Ube Milk Loaf

Ingredients

Tangzhong

20g bread flour
90ml whole milk

Dough

360g bread flour
7g instant yeast
50g sugar
1 tsp fine salt
120g ube halaya
30ml warm whole milk (plus 1–2 tbsp if needed)
1 large egg
1½–2 tsp ube extract
60g softened unsalted butter

To serve

High-quality salted butter

Method

1. Whisk tangzhong flour and milk smooth. Cook over medium-low heat, stirring, 1–2 minutes until thick and paste-like. Cool.
2. Whisk cooled tangzhong, warm milk, egg, ube halaya and extract. In mixer bowl combine flour, sugar, salt and yeast. Add wet ingredients; mix with dough hook until shaggy.
3. Add softened butter one tablespoon at a time. Knead at medium speed for 10–12 minutes until elastic and passing the windowpane test. Avoid adding extra flour.
4. Shape into a ball; cover in greased bowl and rise 60–90 minutes until doubled.
5. Divide into three equal pieces; rest 10 minutes. Roll each into a 10-inch oval, fold in thirds, flatten and roll into a cylinder. Arrange in greased 8½×4½ or 9×5-inch loaf pan.
6. Cover and proof about 45–60 minutes, until expanded and airy. Preheat oven to 350°F (175°C). Brush with milk or egg wash.
7. Bake 30–35 minutes, tenting after 20 minutes if browning too quickly, until center reaches 190°F (88°C). Rest in pan 5 minutes, then cool completely on rack. Slice thick, toast lightly and serve with salted butter.