Henry’s Milk Bread

By

Vegetarian

  • Active Prep Time: 45 mins
  • Passive Prep Time: 2 hours
  • Cooking Time: 20 mins
  • Total Time: 3 hours, 5 mins

Ingredients

Makes Two Loaves

  • 660gBread Flour; or, All Purpose Flour
    ((4 1/4 cups))
  • 100gCake Flour
    ((3/4 cups))
  • 250gMilk
    ((1 cup) at room temperature)
  • 220gHeavy Cream
    ((1 cup) at room temperature)
  • 2Eggs
    (at room temperature)
  • 4tbspUnsalted Butter
    (melted and cooled to room temperature)
  • 7gSalt
  • 35gGranulated Sugar
    ((1/3 cup))
  • 11gActive Dry Yeast
    ((4 tsp))
  • Egg Wash
    (Mix 1 egg and 1 tsp water)
  • Sesame seeds *Optional

Tangzhong

  • 40gMilk
    ((1/3 cup))
  • 50gFlour
    ((1/3 cup))
  • 70gWater
    ((2/3 cup))

Directions

  1. Make the tangzhong by dissolving 1/3 cup flour in 1/3 cup milk and 2/3 cup water in a small saucepan. Stir constantly over medium low heat until the mixture forms a paste resembling mashed potatoes. Let cool to room temperature while forming the dough. The tangzhong is a Chinese method for developing gluten in bread to form a super springy, chewy loaf.
  2. To form the dough, combine flour, milk, cream, eggs, sugar, salt and yeast in a large mixing bowl. Work the mixture until it forms a cohesive dough either by hand or in a stand mixer with the dough hook on speed 1.
  3. Once the dough is formed and no longer clinging to the bowl, add the tangzhong and continue to mix until incorporated. Knead the dough for approximately 15 minutes on a lightly floured surface by hand or in a stand mixer in speed 2. Tips for kneading by hand: Using the heel of your hand, push across the dough in a forward motion, grab the end and pull it back in a continuous motion, and repeat. A forward motion works better than pushing down into the dough. Heavy force is not necessary, and may tear the gluten strands resulting in a less tender crumb.
  4. Continue to knead until it passes the window pane test to verify enough gluten has developed. To perform the window pane test, let the dough rest for one minute to allow gluten to relax. Then take a grape sized piece of dough and stretch it between both your index fingers to form a “window” in the center. If you can stretch the dough to form a translucent window without it breaking, your dough is ready. Incorporate the butter into the dough by kneading it a few more times.
  5. Cover your dough with cling wrap or a wet kitchen towel and let it proof in a warm place for 1 hour or until it has doubled in size.
  6. Divide your dough into two equal portion sizes. Form them into loaves in two lightly greased bread pans. Proof in a warm place for 1 hour or until doubled in size.
  7. Brush your loaves with egg wash on top and sprinkle sesame seeds on top. Preheat oven to 350F. Bake loaves until the top is golden brown, approximately 20 minutes depending on your oven.

Recipe Info

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