hokkaido milk bread with furikake and sesame
Author: story of a kitchen (milk bread recipe from https://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html)
Recipe type: bread
Serves: 1 loaf
My addition to the original recipe is a Korean seaweed snack (gim jaban), furikake, and sesame.
- TANGZHONG (WATER ROUX)
- 25 g bread flour
- 100 ml water
- MILK BREAD
- 125 ml whole milk, lukewarm (2% milk works too)
- 2¼ teaspoons active dry yeast
- 350 g bread flour
- 60 g sugar
- 1 teaspoon (5 g) salt
- 1 large egg, plus another for egg wash
- 30 g unsalted butter, room temperature
- 4 tablespoons furikake or gim jaban
- 2 tablespoons toasted sesame seeds, plus more for sprinkling on top
- FOR THE TANGZHONG MAKING: In a small saucepan, whisk flour and water together.
- Cook, whisking constantly over medium-low heat, until the mixture thickens. Look for a pudding-like consistency. A spoon run through will leave lines in the mixture, about 5 minutes. Watch it carefully and do not overcook.
- Allow the tangzhong cool to room temperature before using. The original recipe also says you can store in the refrigerator for a couple days and bring to room temperature before using. If there are gray spots on it, throw it away and make a new batch.
- FOR THE BREAD: The milk should be at 108-110 degrees F to develop the yeast (any hotter and it will kill the yeast). Combine yeast and milk and 2 teaspoons of the sugar in a small bowl and let stand for about 5-8 minutes until yeast is bubbly.
- Combine the flour, rest of the sugar, and salt in the bowl of a stand mixer. Add in the yeast mixture, the tangzhong, and the egg.
- With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes.
- Add in the butter and mix to incorporate. Continue beating the dough for about 10-15 minutes until the dough is smooth and elastic. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks right away when you try to stretch, mix it for a couple more minutes.
- Add the furikake and mix in.
- Turn out the dough into an oiled bowl and cover with plastic wrap. Let proof for about 40 minutes or until dough has doubled in size.
- When the dough looks like it has doubled in size and you can poke the dough and hold the poked shape, take the dough and split into 4 equal pieces. Roll each piece into a ball. Cover with plastic wrap and let rest for 15 minutes.
- Grease a 5"x9" loaf pan and coat with toasted sesame seeds. I also put a piece of parchment in the bottom of the pan to help release the bread later. Set aside.
- Roll one piece out on a lightly floured surface into a long oval. Fold the right third of the oval over the middle, then fold the left third of the oval over the middle to make a long, narrow packet. Lightly roll over the seam to flatten and seal.
- Roll the packet up from the bottom to make a fat roll. Repeat with other three balls of dough.
- Arrange the four rolls of dough, seam side down, in the prepared loaf pan. Cover with plastic wrap. Let proof for another 40 minutes until the dough reaches just below the rim of the loaf pan.
- Preheat oven to 350 degrees F while the bread is proofing for the second time.
- Brush the top of the bread with a little egg wash. Place in the oven and bake for about 30-35 minutes, until the top is dark golden brown and the bread is firm to the touch and sounds hollow when you tap it.
- Turn out bread onto wire rack and let cool before eating.