Milk Bread(Tangzhong method)

In a heavy bottom vessel, add 1/3rd cup flour, 1/2 cup water and 1/2 cup milk and whisk everything well, without any lumps.

Place this on heat and keep stirring on medium heat. After a while, the mixture will start thickening.

Keep stirring till the mixture thickens well. It should be little thick than dosa batter. Remove from heat and let it cool.

In another bowl,take half of the prepared flour mixture, add 1/2 cup of milk and whisk well to form a smooth mixture.

In another mixing bowl, add 2 1/2 cup of flour, 3 tablespoon of sugar, 1 teaspoon of salt and 1 teaspoon of yeast. Mix well.

Now add all the ingredients except butter and start kneading.

knead till everything comes together.Now add the butter and knead till you get smooth elastic dough. It takes about 10 – 15 minutes of kneading.

Cover the dough with a cling film and keep in a warm place, till the dough becomes double in size.For me it took 2 hour to double in size.

Once the dough has risen, transfer the dough to a clean working surface, knead for 4 to 5 minutes.

Divide the dough into two equal portions.

Roll one portion into a thick oval shape just like the picture.

Now fold the dough into three parts as shown in the picture.

Now roll the dough again and place in greased bread loaf(8×5) " pan.

Similarly roll, fold and place the other portion of the dough to another bread pan.

Cover the loaf pan with cling film and allow it to rise to double its volume. It took an hour to double the size. I was so happy to see my bread dough rised get well and they touched the grill rack of my oven as I kept them in the oven(off) to rise.

Brush the top with milk carefully. Pre heat the oven to 180 C.

Bake for 25 to 30 minutes. Mine was done in 30 minutes.

Cool slightly and invert the bread on a wire rack. Allow to cool completely before slicing.

They are so soft and flavourful bread that you will love them to make again and again.