Soft and Fluffy Japanese Milk Bread

Ingredients:

• 4 ¾ cups bread flour
• 1 ¾ cups milk
• 2 ¼ tablespoons sugar
• 1 ⅔ tablespoons butter
• 2 teaspoons sea salt
• 3 ⅓ teaspoon active dry yeast
• 2 ¼ teaspoon dough enhancer (optional)  

Optional additions:

• 1/4 cup chopped dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Mix: Attach the dough hook to your stand mixer. Add all ingredients except the butter. Mix on low until there's no more dry flour. Then add the butter and beat on high speed.
2. Proof: Form the dough into a smooth round ball and place it in a see-through proofing container that's been coated with oil. Proof until doubled in size in a warm, humid environment.
3. Bench rest: On a well-floured surface, divide the dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.  
4. Shape: Roll each ball into an oval shape. Flip it over so the surface (crust) is on the bottom and do a letter fold (2 folds). Then roll it up to form a spiral and pinch the seam closed. Place three spirals in each 1 lb loaf pan. Repeat for the other pieces.  
5. Final proof: Proof in a warm humid place until doubled in size or it's 1 cm below the rim of the loaf pan. Preheat your oven to 356°F (180°C).  
6. Bake: Bake at 356°F for 25 minutes or until it gets a golden brown crust. For a shiny, golden crust, immediately after removing from the oven, brush on an egg wash coating.  
7. Serve: Let cool slightly before slicing and serving.

Optional additions:

• For extra flavor: Add chopped dried cranberries, walnuts, pecans, cinnamon, or nutmeg to the dough.
• For a richer texture: Use a combination of butter and olive oil.
• For a sweeter taste: Add a tablespoon of honey or maple syrup to the dough.

Enjoy your delicious Milk Bread!