This loaf of white bread is amazing. I'm not just talking about the taste, texture, and appearance. I'm also referring to the simple "roux" starter we begin the recipe with, which might just revolutionize how we make bread from now on.
Yes, bold words to be sure, but when you see and feel what a difference this method makes, I think you'll agree.
Basically, what happens when we start the recipe with what's called the "Tanzhong method." The flour in the starter gelatinizes, which allows it to absorb and retain water. This apparently creates a better structure, which not only allows the loaf to rise higher but also produces bread that's moister and stays soft and fresh longer.
I just cut a piece off a loaf I baked a week ago — it's still remarkably similar to the slices I enjoyed right after it was made. It almost seems too good to be true and yet it is true. As impressive as this rich, slightly sweet, buttery loaf was, I can't wait to use this technique in other bread recipes to see what happens. Anyway, stay tuned for that. But in the meantime, I really hope you give this a try soon. Enjoy!
![Chef John's Milk Bread](https://www.allrecipes.com/thmb/mVjt9K9S6wrUQvHMbMcLH02NACk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/IMG_5611_chef-johns-milk-bread_chef-john-fb7e298edff64f6b862f6624f063d456.jpg)
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Ingredients
For the "Roux" Starter:
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¼ cup bread flour
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¼ cup water
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⅓ cup whole milk
For the Dough:
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2 ½ cups bread flour
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1 ¼ teaspoons kosher salt
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¼ cup white sugar
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1 (.25 ounce) package instant dry yeast
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½ cup warm whole milk (110 degrees F (43 degrees C))
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1 large egg, beaten
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4 tablespoons unsalted butter, at room temperature, cubed
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1 tablespoon milk, or as needed
Directions
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Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
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Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
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Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
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Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
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Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
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Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
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Brush the top of the loaf with just enough milk to lightly coat the surface.
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Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.
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Nutrition Facts (per serving)
201 | Calories |
6g | Fat |
30g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 201 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 18% |
Cholesterol 33mg | 11% |
Sodium 258mg | 11% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 3% |
Total Sugars 6g | |
Protein 6g | 11% |
Calcium 34mg | 3% |
Iron 2mg | 9% |
Potassium 87mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.