![\"japanese](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/08\/japanese-milk-bread.jpg\")
<\/a><\/p>\nDirection : <\/span><\/p>\n To make the water roux :<\/p>\n 1\/3 cup of bread flour<\/p>\n 1 cup of water<\/p>\n In a medium sauce pan , combine the water and bread flour . Whisking continuously , under medium heat , and the mixture should be thicken really quick and once it gets thick like a paste , the swirls should appear . Remove and let it cool totally . It gets really thick like a glue , set aside .<\/p>\n To make the bread dough :<\/p>\n Approx. 2 1\/2 cup of bread flour ( i didn’t use full amount of bread flour , i mixed 1 1\/2 cup of bread flour with more or so 1 cup of all purpose flour , i don’t always add in the flour in full amount when making bread dough , because you might end up with too dry of bread , if it’s too sticky you can always add more flour a little at a time , but if you put too much , you can’t do anything but end up with dry bread . The amount of flour it depends on how humid your place is too .. sometimes you need less sometimes you need more )<\/p>\n 2 tsp. of active dry yeast<\/p>\n 1\/2 cup of warm milk , lukewarm<\/p>\n 4 tbsp. of sugar<\/p>\n 3 tbsp. of melted , slightly cooled butter<\/p>\n 1\/2 tsp. of salt<\/p>\n 1 beaten egg<\/p>\n 1\/2 cup of water roux<\/p>\n 1. In a large bowl , add the warm milk , beaten egg , salt , sugar , melted butter and water roux . Then add the flour and make a well in the center , add the yeast . Stir with wooden spoon , until you can’t stir anymore , then use your hands , add more flour if it’s way too sticky . Add little bit at a time. If you opt to use mixer with dough hook , instead of stirring with wooden spoon , use the dough hook and watch , because the dough is sticky and you will be tempted to add more flour , and this could end up with a dry bread if you rush to add too much flour . Add per tablespoon of flour if you must do it . At least if it’s not enough you can always add some more . My favorite choice would be the manual , using your hands .<\/p>\n 2. Once the dough cleans up the side of the bowl , remove and start kneading by hand for 15 minutes . Or let mixer knead it for 10 minutes at least . Until window pane is reached . ( how to do window pane is to take out just a little bit of from the dough , stretch it out as much as you can without tearing , that means the gluten in the dough is fully developed and ready for bulk fermentation ) <\/p>\n 3. Lightly butter a big bowl , and shape into a ball , seam side down , place the dough in there and cover with plastic wrap , let it rise for an hour or so in a warm place . Then take it out , and divide into 4 equal size of balls .<\/p>\n 4. Working on each ball , flatten them up with your hands or rolling pin , then fold into thirds , flip it and roll it out until smooth again , flip it again , and start rolling into a jelly roll style from the short end . And place in a parchment paper line loaf pan , seam side down . Do the same with the rest of the dough .<\/p>\n 5. Let it rise for 45-60 minutes in warm place , if your oven has proof setting you can use this . Preheat to 325 F and bake for 30 minutes . If the top gets too brown too quick , cover with foil half way through , brush with melted butter once it’s done .<\/p>\n<\/a><\/p>\n