Japanese Milk Bread

1. Make the Starter

In a small heavy pot, whisk together the bread flour, milk, and water until smooth. Cook over medium heat, stirring continuously, until it thickens into a paste. Let the starter cool to room temperature.

2. Combine Dry Ingredients

In a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt. Mix until evenly distributed.

3. Add Wet Ingredients and Starter

To the dry mix, add the egg, warm milk, and cooled starter. Begin mixing on low, then increase the speed to knead for about 5 minutes until slightly sticky.

4. Incorporate Butter

Add softened butter to the dough and continue kneading for another 10-12 minutes until the dough becomes shiny and smooth.

5. First Rise

Shape the dough into a ball and place in a buttered bowl. Cover and let rise until doubled in size, about 40-60 minutes.

6. Shape the Dough

Gently punch down the dough, divide into equal portions, and shape each into a ball. Cover and let rest for 15 minutes.

7. Prepare for Baking

Preheat the oven to 350 degrees Fahrenheit. Butter a 9-by-5-inch loaf pan. Roll out each ball of dough into an oval, fold like a letter, roll into a log, and place seam-side down in the pan.

8. Final Rise

Cover the pan and let the dough rise until it peaks over the rim of the pan, about 30-40 minutes.

9. Bake the Bread

Brush the top of the dough with whole milk and bake for 35-40 minutes until golden brown and hollow sounding when tapped.

10. Cool the Bread

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 1 hour.