Japanese milk bread

 Ingredients and Preparations

All purpose four- 2 tbsp/ 25 gm

Hot milk  40 ml

Mix well, cover and rest the dough.

Honey 1 tbsp / 20 gm

Lukewarm milk 40 ml mix honey well add

Instant yeast 2.5 gm, mix well

Keep it aside for 5 minutes to prove

All purpose flour 240 gm / 1 ¾ cup in a big bowl

Sugar 2 tbsp / 15 gm add to flour

Salt ½ tsp / 2/5 gm  add to flour

Break the prepared dough and add

Whipping cream  30 ml

Add the yeast mixture, mix well

Beat and knead the dough well

Then add

Unsalted butter 15 gm, mix well, knead again for 5-20 minutes

Cover and keep for an hour to prove.

Dust some flour on the boards, divide the dough into 2 parts, roll and keep is aside

Rest for 15 minutes

Grease bread pan well, take one part of the dough, roll into long oval shape, fold from 2 sides, then roll it well, then start rolling form one end into round, roll again with rolling pin, again shape it into round

Cover and rest to prove, bake @ 190 deg. C / 370 F for 30-35 minutes,  nice soft bread.

 

 

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