Japanese Milk Bread | Recipe Cart

Name: Japanese Milk Bread | Recipe Cart
Total time: 50 min
Ingredients: 2 tbsp bread flour ((approx 25g)); 6 tbsp water; 300 g bread flour (approx 2 cups plus 2 tbsp); 2 tsp fast acting yeast ((technically a little under but can use 1 sachet, 1/4oz/ 7g)); 120 ml milk (1/2 cup (lukewarm or room temp, but not hot)); 30 g unsalted butter (2tbsp, melted but not hot); 1 tsp salt; 3 tbsp sugar ((caster sugar/fine), approx 42g); 1 egg; 1 egg ((lightly beaten - won't need all))

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This bread is the softest, fluffiest loaf that's perfect for every day use.

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Ingredients

2 tbsp bread flour ((approx 25g))
6 tbsp water
300 g bread flour (approx 2 cups plus 2 tbsp)
2 tsp fast acting yeast ((technically a little under but can use 1 sachet, 1/4oz/ 7g))
120 ml milk (1/2 cup (lukewarm or room temp, but not hot))
30 g unsalted butter (2tbsp, melted but not hot)
1 tsp salt
3 tbsp sugar ((caster sugar/fine), approx 42g)
1 egg
1 egg ((lightly beaten - won't need all))