Japanese "Fresh" Bread (Tangzhong method)

The ”Fresh” bread loaf of NOGAMI (乃が美生食吐司) is very popular in Japan. I adapted this recipe that claims to copycat NOGAMI Toast. Since I have never had the original 乃が美生食吐司, nor do I have the pan with lid, so I am not sure how good my loaf compares. The bread is very soft and fluffy and great for toasts or sandwiches.

Ingredients

Yield: 3 large loaves

[Water roux (Tangzhong)]
Bread flour - 1/3 cup
Water - ¾ cup + 1 TBSP
[Bread]
Bread flour - 7 3/4 cup
Salt - 2 1/4 tsp
Granulated sugar - 2/3 cup
Whipping cream -1/3 cup
Dry active yeast - 2 tsp
Warm water - 2 1/3 cups
Sweetened condensed milk - 3 TBSP
Unsalted butter - 7 TBSP, melted
Additional water - 6 - 7 TBSP

Steps

1. In a sauce pan, whisk together the water and the flour until the mixture is well blended and lump free. Put sauce pan on stove with medium heat (to reach 65°C/150°F). Continue whisking until the mixture starts to thicken up and remove immediately from the heat. Transfer the water roux to a bowl and keep covered in the fridge for at least 1 hour.

2. Add water, sugar, yeast in stand mixer, and let it sit for 5 minutes. 

3. Add whipping cream, sweetened condensed milk, water roux, salt, bread flour in stand mixer bowl, attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.

4. When all ingredients are combined, turn the speed up to 4 and knead the dough for 20 min, or until the dough is smooth and elastic to pass the windowpane test.

5. Add melted butter and stir at low speed 1 until well mixed

6. Add the 6-7 TBSP additional water. Stir at low speed 1 until well integrated.

7. Take dough out of mixer, cover and store in refrigerator overnight (16-18 hours).

8. Divide the dough into 12 equal parts. Knead each part into a round ball. Cover and let them rest for 30 min.

9. With a roller, flatten each piece out in one direction, roll up, and then flatten the dough in another directory, roll up. Line four rolls inside a greased loaf pan. Let the shaped breads proof in a warm and humid place, until they have doubled in size.

10. Preheat oven to 350F. Bake for 40 minutes.

11. The bread can be sliced after completely cool.