Follow these steps for perfect results
bread flour
cake flour
dry active yeast
powdered milk
sugar
egg
milk
whipping cream
Combine bread flour, cake flour, dry active yeast, powdered milk, sugar, egg, low-fat milk, and whipping cream in the bowl of an electric stand-mixer.
Ensure the yeast is separated from salt and sugar to prevent dehydration.
Knead until gluten is fully developed; the dough should be elastic, smooth, non-sticky, and pull away from the sides of the mixing bowl.
Cover the dough with a damp towel and let it ferment until it doubles in size, approximately 60 minutes.
Remove the dough and press out the accumulated gas.
Divide the dough into 4 equal portions.
Shape each portion into a round and let rest for about 20 minutes.
Roll each dough portion out, then roll it up and place it in a 13x33x12 cm loaf pan.
Allow the dough to rise in the pan until it reaches about 2/3 full height.
Brush the top with egg wash or milk.
Bake in a preheated oven at 170C/340F for approximately 40 minutes, or until golden brown.
Expert advice for the best results
Use a thermometer to ensure the oven temperature is accurate.
Let the bread cool completely before slicing to prevent it from becoming gummy.
For a richer flavor, use full-fat milk and heavy cream.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Slice and serve warm with butter or jam.
Serve warm with butter and jam.
Use for sandwiches.
Make into French toast.
Light and sweet sparkling wine
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Popular in Japanese bakeries and homes.
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