Japanese Milk Bread

In a bowl, add salt, bread flour, sugar, dry yeast, water, and milk in that order, and knead. Once the dough comes together, cover with plastic wrap to prevent drying and let it rest for about 5 minutes.

Transfer the dough onto a lightly floured surface and knead. Then, add butter and continue kneading until the dough becomes smooth and silky. Cover the dough with plastic wrap and let it rest for another 5 minutes.

Using both hands, shape the dough into a tight ball by pulling down the sides. Place the dough seam-side down in the center of a bowl, cover with plastic wrap, and let it proof at room temperature for about 90 minutes, or until the dough has doubled in size and does not spring back when poked.

Transfer the dough onto a work surface and gently punch it down to release the air. Divide the dough into four equal pieces and shape each piece into a ball by pulling down the sides and tucking the ends underneath (see image on the right). Place them seam-side down in a pot lined with parchment paper. Cover and let them proof for another 30 minutes (refer to the image on the right for the amount of proofing needed).

Brush the surface with egg yolk, then bake in a preheated oven at 380ºF (190ºC) for 30 minutes, uncovered, or until golden brown.