Fluffy Milk Bread
I've been playing around with enriched dough lately. I modified my sweet dough formula from here, basically replacing 1 egg with milk and decreasing the amount of butter slightly. I should note that I have been Inspired by many recipes and photos for Hokkaido Milk Bread using tangzhong (including Floydm's).
20g AP flour (I use King Arthur unbleached)
100mL whole milk
380g AP flour (about 3 cups)
200mL whole milk
75g granulated sugar (about 6 TBSP.)
50g egg (1 large)
5g instant yeast
28.5g butter (2 TBSP.)
all of the tangzhong
This yielded around 850g of dough for me. I cut off and shaped 3 x 200g* portions and arranged in a small loaf pan (25.4cm x 11cm x 7cm).
No egg or milk wash this time because I was feeling lazy. Yes, I realize the irony of that statement given that I was making homemade bread.
I baked at 325F for 30 minutes.
NOTE: I had long suspsected that my oven was running hot, so I finally picked up an oven thermometer. With the oven dial set to 325F, the temperature reading on the deck near the heating element was indeed 325F. But when I hung the thermometer from a rack so that it was roughly around the top of a baking loaf, the temperature reading was 350F. I don't know if this means my oven is at the right temperature or if it's running hot, but I think this bread should probably be baked at 350F. In any case, when I say I baked at 325F, I mean that the oven dial was set to 325F with the intention to achieve an oven temperature of 350F.
* The astute reader will note that I had 250g of dough left. This I formed into 50g balls and baked in muffin tins at 325F for 15 minutes. The top left one was sacrificed for a temperature check. I realized later that I could have just as easily poked the side or bottom of the roll.
(Whoops, a little bit out of focus)
EDIT: June 30, 2013
I made this again, and got some better results (taller, fluffier loaf) in my mom's kitchen where it's warmer.
EDIT July 4, 2013
Additional crumb shot of sliced bread.