There is nothing like a smell of freshly baked bread that just came out of oven in the cold winter. I do love baking breads but I don't get to do that often. Blame on my laziness.

Here is a very good milk bread recipe from the famous Kindred restaurant in north Carolina. Milk bread started in Japan I believe.

You need to start with "Tanzhong", a glue like substance that makes the bread very soft and moist. Unlike the most homemade bread that goes stale easily on the next day, bread made with Tanzhong keeps the loaf fresh longer. If you like to bake bread from scratch, this method is definitely worth trying.

Milk Bread (from the Kindred restaurant)

makes 2 loaves

Tangzhong:

1/3 cup bread flour
1 cup water
1 cup heavy cream
1/2 cup honey

Dough:

5 cups bread flour
3 tablespoons milk powder
2 tablespoons instant yeast
2 teaspoon kosher salt
2 eggs
4 tablespoons butter, very softened

Directions:

To make Tangzhong; whisk flour and water and cook over medium heat until all the lumps are gone, add the cream and honey and heat until it thickens. Set aside to cool down slightly.

To make the dough; Pour Tangzhong in a mixing bowl, add milk powder, yeast, egg, and salt. Stir well to incorporate them. Mix in the flour a cupful at a time with a wooden spoon.

Attach a dough hook to a mixer, add butter, one tablespoon at a time to mix into the dough on a medium speed.
Knead for 5 minutes. It will be very sticky.

Place the dough in a well greased bowl and cover with a damp cloth. Let it rise in a warm place for 45-60 minutes or until it becomes double in volume.

Deflate the dough and divide the dough into 12 pieces. Form each piece to shape into ball and place them in 2 greased loaf pans. Let them rise again, for 30-45 minutes.
Brush with egg wash and sprinkle some coarse sea salt if you want.

Bake at 375˚F oven for 30-35 minutes. c

Enjoy hot!

With butter and jam? It is heavenly!

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탕종으로 만든 우유식빵 (밀크 브래드)

안녕하세요, @hello-sunshine 입니다.
탕종 (Tangzhong) 이라는 밀가루풀을 이용해서 훨씬 더 부드럽고 촉촉함에 오래가도록 만들어진 밀크브래드 (Milk Bread) 레시피 소개하겠습니다. 탕종을 만들어 제빵하는 기술은 아마 일본에서 시작되었던것 같아요.

홋카이도 우유식빵에서 부터 아시아 전역까지 아주 많이 사랑받게된 제빵기술인데...
이게 서양에서도 서서히 자리를 차지해 많은 주부들이 일본식 우유식빵을 만들게되었지요.

오늘 레시피는 미국 노스 캐롤라이나주의 유명한 킨드레드 (Kindred) 레스토랑의 밀크브래드 레시피인데 일본식 식빵하고는 약간의 차이는 있습니다. 우유식빵과 브리오슈(Brioche)의 중간이라고 할까~?

레시피가 필요하시다면: https://blog.naver.com/jollyholly/221087729442

헤비크림과 꿀로 맛을 낸 상당히 맛있는 식빵입니다. 짭쪼롬한 크러스트는 바싹하구요, 향긋한 버터향과 더불어 살짝 달콤하고 부드러운 속살은 입안에서 녹는 그런빵이에요.
스티미언님들중 베이킹을 즐기신다면 한번 만들어볼 가치가 있을겁니다.

Happy baking~!