Soft Vanilla Milk Bread

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For the Glaze:

• 1 egg yolk
• 1 tablespoon milk

Step-by-Step Instructions

Step 1: Prepare the Tangzhong Starter

1. In a small saucepan, combine 2 tablespoons of bread flour, 3 tablespoons of water, and 3 tablespoons of milk.
2. Heat the mixture over medium heat, stirring constantly, until it thickens to a paste-like consistency.
3. Remove from heat and allow it to cool to room temperature. This starter will ensure your bread stays soft and moist.

Step 2: Make the Dough

1. In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. Mix well.
2. In a separate bowl, whisk together the warm milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry mixture, followed by the cooled tangzhong starter. Mix until a shaggy dough forms.
4. Knead the dough by hand or in a stand mixer with a dough hook for about 8–10 minutes. Add the softened butter and continue kneading until the dough is smooth and elastic.

Step 3: First Proof

1. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth.
2. Allow the dough to rise in a warm place for about 1–1.5 hours, or until it doubles in size.

Step 4: Shape the Dough

1. Punch down the risen dough and transfer it to a floured surface.
2. Divide the dough into 3 equal portions. Roll each portion into a smooth ball or shape it into rectangles.
3. Roll out each rectangle and then fold it into thirds like an envelope. Roll the folded dough into a tight log.

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