Gluten-Free Japanese Milk Bread
The softest gluten-free Japanese milk bread made with gluten-free bread flour mix.
Yield: 1 Bread Loaf
Calories: 1671kcal
Ingredients
Tangzhong
- 25 grams of Gluten-Free Bread Mix Flour
- 60 ml of Full-Fat Milk
- 60 ml of Water
Bread Loaf
- 5 grams of Instant Active Yeast
- 220 ml of Full-Fat Milk at ( 49 - 55 °C)
- 40 grams of Granulated Sugar
- 300 grams of Gluten-Free Bread Mix Flour
- 15 grams of Dry Milk Powder
- 1 teaspoon of Salt
- 1 ½ teaspoon of Xanthan Gum
- ½ teaspoon of Baking Powder
- ½ teaspoon of Cornstarch
- 30 grams of Unsalted Butter at Room Temperature
- 1 Large Egg
- 1 teaspoon of Apple Cider Vinegar
Instructions
Tangzhong
- In a medium-sized saucepan, mix the flour, milk, and water together using a whisk. Make sure there are no lumps. Then place the saucepan on the stove at low heat and keep stirring using a wooden spatula.
- Once the mixture thickens and becomes slurry ( approx 5 minutes), remove the saucepan from heat and cover it. Let the Tangzhong cool to room temperature before using it.
Bread Loaf
- In a bowl, mix the yeast, milk, and sugar together. Let the yeast mixture sit for 7 to 10 minutes before using. You will see bubbles forming, indicating that the yeast is active.
- In a separate bowl, whisk together the flour, dry milk powder, salt, xanthan gum, baking powder, and cornstarch.
- In a stand-alone mixer with the paddle attachment, beat the eggs and apple cider vinegar together at medium to high speed. Once mixed, add in the Tangzhong and beat until well combined.
- Then add the yeast mixture to Tangzhong and eggs and beat until combined.
- Then slowly add in the dry ingredients at low-medium speed and beat until all the ingredients are well incorporated. You will notice that the dough is formed.
- Increase the stand-alone mixer's speed to medium-high and add in the butter one teaspoon at a time until no butter remains.
- Remove the dough from the stand-alone mixture and flatten the dough into a rectangle using a rolling pin. Then roll up the dough from the shorter side of the rectangle and seal the edges once done.
- Grease the bottom of the loaf pan with butter and place your rolled dough into the pan. Brush olive oil on top of your loaf.
- Cover the pan with a damp kitchen towel and allow the bread to rise in a warm place for at least 2 hours before baking.
- Once the dough has doubled in size, place the cooking rack at the oven's center and preheat the oven to 180 ° C.
- Bake the loaf for about 30 to 35 minutes or until a cooking thermometer reads 93° C when inserted in the middle of the loaf.
- Afterward, once the bread is done baking, shut off the heat and slightly open the oven's door. Allow your bread to cool to room temperature while it is in the oven with the door slightly open. This will prevent the bread from falling after it has risen.
Notes
- For this recipe, I used Schar Mix B Flour.
- If the dough is too sticky apply oil to your equipment and hands before shaping the dough.
Nutrition
Serving: 1Bread Loaf | Calories: 1671kcal | Carbohydrates: 275g | Protein: 50g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 3162mg | Potassium: 705mg | Fiber: 34g | Sugar: 70g | Vitamin A: 1581IU | Vitamin C: 1mg | Calcium: 799mg | Iron: 12mg