Japanese Sandwich Loaf Bread (Tangzhong Method)

Roux preparation.In a small saucepan,add 1 cup cold water and 6 tablespoon all purpose flower.Stir with a wooden spatula until no lumps.Heat mixture over medium heat .Stir constantly until Tangzhong is thickened.When it is thickened remove from heat.

Add 1 tablespoon of dry yeast and 1/2 tablespoon of sugar into 1/2 cup of lukewarm milk. Stir to combine.In a handmixer(I have used only that)add cooled Tanzhong and 21/2 cup of all purpose flour (reserve 1/2 a cup of flour).

Add the remaining 4 tablespoon of sugar and 3/4 teaspoon of salt.Add frothy yeast mixture to it.Knead for 5 minutes.If the dough is wet add reserved flour 1 tablespoon at a time.The flour absorb the mixture from the dough.

When the dough becomes a round ball add softened butter 1 tablespoon.If the dough is sticky add one more tablespoon of flour at a time.Scrape down the sides well from the bowl.Add remaining flour and let it mix well .Knead for 15 minutes .

After finishing take a small piece to check the elasticity of the dough by pulling between fingers.Its done.Make a ball and rest it in a oil applied bowl.Rest it for 1 hour.

The dough should be doubled .Knock it down to deflate the air bubbles.

Now divide the dough into equal parts and make small balls .Rest it for 15 minutes.Grease the loaf tin. When the rest time over knead the ball and roll the dough.

Arrange the rolled dough in the greased tin .Rest it for 45 minutes for second proofing to double the size.

The dough has risen. Apply egg wash( egg yolk mixed with milk)Apply this mixture on top of the risen dough.After 2 minutes apply second coat to get the golden crust.

Preheat oven to 345 degree.Bake it for 20 minutes.During halfway rotate the tin to 180 degrees to get uniform brown color.Remove from oven and cool it on a wire rack for 30 minutes before un moulding.

Un mould from tin.Remove and cut into slices.Store it in a bread box which will last fresh for few days