Here's a recipe for Japanese milk bread with tangzhong that has been adjusted for high altitude:
Ingredients for the tangzhong:
1/4 cup bread 12.7% FLOUR
1/2 cup WATER
Ingredients for the dough:
3 cups bread 12.7% FLOUR
1/4 cup SUGAR
2 teaspoons active DRY yeast
1 teaspoon SALT
1/2 cup whole MILK, at room temperature
1/4 cup heavy CREAM, at room temperature
1 EGG, beaten
4 tablespoons unsalted BUTTER, at room temperature
Instructions:
In a small saucepan, whisk together the bread flour and water until no lumps remain.
Place the saucepan over medium heat and stir the mixture constantly until it thickens and turns into a smooth paste. This should take about 1-2 minutes.
Remove the saucepan from the heat and let the tangzhong cool to room temperature.
In a large mixing bowl, combine the bread flour, sugar, active dry yeast, and salt.
Add the whole milk, heavy cream, beaten egg, and cooled tangzhong to the mixing bowl.
Use a dough hook attachment to knead the dough on low speed for 10-15 minutes, or until the dough is smooth and elastic.
Add the unsalted butter to the mixing bowl and continue to knead the dough for another 5-10 minutes, or until the butter is fully incorporated and the dough is smooth and shiny.
Cover the mixing bowl with plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Punch down the dough and divide it into 4 equal pieces.
Shape each piece into a ball and place them in a greased 9-inch loaf pan.
Cover the loaf pan with plastic wrap and let the dough rise for another 30-45 minutes, or until it has risen to the top of the loaf pan.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 35-40 minutes, or until the crust 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 loaf pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Tangzhong is a technique used in Asian bread-making that involves cooking a portion of the flour and liquid in the recipe into a roux or paste, which is then added to the rest of the ingredients. This helps to create a soft and fluffy texture in the bread. The addition of tangzhong in this Japanese milk bread recipe helps to make the bread extra soft and tender.
Visit my website for additional tips and tricks at altitude...In the meantime....
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