BEST MILK PAN RECIPES

Steps:

• Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature.
• Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes. 
• Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms. 
• Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!)
• Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes.
• Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil. 
• Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes. 
• Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash.
• Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.)
• Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.

Steps:

• In a bowl, mix together the flour, baking soda, sugar, and salt.
• Add the sour milk and mix to combine with a wooden spoon. This should make a sticky dough that is not overly wet.
• Transfer the dough to a lightly floured work surface and shape into a circular loaf using your hands.
• Place this loaf in an oven-safe skillet that has been greased thoroughly with butter. Using a sharp knife, score the top of the loaf about 1 inch deep. The traditional scoring pattern is a cross.
• Place in an oven that has been preheated to 350 degrees Fahrenheit. It will need to bake for around 40 minutes. We suggest allowing the loaf to cool for an hour when removed from the oven, before serving.
• If you choose to make the bread using whole-meal wheat flour it will make a slightly soured brown loaf. Traditionally soda bread is made with white flour.