Japanese Milk Bread Is The Softest Bread Ever

Japanese Milk Bread Is The Softest Bread Ever


Ingredients:
3 tablespoons (26 g) all purpose gluten free flour (I used Better Batter)
1/2 cup (4 fluid ounces) water
3 cups (420 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/4 teaspoon cream of tartar
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Instructions:
  • First step is First, make the water roux. In a small saucepan, place the roux ingredients and whisk to combine well. Cook the roux over medium-high heat, whisking constantly, until thickened enough that the whisk leaves a visible trail. Remove it from the heat immediately and allow to cool to at least warm room temperature. The roux can be made ahead of time and stored in a sealed container in the refrigerator. Just allow it to come to room temperature before baking with it.
  • And then, Grease and line a standard 9-inch x 5-inch loaf pan and set it aside. In the bowl of a stand mixer fitted with the paddle attachment, place 3 cups of the flour, xanthan gum, cream of tartar, sugar and yeast, and whisk with a separate handheld whisk to combine well. Add the kosher salt, and whisk once again to combine. Add the vinegar, egg, milk, butter, and water roux, and mix well on low speed. Once the dry ingredients have been incorporated into the wet ingredients, turn the mixer up to high speed and allow to mix for about 3 minutes. The dough should be shaggy and tacky to the touch.
  • And then, visit for full instruction : https://glutenfreeonashoestring.com/gluten-free-japanese-milk-bread-the-softest-bread-ever/



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