Japanese Milk Bread

Starter

45g bread flour

120 ml whole milk

Dough

325g bread flour

60g sugar

7g active dry yeast (1 packet)

4g salt

1 egg

120ml warm whole milk ~ plus extra for brushing on the unbaked loaf

60g unsalted butter ~ cut into pcs & softened at room temperature

Direction/Instruction:

1. Starter: In a small heavy pot, whisk flour, milk & 1/2 cup water (120ml) together until smooth.  Bring to a simmer over medium-low heat & cook, stirring often until thickened but still pourable (abt 10 mins); it will thicken more as it cools.  When it's ready, the spoon will leave tracks on the bottom of the pot.  Scrape into a measuring cup & lightly cover the surface with plastic wrap.  Set aside to cool to room temperature (Will have about 1 cup starter)
2. Dough:  In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast & salt.  Mix for a few seconds just until evenly combined.
3. Add egg, milk & 1/2 cup starter.  Turn the mixer on low speed & knead 5 mins.
4. Add soft butter & knead another 10-12 mins (it will take a few mins for butter to be incorporated), until the dough is smooth & springy & just a bit tacky.
5. Lightly butter the inside of a bowl.  Use hand to lift the dough out of the mixer bowl, shape into a ball & place in the prepared bowl.  Cover with a kitchen towel & let rise in a warm place until double in size (abt 40 to 60 mins).
6. Punch the dough down & use hands to scoop it out onto a surface.  Using a bench scraper or a large knife, cut dough in half.  Lightly form each half into a ball, cover again & let rise for 15 mins.
7. Heat the oven to 180 deg C (350 degrees).  In the meantime, generously butter a 9x5 inch loaf pan.
8. Using a rolling pin, gently roll out one dough ball into a thick oval.  (By this time, the dough should be moist & no longer sticky.  Probably will not need to flour the surface but may want to flour the pin).  Firstly roll away from the body then pull in, until the oval is about 12-inch long & 6-inch across.
9. Fold the top 3-inches of the oval down then fold the bottom 3-inches of the oval up, making a rough square.  Starting from the right edge of the square, roll up the dough into a fat log, pick it up & smooth the top with hands.  Place the log in the buttered pan, seam side down & crosswise, nestling it near one end of the pan.  Repeat with the other dough ball, placing it near the other end of the pan.
10. Cover & let rest 30 to 40 mins more, until the risen dough is peeking over the edge of the pan & the dough logs are meeting in the center.  Brush the tops with milk & bake on the bottom shelf of the oven until golden brown & puffed for 35 to 40 mins.
11. Let cool in the pan for 10 mins, then remove to a wire rack & let cool at least an hour to let the crust soften & keep the crumb lofty.  (If cut too soon, the air bubbles trapped in the bread will deflate)

Tips:

The starter recipe produces enough to bake 2 loaves because it's difficult to cook a small amount.  Discard the extra starter or double the dough recipe & bake 2 loaves.