Kindred's Milk Bread

Tangzhong:

25g (1/6 cup) bread flour

110g (1/2 cup) water

120g (1/2 cup) whole milk (full-fat), room temperature

Bread Dough:

350g (2 1/2 cups) bread flour

60g (1/6cup) mild honey

10g (1 1/2 tbsp) dry milk powder

10g (1 tbsp) active dry yeast

8g (1/2 tbsp) Morton kosher salt (double this for Diamond Crystal)

1 large egg (+ 1 egg for wash) (an American large egg is 50g outside the shell), room temperature is best but you can get away with straight from the fridge

28g (2 tbsp) unsalted butter, room temperature a must and cut into (about 5-7) pieces

Flaky sea salt for topping

Combine flour and water in a small pot and heat over medium heat. Whisk constantly until a thick paste forms (like a roux but looser) – about 5 minutes. Remove from the heat and add the milk and honey, whisking until completely combined and honey has dissolved.

Combine the 350g of flour with the yeast, salt and milk powder with a few quick strokes (I use a stand mixer but using good old muscle works just fine). Pour the milk mixture into the dry mixture and add the egg into the whole thing. Mix/knead on medium speed about 5 minutes – dough will be smooth and pull away from the bowl.

Add the butter one piece at a time whilst continuing to mix/knead. The dough will pick up a glossy/shiny glow and be more elastic (and separate a bit more). Do this for about 4 minutes.

Put the dough into an oiled (or buttered) bowl, greasing the top of the dough as well. Cover with plastic wrap (cling film!) and let rise until double in bulk – about 1 hour.

Lightly flour a counter surface and turn out dough onto it. Cut dough into 6 pieces and roll each lightly into a ball shape. Nestle each piece side-by-side into a loaf pan (if not using silicone, you’ll want to oil your pan). Let the loaf rise until double in bulk – about 1 hour.

Brush the top of the loaf with an egg wash (the beaten egg – you can add a drop of water or even use milk instead of an egg). Sprinkle the sea salt on top of the loaf.

Place the loaf in the oven and bake for 30 minutes (turning halfway through because no oven heats evenly!). Let the bread cool slightly in the pan before turning it out.