Diabetic Japanese Milk Bread

Diabetic Japanese Milk Bread

Ingredients:

For the Tangzhong (Roux):

• 2 tablespoons bread flour
• 1/4 cup water

For the Dough:

• 3 1/4 cups bread flour (plus extra for dusting)
• 1 teaspoon salt
• 1 1/4 teaspoons active dry yeast (or instant yeast)
• 3/4 cup whole milk (warm, about 110°F/45°C)
• 1 large egg, plus 1 yolk reserved for egg wash
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract (optional, for added aroma)

Instructions:

Step 1: Make the Tangzhong

1. In a small saucepan or microwave-safe bowl, whisk together the bread flour and water until smooth.
2. Cook over low heat (or microwave in short bursts) while stirring constantly until the mixture thickens and forms a paste-like consistency. It should coat the back of a spoon.
3. Transfer the tangzhong to a clean bowl, cover it with plastic wrap, and let it cool completely before proceeding.

Step 2: Prepare the Dough

1. In a large mixing bowl, combine the bread flour, sugar, salt, and yeast.
2. Add the warm milk, cooled tangzhong, egg, melted butter, and vanilla extract (if using). Mix until a shaggy dough forms.
3. Knead the dough either by hand or using a stand mixer fitted with a dough hook for 8-10 minutes, until smooth and elastic. The dough should pass the “windowpane test” (stretch without tearing).

Step 3: First Rise

1. Place the kneaded dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.

Step 4: Shape the Loaf

1. Once risen, punch down the dough to release air bubbles.
2. Divide the dough into equal portions (usually 3-4 pieces depending on your pan size) and shape each piece into a rectangle.
3. Roll up the rectangles tightly like cinnamon rolls and place them seam-side down in a greased loaf pan, leaving space between each roll.

Step 5: Second Rise

1. Cover the loaf pan with a clean towel and let the shaped dough rise again for about 45 minutes to 1 hour, or until it reaches just above the rim of the pan.

Step 6: Bake the Bread

1. Preheat your oven to 350°F (175°C).
2. Beat the reserved egg yolk with 1 tablespoon of water to create an egg wash. Brush the top of the risen dough lightly with the egg wash.
3. Bake the loaf in the preheated oven for 35-40 minutes, or until golden brown on top and hollow-sounding when tapped.
4. Remove the bread from the pan immediately after baking and let it cool completely on a wire rack.