adds recipe for milk bread

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recipes/milk-bread.md

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+---
+title: Milk Bread
+layout: page
+---
+
+### Make tangzhong
+
+- small sauce pan
+- whisk
+
+- 3/4 c (180 g) whole milk
+- 1/4 c (32 g) bread flour
+
+In small saucepan, whisk together milk and flour over low heat. Whisk constantly until thickens and reaches 149°F.
+
+Let cool to room temperature before using.
+
+### Make bread dough
+
+- stand mixer
+- whisk attachment
+- dough attachment
+
+- 320 g milk (100 - 110°F)
+- 130 g granulated sugar
+- 14 g yeast
+- 700 g bread flour
+- 2 large eggs
+- 6 g kosher salt
+- 6 tbsp / 84 g unsalted butter (room temperature)
+
+In a stand mixer, whisk together milk, sugar, and yeast until foamy (about 10 minutes).
+
+With dough attachment, add tangzhong, flour, eggs, and salt. Beat on low speed for 5 minutes. 
+
+Add butter. Beat on medium speed for 8 minutes. Occassionally scrape down the sides of the bowl to fully incorporate dough.
+
+Cover and let rise until doubled in size (about 1 hour).
+
+### Prepare dough for baking
+
+- 2 bread pans
+- cooking spray
+- rolling pin
+
+Spray 2 bread pans.
+
+Divide dough into 6 even pieces. Roll dough into shape and place 3 dough balls into each bread pan.
+
+Cover and let rise until doubled in size (about 1 hour).
+
+### Baking
+
+Preheat oven to 350°F.
+
+Egg wash the bread loaves.
+
+Bake for 30 minutes, or until internal temperature reads 190°F.
+
+Convection oven: bake at 325°F for 26 minutes.
+