Gluten Free Japanese Milk Bread – the softest bread ever

INGREDIENTS

Water Roux 1/3 cup (47 g) all purpose gluten free flour (I used Better Batter)

1 cup

water

Bread dough 3 cups (420 g) all purpose gluten free flour (I used Better Batter), plus more by the tablespoon if necessary (and extra for dusting)

1 1/2 tsp

xanthan gum (omit if your blend already contains it)

1/4 tsp

cream of tartar

1/4 cup

sugar

2 1/2 tsp

instant (or rapid-rise or breadmaker) yeast

1/2 tsp

kosher salt

1 tsp

apple cider vinegar

egg (50 g, weighed out of shell) + 1 egg white (25 g)

1 cup

warm milk (low-fat is fine, nonfat is not), about 100°F

4 tbsp

unsalted butter, melted and cooled

1/2 cup

water roux (half the yield of the recipe referred to earlier)*