Japanese Milk Bread

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

subheading: For the Tangzhong:

¼ cup whole milk (60mL)

3 tablespoons bread flour

subheading: For the Bread:

2¾ cups bread flour (330g)

½ cup warm whole milk (105°F to 110°F) (120mL)

¼ cup granulated sugar (50g)

1 teaspoon salt

1 (0.25-ounce/7g) envelope instant yeast

3 tablespoons unsalted butter cubed and softened

2 large eggs room temperature, divided

Note: Ingredients may have been altered from the original.

Directions at preppykitchen.com

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