Yes. I am a ditz.
Anyhow, this recipe is an interesting one. I stumbled across it while looking yet again for a copycat recipe for King's Hawaiian bread. She actually had one.
It uses the same technique as this recipe for Japanese Milk Bread. And it looked so yummy on her blog that I had to try it too. Using the tangzhong makes the texture of the bread really good. In fact, Hubby dug in and mentioned several times just how much he liked it. (I may be making a lot of Japanese Milk Bread.)
She has a lot of pictures on hers so I didn't go into too much detail with this one. You can check out the original here. You will probably need to in order to understand how to roll it. Otherwise, it is pretty straight forward. But I think the way you roll them is one of the things that I like about them.
Japanese Milk Bread
2 1/2 c. bread flour
2 tsp. active dry yeast
4 T. sugar
1/2 tsp. salt
1 egg
1/2 c. milk
3 T. unsalted butter
1/2 c. tangzhong (1/3 cup flour & 1 cup water to make)
Make the Tangzhong: Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as the mixture thickens, and swirl lines appear, remove from heat and allow to cool. (This recipe will provide a double batch of tangzhong – store the unused half in the refrigerator for your next loaf, for up to 3 days.) Place ingredients in bread machine pan (liquid first including cooled tangzhong, then dry, then yeast) and set to dough. OR mix together ingredients by hand, knead about 15 minutes, then allow to rise about one hour.
Divide dough into four pieces. Flatten each piece into an oval with a rolling pin. Fold into thirds (fold top and bottom edge up) then flip and roll again to flatten. Flip back over. Roll up tightly. Repeat for other three pieces of dough. Place all in greased bread pan seam side down. Allow to rise in warm place about 30 minutes. Bake at 335 degrees (I guesstimated it) for 30 minutes. Allow to cool. DIG IN!
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