High Altitude Japanese Milk Bread Recipe made at 8750’…
Japanese milk bread, also known as Hokkaido milk bread, is a popular type of bread known for its soft, fluffy texture and slightly sweet taste. Here's a basic recipe for making Japanese milk bread at high altitude (9,000 feet above sea level) with adjustments to account for the effects of high altitude on baking
Ingredients:
3 cups all-purpose 11.7% FLOUR 1/4 cup granulated SUGAR 1 1/2 tsp SALT 2 1/4 tsp active dry YEAST 1/2 cup whole MILK, warmed to 110°F 1/4 cup unsalted BUTTER, melted 2 large EGGS 1/2 cup heavy CREAM
Instructions:
In a large mixing bowl, whisk together the flour, sugar, salt, and active dry yeast.
Add the warmed milk, melted butter, eggs, and heavy cream to the dry ingredients. Mix until the dough comes together.
Turn the dough out onto a floured surface and knead for about 5 minutes until the dough is smooth and elastic. Place the dough back into the mixing bowl, cover with a clean cloth, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Divide the dough into equal portions, depending on the size of bread you want to make (e.g., one large loaf or smaller rolls).
Shape each portion of dough into a ball and place them into a greased loaf pan or on a lined baking sheet.
Cover with a cloth and let the dough rise for another 30-45 minutes, or until the dough has risen again.
Preheat your oven to 350°F (175°C).
Bake the bread in the preheated oven for about 20-25 minutes for rolls, or 30-35 minutes for a loaf, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan or on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
Note: High altitude baking can be unpredictable, so you may need to adjust the recipe and baking time based on your specific altitude and oven performance. It's a good idea to keep an eye on the bread as it bakes and use visual and tactile cues to determine when it's done, such as checking for a golden brown crust and a hollow sound when tapped on the bottom. If the bread is browning too quickly, you can tent it with aluminum foil to prevent over-browning.
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