Japanese Milk Bread with Currants
Japanese milk bread is airy and fairly moist in comparison to more common white sandwich breads. A hint of whole wheat flour adds additional depth to this bread, while currants provide their own sweet, tangy flavor.
- 280g + 3 tblsp bread flour
- 30g whole wheat flour
- 200g currants
- 110g water
- 110g milk
- 1 large egg
- 1.5 tsp instant yeast
- 2 tblsp sugar
- 1.5. tsp salt
- 45 g unsalted butter + 1 tblsp butter melted (optional)
Adapted from America’s Test Kitchen Japanese Milk Bread
Create a tangzhong - mix 3 tblsp bread flour with 3 tblsp water and whisk. Cook over stove or microwave in 20 second increments until mixture turns into a thick pudding. Take about 40-80 seconds in a microwave.
Add tangzhong to all other ingredients except butter in a mixing bowl with a dough hook. Mix on low-medium setting until dough begins to come together.
Add butter 1 tbsp at a time. Mix on medium-high for 15 mins. Dough should become smooth.
Cover with plastic wrap and let rise in a warm place for 2-2.5 hours until at least doubled in size.
Prep loaf pan either by buttering sides or paper with parchment paper.
Generously flour counter as this is a fairly wet dough. Roll out dough in a long rectangle. Add currants on top and then cut lengthwise in half.
Roll each strip of dough into a cylinder. Place into pan with seam side down and spiral against the longer side of the pan.
Let rise second time for 1 hour.
Bake 375F (190C) for 25-30 mins until golden brown. Rotate pan for an even bake.
Allow to cool for 15 mins in pan and then unmold. You can brush the top with melted butter for a shiny finish!
Makes 1 loaf