Description
Experience the magical combination of bright lemon zest and calming lavender in this incredibly soft and aromatic milk bread. Perfect for breakfast or a sweet afternoon treat, this loaf is sure to impress your taste buds.
Ingredients
- Bread Flour
- Whole Milk (or unsweetened almond milk or oat milk for dairy-free option)
- Granulated Sugar
- Active Dry Yeast
- Large Eggs
- Unsalted Butter
- Salt
- Culinary Lavender
- Lemons (for zest and juice)
- Water (for Tangzhong)
Instructions
- Prepare the Lavender-Infused Milk (or Water for Tangzhong): Gently warm the milk (or the water intended for your tangzhong) in a small saucepan. Once warm, stir in the culinary lavender and let it steep for about 15-20 minutes. Strain the lavender out before using the infused liquid.
- Make the Tangzhong: In a small saucepan, whisk together the bread flour and the infused liquid until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, resembling a thick pudding (around 149°F or 65°C). Remove from heat, transfer to a small bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool to room temperature.
- Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the remaining warm milk (around 105-115°F or 40-46°C), a tablespoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
- Combine Wet Ingredients: To the activated yeast mixture, add the cooled tangzhong, the whisked egg, and the lemon zest. Mix well until everything is incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the remaining bread flour, the remaining granulated sugar (some of which can be lavender-infused sugar), and the salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed with the dough hook attachment of your stand mixer (or by hand in a large bowl) until a shaggy dough forms.
- Knead the Dough: Increase the mixer speed to medium-low and knead for about 8-10 minutes. Once it starts to come together, begin adding the softened unsalted butter, one tablespoon at a time. Continue kneading until the dough is smooth, elastic, and passes the 'windowpane test'.
- First Rise (Bulk Fermentation): Lightly grease a large bowl. Transfer the kneaded dough to the bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Loaves: Gently punch down the risen dough. Divide the dough into three equal portions. Roll each portion into an oblong shape, fold, flatten slightly, then roll it up tightly into a log. Place the logs seam-side down in a greased standard loaf pan.
- Second Rise (Proofing): Cover the loaf pan and let it rise again in a warm place for 45-60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Once the dough has proofed, brush the top lightly with an egg wash. Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190-200°F (88-93°C).
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Baking
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Ensure the tangzhong is cooked to the correct consistency and cooled completely before adding it to your dough. Use culinary-grade lavender for the best flavor. Consider making a lemon glaze for an extra burst of flavor.