gluten-free Japanese milk bread

Ingredients:

For the Tangzhong (Water Roux):

• 3 tablespoons (45g) gluten-free all-purpose flour
• 1/2 cup (120ml) milk (dairy or non-dairy)
• 1/2 cup (120ml) water

For the Bread Dough:

• 2 3/4 cups (330g) gluten-free all-purpose flour (ensure it’s a blend suitable for bread, with xanthan gum)
• 1/4 cup (50g) sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup (120ml) warm milk (110°F/45°C, dairy or non-dairy)
• 1 large egg
• 4 tablespoons (60g) butter, softened (or dairy-free alternative)
• 1 teaspoon salt

Instructions:

1. Prepare the Tangzhong (Water Roux):

• In a small saucepan, whisk together the flour, milk, and water over medium heat.
• Cook, stirring constantly, until the mixture thickens into a smooth paste, about 3-5 minutes. The roux should form lines at the bottom of the pan when stirred.
• Remove from heat and let it cool to room temperature.

2. Activate the Yeast:

• In a small bowl, mix the warm milk and sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly, indicating that the yeast is activated.

3. Make the Dough:

• In a large mixing bowl or the bowl of a stand mixer, combine the gluten-free flour, salt, and cooled tangzhong.
• Add the activated yeast mixture, egg, and softened butter.
• Mix with a dough hook attachment or by hand until a smooth, soft dough forms. Gluten-free dough will be stickier than regular dough, but it should be smooth and elastic.

4. First Rise:

• Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

5. Shape the Bread:

• Once the dough has risen, turn it out onto a lightly floured surface and divide it into 3 equal portions.
• Roll each portion into a ball, then flatten each one into an oval shape. Fold one side of the oval toward the center, then fold the other side over it (like folding a letter). Roll it up from the short end to form a log.
• Place the three logs, seam-side down, into a greased 9×5-inch loaf pan.

6. Second Rise:

• Cover the loaf pan with a damp cloth and let the dough rise again for 45 minutes to 1 hour, or until the dough has puffed up and nearly doubled in size.

7. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

8. Bake the Bread:

• If desired, brush the top of the loaf with a little milk or egg wash for a shiny finish.
• Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

9. Cool and Serve:

• Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Total Time:

• Preparation Time: 25 minutes
• First Rise Time: 1-2 hours
• Second Rise Time: 45 minutes-1 hour
• Baking Time: 25-30 minutes
• Total Time: 2.5-3.5 hours

Nutritional Information (per slice, based on 12 slices):

• Calories: 160
• Total Fat: 6g
  • Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 250mg
• Total Carbohydrates: 25g
  • Fiber: 2g
  • Sugars: 4g
• Protein: 3g

Notes:

• Flour Blend: Ensure your gluten-free flour blend contains xanthan gum or guar gum to mimic the elasticity of gluten. If not, add 1 teaspoon of xanthan gum to the recipe.
• Storage: This bread stays fresh for 2-3 days at room temperature. It can also be frozen for up to 2 months. Slice before freezing for easier defrosting.
• Milk Substitute: You can use any dairy-free milk or butter substitute to make this bread completely dairy-free without losing its signature softness.

Enjoy the soft, fluffy texture of this Gluten-Free Japanese Milk Bread as toast, sandwich bread, or simply with a smear of butter!