Taiwanese Loaf Bread

Ingredients (original from chef)
1000g Japanese bread flour
80g sugar
60g milk powder
12g SAF brand yeast (20g yeast of other brands)
4g Bakerin bread improver
30g egg yolk
100g butter
100g cream
16g salt
200g ice cube
300g ice water

Ingredients (halfed because I use KitchenAid mixer)
500g Japanese bread flour
40g sugar
30g milk powder
6g SAF brand yeast (10g yeast of other brands)
4g Bakerin bread improver
15g egg yolk
50g butter
50g cream
8g salt
100g ice cube
150g ice water

Directions

• In a mixing bowl, combine flour, sugar, milk powder, yeast, and improver... mix well
• Pour in egg yolk, cream, ice cubes, and ice water and knead at low speed
• Add in butter gradually and lastly salt then continue between 1 and 2 speed till thin membrane stage
• Round and rest for 10min covered
• Divide to: 120g x 4pcs for a cover top loaf tin or 480g for the open top loaf
• Roll and shape (just like french bread) to fit into the loaf tins and proof for 1 1/2 to 2 hours
• For close tin loaf, make sure it proof to leave about 1cm from the top and for open top, the dough should proof to about 1inch above the tin level
• Glaze top lightly with milk before baking at 180°C on a lower rack to prevent the top from burning
• Open top for 30min and closed top for 35min
• For the open top, once the top is deeper brown, put oven tray above the bread to prevent further browning
• Properly cooked bread will not shrink after baking
• Once baked, immediately remove the bread from the tin and cool it down bottoms up

Foodnote: I halfed the recipe when making it at home. I did wrong... I split to 8 portions (120g each) to do a close top but it didn''t rise fully to fill the loaf pan. Next time, I will just split into 2 portions to make open top for this recipe. It is so soft and yummy and the dough is so manageable. I love using Japan flour.