Japanese Milk Bread | Two Plaid Aprons

Name: Japanese Milk Bread | Two Plaid Aprons
Ingredients: 2 tablespoons bread flour (fluffed, spooned, and leveled); 5 tablespoons water; ¼ cup milk (warm (105°F to 115°F)); 1 teaspoon active dry yeast; 1¾ cups bread flour (fluffed, spooned, and leveled (plus a little more if needed)); 2 tablespoons granulated sugar; ½ teaspoon salt; 1 large egg; 1 tablespoon unsalted butter (softened and cut into small pieces)

"This Japanese milk bread has a thin crust with the softest, pillowy center and a mild sweetness. It's perfect for sandwiches or snacking!..."

INGREDIENTS

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2 tablespoons bread flour (fluffed, spooned, and leveled)

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5 tablespoons water

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¼ cup milk (warm (105°F to 115°F))

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1 teaspoon active dry yeast

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1¾ cups bread flour (fluffed, spooned, and leveled (plus a little more if needed))

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2 tablespoons granulated sugar

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½ teaspoon salt

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1 large egg

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1 tablespoon unsalted butter (softened and cut into small pieces)

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