Lactose-Free Japanese Milk Bread (Tangzhong Method)

1.Prepare the tangzhong by whisking 20g flour and 100ml lactose-free milk in a small saucepan over medium-low heat. Stir constantly until the mixture thickens into a smooth, translucent paste, then remove from heat and let cool to room temperature.

2.In a large mixing bowl or the bowl of a stand mixer, combine 350g bread flour, sugar, yeast, and salt.

3.Add the cooled tangzhong, lukewarm lactose-free milk, and the egg to the dry ingredients. Mix on low speed until a shaggy dough forms.

4.Increase the mixer speed to medium and gradually add the softened lactose-free butter. Knead for 10-12 minutes until the dough is smooth, elastic, and passes the windowpane test.

5.Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes or until doubled in size.

6.Gently deflate the dough and divide it into 3 equal pieces. Roll each piece into an oval, fold the sides toward the center, and roll it up tightly like a log.

7.Place the three rolls side-by-side in a greased 9x5 inch loaf pan. Cover and let rise for another 45-60 minutes until the dough reaches about 1 inch above the rim of the pan.

8.Preheat your oven to 175°C (350°F). Whisk the glaze ingredients together and gently brush the top of the loaf.

9.Bake for 30-35 minutes until the top is golden brown and the internal temperature reaches 88°C (190°F).

10.Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.