mmm I just love the smell of freshly baked bread and I can honestly say that since I started making my own the supermarket fraff just tastes wrong to me now, none of that fresh baked goodness.
So I was on the look out for something light and white when I came across some ideas for this Asian milk bread and I was instantly transported back to the days of my youth and my Nanny Ivy's sausages in milk bread. I was sold. This is stuff is as light and fluffy as a cloud, perfect with a thick slathering of butter.
Whisk together the cooled tangzhong, egg and milk and add it to the dry ingredients. Mix everything together for 5 minutes or so until the dough is smooth.
Add the butter and mix for another 5 minutes until the dough starts to pull away from the side of the bowl.
Place the dough in a lightly oiled bowl and cover with clingfilm, leave to rise for 1-2 hours until well doubled in size.
Line a loaf tin with greaseproof paper and punch down your risen dough and fold it in on itself a couple of times. Turn out onto a lightly floured surface, divide it in to three equal pieces and roll each one into a ball.
Cover with oiled clingfilm and leave to rise until at least doubled in size, this can take 1-2 hours. If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to prove for a little longer. Preheat the oven while the dough is rising to 180C.