Milk bread

Makes 1 loaf (big tin). Takes 1 day. It can be scaled.

There is definitely a place for this loaf. It's in between Jack's white loaf and tangzhong, it's perfect if you want soft but not super soft.

Ingredients

• 96 gm water
• 304 gm milk
• 8 gm yeast
• 512 gm flour
• 10 gm salt
• 38 gm butter

Method

1. Room temp butter (1 hour).
2. Add flour, yeast and salt to bowl.
3. Combine water and milk and warm to 35 C, add to bowl.
4. Do squishy-squishy 10 mins.
5. Add butter. Do squishy-squishy 5 mins.
6. Do table slap 5 mins.
7. Shape into ball and put back in bowl. Dough temp should be 25 C.
8. Ferment until doubled (~2 hours). If cold put in oven with hot tray water.
9. Do finger test. It shouldn't deflate.
10. Flour bench, divide into 3 or 4 and roll into loose balls (don't flatten first) and rest 30 mins.
11. Flour bench, rolling pin into usual pre-shape (oval, 2 folds).
12. Rest 30 mins.
13. Rolling pin again and loosely roll into loaf.
14. Grease tin and add loaf.
15. Ferment until dough nearly at top of pan (~2 hours). If cold put in oven with hot tray water.
16. Bake with steam 30 mins @ 180 C.

Notes