Loaf Bread

Name: Loaf Bread
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Yield: 12
Cuisine: American
Ingredients: 240g reduced-fat milk (I use 2% fat); 50g bread flour; 390g bread flour; 130g reduced-fat milk (I use 2% fat); 30g neutral oil; 7g instant dry yeast; 25g granulated sugar; 9g fine salt

This is such an easy recipe to make, and it only requires a few basic ingredients. It's a mix between a traditional Japanese milkbread (Shokupan) and a regular loaf bread. The end result is a pillowy soft and light bread that is very versatile: I use this bread to make steak sandwiches, but also homemade uncrustables!

Proof time 2 hr

Bake time 35 min

Total time 2 hr 35 min

Servings 12

Loaf Bread

A soft, light and flavorful white loaf bread you can make in a single afternoon.

Ingredients

For the tangzhong
240g reduced-fat milk (I use 2% fat)
50g bread flour
For the dough
390g bread flour
130g reduced-fat milk (I use 2% fat)
30g neutral oil
7g instant dry yeast
25g granulated sugar
9g fine salt

Method

Make the tangzhong: Add the milk and flour to a small saucepan. Cook on medium heat while stirring with a whisk, making sure there are no flour lumps left. Keep mixing until the mixture starts to thicken and it can hold its shape, like a paste. Once you reach this consistency, transfer the mixture to a small bowl and cover with cling film, pressing it against the paste so it cannot form a skin. Let cool until it reaches room temperature, then add to the bowl of your stand mixer.

Make the dough: Add the dough ingredients to your stand mixer and mix on speed 1 for 10-15 minutes, the dough should now have a tacky consistency. Transfer the mixture to a lightly floured (no more than 1 tsp flour!) work surface and form into a tight ball. Transfer into a lightly greased bowl and cover with plastic. Let rest until doubled in size, about 1 to 1.5 hours.

Shape and rest: Remove the dough ball from the bowl and tip onto a lightly floured (again, no more than 1 tsp flour) work surface. Form the loaf by pressing it down gently, then lightly stretching it into a rectangle which should have the same length as your loaf pan, and about three times the width. Starting at the long side the furthest away from you, roll the dough towards you while also pulling it away from you with your thumbs, to create tension. When the dough is rolled, let it rest on the seam side while you prepare the loaf pan. Oil the bottom and sides and put a piece of parchment paper down (both short sides of the pan don't need paper). Place the loaf in the pan, seam side down, and loosely cover with plastic. Let rest again, for 1 hour, checking the loaf every now and then and adjusting the plastic if the rising loaf is pressing against it. Preheat the oven to 190°C (375°F).

Bake and cool: If you want your loaf to have a shiny crust, you can beat one egg and give the top a gentle egg wash right before baking, but this is completely optional. Bake the loaf for 30-40 minutes or until the internal temperature is 87°C (188°F). Take the loaf out of the pan and let completely cool on a rack, for 3-4 hours.