Japanese milk loaf bread

Ingredients:

4 1/2  cups bread flour
1/2 cup all purpose flour
250ml milk
190ml whipping cream
1 large egg
2 Tbsp milk powder
4Tbsp fine sugar
3 tsp dry yeast
1/2 Tbsp salt

Method:

1. Grease 2 bread tin.
2. Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size.
3. Remove from the pan and divide dough into 4 equal portions and shape into a ball.
4. On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll.
5. Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a bread tin)
6. Set aside and let it proof for about 1 hr or till it rises till it fills up about 75% of the bread tin.
7. Bake at 190 degree Celsius for about 50-55 minutes if you cover the cake tin. If you do not cover the cake tin, 40 minutes of baking time is enough.

Cook’s Note:

540 g Bread flour 60 g Cake flour 10 g Dry active yeast 30 g Milk powder 80 g Sugar 9 g Salt 1 pc Egg 250 g Fresh milk 150 g Whipping cream (heavy cream) Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes. Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes. Roll each dough out and roll up and place in a 13x33x12cm loaf pan. After shaping, let the dough rise up to 2/3 full. Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.

If you do not have a bread machine, mix the dry ingredients with wet ingredients and knead on medium speed with a stand mixer until the dough is smooth, non sticky, and elastic.