📝 Instructions
= Recipe
1. Make the tangzhong: In a medium pot, whisk together 72 g bread flour and 237 ml whole milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture like mashed potatoes, 2-3 minutes.
2. Make the bread: Remove from heat and whisk in 118 ml heavy cream until smooth. Add 576 g bread flour (plus up to 72g more for kneading), 336 g maple syrup, 1 large egg, 1.5 tsp coarse kosher salt, and 14 g active dry yeast (2 envelopes). Stir with a wooden spoon until no dry streaks remain. Cover and let sit in a warm place to proof until doubled in size, 1-2 hours.
3. To knead by hand: Turn dough onto a floured surface and knead, adding up to the reserved 72g flour as needed, until dough is no longer sticky, 5-7 minutes. Alternatively, knead in a stand mixer with the dough hook on medium-low for 15 minutes, then turn out and shape.
4. Grease a 9x5 loaf pan with cooking spray. Cut dough in half, shape each piece into a tight ball, and nestle them side by side in the pan. Cover with a kitchen towel and let rise in a warm place until the dough rises an inch above the rim, 1.5-2.5 hours.
5. Bake at 350°F for 40-45 minutes until the crust is dark brown and an instant-read thermometer reads 185–190°F. Cool in the pan 5 minutes before removing. Keeps up to 3–4 days at room temperature in a closed container.
