Milk and Honey Bread

For the "Roux" Starter:

1/4 cup bread flour

1/4 cup water

1/3 cup whole milk

Whisk bread flour, water, and milk in a small saucepan until smooth. Over medium-low heat, cook, stirring often, until very thick and just about to bubble (150 degrees F). Transfer to a bowl to cool to room temp. Should be 1/2 cup.

For the Dough:

350 grams bread flour (2 1/2 cups)

7 grams real salt (1 teaspoon)

60 grams honey (3 Tablespoons - can substitute 1/4 cup white sugar)

2 teaspoons yeast

1/2 cup warm whole milk (110 degrees F - 25 seconds on 1/2 power in the microwave)

1 large egg, room temperature

4 Tablespoons unsalted butter, cubed, room temperature

1 Tablespoon milk, or as needed

Prepare dough: Combine bread flour, cooled starter, salt, honey, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.

Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.

Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.

Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.

Brush the top of the loaf with just enough milk to lightly coat the surface.

Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

Milk and Honey Bread is based on Chef John's Milk Bread (Japanese style). There is a great video tutorial there.

Variation: Use half bread flour, half whole wheat flour