Japanese Milk Bread

Make the water roux: In a small saucepan, whisk together 3.75 tablespoons bread flour and 10 tablespoons water over low heat. (5 minutes)

Cook, stirring constantly, until the mixture thickens to a pudding-like consistency and an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). (3-5 minutes)

Remove from the heat and transfer the roux to a small bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool to room temperature. (30-40 minutes)

Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt. Mix on low speed until well combined. (2 minutes)

Add the cooled water roux, egg, cream, and cold water to the dry ingredients. Knead on low speed until the dough comes together in a shaggy mass. (1-2 minutes)

Continue to mix on low speed until the dough starts to pull away from the sides of the bowl. (3-5 minutes)

Increase the speed to medium and begin adding the cold butter chunks, a few at a time, mixing until each addition is fully incorporated before adding more. (10-20 minutes)

Continue to mix until the dough is smooth, elastic, and slightly tacky. (5 minutes)

Remove the dough from the mixer and place it into a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. (1 minute)

Let the dough rise in a warm place until doubled in volume. (40-60 minutes)

Gently deflate the dough and turn it out onto a lightly floured surface. (2 minutes)

Flatten the dough and roll it into an oblong shape, approximately 9x12 inches. (3 minutes)

Tightly roll the dough up from one of the short ends, pinching the seam to seal. Place the rolled dough into a greased 9x5 inch loaf pan, seam-side down. (2 minutes)

Cover the loaf pan with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until it nearly doubles in volume, reaching about 1 inch above the rim of the pan. (45-60 minutes)

Preheat the oven to 450 degrees F (230 degrees C). (10 minutes)

Uncover the loaf and bake in the preheated oven until golden brown and the internal temperature reaches 200-210 degrees F (93-99 degrees C). (30-35 minutes)

If the top of the loaf starts to brown too quickly, tent it loosely with aluminum foil. (1 minute)

Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. (10 minutes)