Vanilla Safflower Sweet Potato Yam Turmeric Japanese Milk Bread

1. Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature.

2. In a medium bowl, combine the dry ingredients.

3. Add the warm milk, vanilla and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. 

4. Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more.

5. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.

6. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.


7. Gently deflate the dough and divide into 4 equal parts and shape into 4 balls.
Cover and let rise for 15 minutes.

8. Lightly grease a 25x10 cm loaf tin.

9. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center.

10. You should end up with a rectangle.

11. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough.

12. Cover and let rise for another 30-60 minutes or until the dough reaches the border.

13. Preheat the oven to 175C | 350F degrees.

14. Brush the bread with some soy milk.

15. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.

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