Ingredients
Units
Scale
Dry Ingredients:
- 2 1/2 cups of flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
Tangzhong:
- 3 tablespoons of whole milk, lukewarm
- 3 tablespoons of water
- 1/4 cup unsalted butter, melted
- 12 tablespoons flour
- 1 egg
- 1/2 cup of whole milk, cold
Topping:
- 1 egg
Instructions
- Mix all your dry ingredients together in a stand mixer with a dough hook, a large bowl can be used instead.
- In a small saucepan, combine 3 tablespoons of lukewarm milk, water, and flour and whisk over low heat. Do not stop whisking until a smooth paste forms.
- Once you have a smooth paste, remove from heat, add in your ½ cup of cold milk and egg while whisking until fully combined.
- Turn your stand mixer on low speed and slowly add in your Tangzhong and melted butter. Mix until a sticky ball of dough forms.
- On a well-floured surface, turn out the dough and knead for 5 minutes.
- Place dough ball into an oiled bowl and cover for an hour.
- Once dough has risen, turn out dough again onto a floured surface and knead for an additional 5 minutes.
- Cut dough into 3-4 equal sections and roll out each piece with a floured rolling pin.
- Roll each section up into itself and place in you oiled Lodge Dutch Oven side by side.
- Place your lid onto your Dutch Oven and let rise for another hour.
- Uncover bread and brush with a mixed egg on top of the loaf.
- Bake for 30-35 minutes in the oven at 350 degrees Fahrenheit.
- Enjoy with butter!