return to menujapanese milk breadingredientsstarter1/3 cup flour1/2 cup whole milk1/2 cup waterbread2 and 1/2 cup flour1/4 cup sugar~2 teaspoon active dry yeast1 teaspoon salt1 egg1/2 cup whole milk4 tablespoon butter (softened)equipmentinstructionsstartermix 1/3 cup flour, 1/2 cup whole milk, and 1/2 cup water into a potheat up mixture on a stove over low heat for ~5 minutes or until it becomes slightly thick but still pourablepour starter into bowl and let it sit until cooled to room temperaturedoughadd 2 1/2 cup flour, 1/4 cup sugar, ~2 teaspoon active dry yeast, and 1 teaspoon salt into the stand mixer with a dough hook attachmentadd 1 egg, 1/2 cup whole milk, and 1/2 starter and let the stand mixer run on low speed (~2) for ~5 minutesadd in 4 tablespoon softened butter and let the stand mixer run on low speed (~2) for ~11 minutes or until the dough is smooth and stickybutter a bowltransfer dough to buttered bowl, cover it, and let it sit for ~60 minutes or until it has risen to roughly double its sizebutter another bowlpunch, split in half, and separate dough into the two bowls, cover them, and let them sit for ~15 minutespreheat the oven to 350°flightly coat all sides of a loaf pan with butter(used: 9x5 inches)roll each dough ball into a log (see below) and place them side-by-side in the loaf panflatten dough ball into a rectangleroll lengthwise into a cylinderbake for ~35-40 minuteslet bread cool in pan for ~10 minutestransfer bread to wire rack to cool for ~1 hourthere'd be an image gallery here but I have bigger things to worry aboutinsert funny description here
