Milk Bread Loaf - Rohi Parāoa Miraka

A light Japanese style bread loaf that stays light and fluffy for days. A little twist on a standard loaf.

Keyword 6 ingredient bread recipe, 6 ingredients bread recipe, baking nz, baking recipes, baking recipes nz, best bread loaf recipe, best bread loaf recipe nz, Best no-knead bread loaf recipe, best white loaf bread recipe, best white loaf bread recipe nz, best white loaf recipe, best white loaf recipe nz, bread recipe ideas, bread recipe ideas nz, bread recipes, bread recipes nz, easy bread loaf, easy bread loaf nz, easy bread recipe, easy bread recipe nz, homemade bread recipes, homemade bread recipes nz, japanese bread loaf, japanese bread loaf nz, maori, maori baking, maori food, maori kai, maori recipes, te reo, te reo baking, te reo Māori, te reo maori baking, white bread loaf recipe, white bread loaf recipe nz, white bread loaf recipe using tangzhong, white bread loaf recipe using tangzhong nz

Prep Time 15

Cook Time 40

Rising Time 2

Servings medium sized loaf

Ingredients

The Tangzhong

⅓ C miraka (milk)
⅓ C wai (water)
⅓ C (50 g) puehu parāoa kounga (high grade flour)

The Dough - Te Pokenga

230 ml miraka mahana (warm milk, you should be able to hold your finger in the milk, if not it is too hot)
2 ½ tbsp huka hāura (brown sugar or caster sugar)
8 g (1 sachet) īhi tere (instant yeast)
3 C (450 g) puehu parāoa kounga (high grade flour)
2 tsp tote (salt, fine)

Instructions

The Tangzhong

Add the miraka (milk), wai (water) and puehu parāoa kounga (high grade flour) in to a pot. Heat over medium heat as you whisk with it thickens. Once it is thick, keep on the heat, stirring for another 10 seconds.
Remove from the heat, add to a small bowl. Leave in the fridge to cool as you continue with the dough.

The Dough - Te Pokenga

Oil a loaf tin. My tin is 22 cm long, 9.5 cm wide and 10 cm high but around 6 cm high is fine.
Add the miraka mahana (warm milk) and huka hāura (brown sugar) in to a large bowl. Stir until the huka (sugar) is dissolved in to the miraka (milk).
Sprinkle over the īhi tere (instant yeast) and stir again. Leave to activate for a few minutes until frothy.
Add the puehu parāoa kounga (high grade flour), tote (salt) and the tangzhong paste in to the yeast mixture. Mix until a shaggy dough forms.
If you are kneading it by hand, add the dough to a lightly floured bench and knead for 12-15 minutes until the dough is soft and stretchy.
If you are kneading it in a mixer, knead for 10-12 minutes until the dough is soft and stretchy.
Shape the dough in to a ball, place it in a large bowl and cover with a tea towel or bowl cover. Leave it to rise for 1 hour - 1 hour 15 minutes or until it has doubled in size.
Once it has risen, remove from the bowl and roll it out to a 45 cm long rectangle. Get the loaf tin you are using and make it 4 cm less wide than the length of the tin. My tin is 22 cm long so I made my rectangle 18 cm wide.
Once you have the size, gently roll it up in to a scroll type roll.
Now cut 10 pieces of the dough, cutting all the way through. Keep the pieces roughly together as you do this. Cutting them like this enable you to pull the parāoa (bread) apart in to perfect slices once it is baked.
Gently hold the pieces and lower them in to your prepared tin. Cover and allow them to rise for another 45 minutes.
Pre-heat the oven to 170 °C.
Bake for 40 minutes until golden. Rub a little butter on to the freshly baked bread and pull apart or cut those delicious slices you have created! Tau kē - awesome!