Milk Bread (우유식빵 Uyu Sikppang) aka Japanese Milk Bread that's just as good as ones from the bakery!

By Kimchimari · 240 min

Ingredients

Instructions

1. Bring the egg and the 60 g butter to room temperature, or soften the butter in the microwave (about 30 seconds at 30% power for 4 Tbsp).
2. Make the starter: in a small saucepan, whisk together 22 g bread flour, ¼ cup milk and ¼ cup water. Cook over medium heat for 2–3 minutes, whisking often at first and then constantly once it starts to thicken. It is done when whisking leaves lines on the bottom of the pan and the mixture holds its shape.
3. In a stand mixer bowl with the dough hook, add 330 g bread flour, 50 g sugar, 7 g instant yeast and 1 tsp salt. Mix for a few seconds, then mix by hand to make sure everything, including the bottom of the bowl, is evenly combined.
4. Warm ½ cup milk until it feels like very warm bath water (43°C / 110°F).
5. Add the warm milk, the starter and the egg to the dry ingredients. Knead on low speed for 5 minutes.
6. Butter the loaf pan with 1 Tbsp butter, and butter two bowls for proofing, one large enough to hold more than double the dough.
7. Add the softened butter and knead on medium-low speed for a couple of minutes, then on medium speed for 10–11 minutes in total, until the dough is smooth and stretchy but slightly tacky.
8. Put the dough in the large buttered bowl, shape it into a ball, cover and let it rise in a warm place for 40–60 minutes, until doubled.
9. Punch the dough down and divide it in two. Shape each half into a ball, placing one in the second buttered bowl, seam side down. Cover both bowls and let them rise again in a warm place for 15–17 minutes.
10. Roll one dough ball into a thick rectangle about 12 inches long and 4–5 inches wide. Fold the top down about 3 inches and the bottom up about the same amount to make a square, then roll it into a log starting from the right edge. Place the log at one end of the loaf pan. Repeat with the second dough ball at the other end.
11. Cover the pan and let it rise for 30–40 minutes, until the dough rises above the edge of the pan and fills it.
12. Heat the oven to 175°C (350°F). Optionally brush the tops with milk. Bake on the bottom shelf until golden brown, about 32–35 minutes. If a toothpick inserted in the lowest part does not come out clean, bake a little longer.
13. Let the bread cool in the pan for 10–15 minutes, then turn it out onto a wire rack and let it cool for at least an hour before slicing.

Summarized from Kimchimari's video. Watch it for the details.

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