Brioche (similar to Japanese milk bread)

Brioche or milk bread is fun to make, and with the help of a bread machine, or with a mixer with a hook attachment, you can make these really readily. Set aside time though, while you do other things, as the dough does have to rise twice, about 1-2 hours each time. They are such a great comfort food, eaten simply with butter and honey for breakfast, or as a base for sandwiches for lunch or dinner, or for example for making a delicious French toast... The flavor and texture is that of a delicious cakey bread, rich and chewy.

Here's the recipe I used :

Make a tangzhong starter or yeast paste :

3 tablespoons water

3 tablespoons milk

2 tablespoons bread flour

In a saucepan over medium heat, whisk the tangzhong ingredients until you get a thickened paste. Set aside to cool.

1 tablespoon of active dry yeast in 1/2 cup lukewarm milk (not hot)

300 g bread flour

3 tablespoons sugar

1 teaspoon salt

3 tablespoons powdered milk

1 egg

60 g softened butter

In a bowl, use a mixer with a bread hook attachment, or use a bread machine, to mix and knead first the dry ingredients, then add the wet ingredients and the tangzhong. Knead at least 10 minutes. Once you get a softened, elastic dough, cover with a clean dish towel and set aside in a warm place to rise about 2 hours, or until doubled in size.
Deflate the dough to release the air and knead until you get a soft round ball of dough. Divide into 3 parts (weigh them to get equal portions) and roll(eitehr with a rolling pin or flattened with your hands) into a 3" x 6" rectangles. Fold the two sides into the middle to get a square, then repeat. Do the same with the other balls of dough and place the 3 rolled portions into a bread pan, buttered or pre-lined with parchment paper. Allow to rise about an hour or until doubled in size. Brush the top with an egg wash (1 egg yolk + 2 tablespoons water). Preheat oven 350° F / 180° C and bake for 25-30 minutes or until golden brown. Enjoy, everyone !