Toast Bread

Ingredients:

For the Tangzhong:

40gr flour

120gr water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency.

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

For the Dough:

Dry Ingredients:

360gr flour

30gr sugar

6gr instant yeast

6gr salt

Wet Ingredients:

140ml milk

1 egg

All of the Tangzhong at room temperature

Extra:

60gr butter

Method:

For the dough:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes.

Add in the softened butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

When the dough has doubled, punch it down and divide into 2 pieces

Shape each piece into a ball

With a rolling pin roll each ball into a rectangle.

Cut the rectangle into thinner rectangles, lengthwise

Roll the rectangles into themselves, giving them a shape like logs

Transfer to a lightly oiled bread pan that comes with a lid, placing them crosswise.

Cover with the lid, let proof for 1 hour and preheat your oven at 180C

After it proofed bake for ~1h or until the bread has browned (internal temp should be 98C)

Let cool for 10minutes inside the bread pan and then remove from pan and let it cool for at least 1 hour

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