Asia makes the best white bread.  It’s milky, light and fluffy.  You don’t even need butter.  You’ve got to be careful not to eat the entire loaf in one sitting.

There’s a lot more work than with regular bread but well worth the effort.  I usually make larger batches.  Use a scale instead of a measuring cup.

First Proofing:

1200 g of bread flour 
84 g of egg white (2 1/2)
14 g of dry yeast 
336 g of heavy cream 
380 g of whole milk
14 g of unsalted butter
36 g of sugar 

Second Proofing:

14 g of salt
10 g of dry yeast
180 g of sugar 
100 g of egg white (3 eggs)
72 g milk powder 
24 g of butter

To finish:

40 g of browned butter
sea salt
egg wash

1.  Combine heavy cream, milk and butter and microwave to 110F.  Add flour, sugar, egg whites and yeast to mixer stand with dough hook attachment.  Add wet ingredient and start on lowest setting to mix.  Slowly increase speed to medium and knead for 6 minutes.  Transfer to oiled bowl and wrap to proof in warm area for 60-90 minutes (doubled in size.)

2.  Punch dough and cut into 2 inch squares.  Return to mixer stand with hook attachment.  Add ingredients of second proofing except butter.  Start on lowest setting and increase to medium speed for five minutes.  Add butter and continue to mix on medium for 3 minutes.  Dough should not be too tacky.  Add flour if sticks to bowl.

3.  Divide dough into four equal portions and wrap to rest for 15 minutes.  Divide each quarter into thirds.  Roll each third our into an oval.  Fold the oval like a letter and then roll it out.  Roll the strip onto itself like a cinnamon roll.  Should end up with 12 rolls and allow to rest for 15 minutes.

4.  I decided to braid my bread since I’ve been wanting to do it for a while.  Take three of the rolls and roll out.  Brush the top with browned butter and sprinkle salt.  Roll onto the buttered side bringing into the center.  Repeat till you have three long logs.  Pinch the three ends together and begin to braid.  Finish by pinching the end together and place into a greased lined loaf pan.  Wrap and allow to rise for 1 hour.

5. Preheat oven for 350F and brush top of the dough with egg wash.  Cover with a tented foil and bake for 20 minutes.  Remove foil and bake additional 20 minutes.  Remove from pan and cool on rack.