly greased baking sheet. Cover the sheet, and let the dough rest for 40 to 50 minutes, until puffy.
- Step 8
- Preheat the oven to 350°F. Brush dough with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top
- Step 9
- a digital thermometer inserted into the center should read at least 190°F.
- Step 10
- Remove the sheet pan from the oven. Allow them to cool in the sheet pan for 10 minutes, then transfer them to a rack to cool completely.