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Japanese Milk Bread


If you love fresh bread you should try this Japanese Milk Bread. It is the softest, most tender and fluffiest bread you ever tried!


For the tangzhong
2 tbsp bread flour (approx 25g)
6 tbsp water
For the bread
300-gram bread flour (approx 2 cups plus 2 tbsp)
2 teaspoon instant yeast (1 sachet)
1 egg
120 ml milk (1/2 cup)
30 g unsalted butter (2tbsp), melted
2 tablespoon sugar (approx 34g)
1 teaspoon salt



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