For a tender, fluffy challah, we borrowed a technique used to make Japanese milk bread, famed for its feathery-light crumb. We make a water roux (also called tangzhong) by mixing a little flour and hot water until it forms a gel-like paste; this increases the hydration level without turning the dough wet, provides structure to the crumb, and gives it that feathery-ness we love about milk bread. (It also increases the shelf life.) Oil is the fat of choice in traditional challah; we chose EVOO for

How to make the perfect Japanese milk bread 🍞 🇯🇵 | FOODbible

Wool Roll Bread (Soft & Fluffy) Ingredients 3 tbsp all-purpose flour ½ cup milk Dough 3 cups all-purpose flour ¼ cup sugar 1 tsp salt 2¼ tsp active dry yeast ½ cup warm milk 1 egg (room temperature) 3 tbsp unsalted butter (soft) Filling (optional) Chocolate spread / raisins / cranberry jam Topping 1 egg 1 tbsp milk (egg wash) Short Tangzhong: Cook flour milk on low heat until thick. Cool completely. Dough: Mix warm milk, yeast, sugar. Rest 5 min. Add egg, tangzhong, flour, salt. Knead 8–10 min.