Ingredients<\/u>:<\/b>
\nTangzhong<\/b>
\n3 tablespoons (43g) water
\n3 tablespoons (43g) milk, whole preferred
\n2 tablespoons (14g) King Arthur Unbleached Bread Flour<\/p>\n
Dough<\/b>
\n2 1\/2 cups (300g) King Arthur Unbleached Bread Flour
\n2 tablespoons (14g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
\n1\/4 cup (50g) granulated sugar
\n1 teaspoon (6g) salt
\n1 tablespoon instant yeast
\n1\/2 cup (113g) milk, whole preferred
\n1 large egg
\n4 tablespoons (57g) unsalted butter, melted<\/p>\n
Directions<\/u>:<\/b>
\nTangzhong<\/b>
\nCombine all of the ingredients in a small saucepan, and whisk until no lumps remain.<\/p>\n
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.<\/p>\n
Baker whisking a mixture of flour and milk together over a burner to make a roux.
\nTransfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.<\/p>\n
Dough<\/b>
\nWeigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the remaining dough ingredients, then mix and knead \u2014 by mixer or bread machine \u2014 until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.<\/p>\n
Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.<\/p>\n
Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170g and 175g.<\/p>\n
Flatten each piece of dough into a 5″ x 8″ rectangle, then fold the short ends in towards one another like a letter.<\/p>\n
Flatten the folded pieces into rectangles again (this time about 3″ x 6″) and, starting with a short end, roll them each into a 4″ log.<\/p>\n
Place the logs in a row of four \u2014 seam side down and side by side \u2014 in a lightly greased 9″ x 5″ loaf pan.<\/p>\n
Cover the loaf and allow it to rest\/rise for 40 to 50 minutes, until puffy.<\/p>\n
Towards the end of the rising time, preheat the oven to 350\u00b0F.<\/p>\n
To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it’s golden brown on top and a digital thermometer inserted into the center reads at least 190\u00b0F.<\/p>\n
Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
\nStore leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.<\/p>\n","protected":false},"excerpt":{"rendered":"
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