Milk Bread

Asian stlyes milk bread is another favorite. Soft and moist, but not too sweet. This makes the BEST french toast, PB&J's and a mean base for cinnamon raisin bread (pictured left). 

Tangzhou
1/2c Milk
2 Tbs Bread flour

Dough
2 1/2c Bread Flour
2 tsp Yeast
1 egg
1/2 c Milk
2 Tbs Butter
3 Tbs Granulated Sugar
1 tsp Kosher Salt

Heat up Milk and Bread Flour, whisking to create the Tangzhou. This

comes out like a Roux. Set aside to cool and whisk in the egg.

In a bowl, mix the remaining dry ingredients. Warm your milk and butter to lukewarm and add to the bowl with the Tangzhou. Mix until it becomes a ball. Cover and let sit until the dough doubles, about an hour depending on your room temperature. Punch down and let the dough rise again.

Cut dough into quarters. Flatten, fold into thirds. Roll out and then roll into a ball in the pan. Let proof for 30 minutes. Brush with an egg wash and Bake at 350˚ for 15-18 minutes, until browned on top.