Japanese Milk Bread & Fruit Sandwiches! [食パンとフルーツサンド]

Hello friends! I wanted to try making Japanese milk bread again, but this time, a new recipe that recommended aggressive kneading. This recipe says to use a KitchenAid mixer and turn up the speed to 4 and even higher to speed 6 during mixing, but I didn't want to have to hold it down on the counter, nor worry about damaging gears. I tried using my Ankarsrum before, but the resulting dough was sticky because I was worried about over kneading it. After a lackluster result, I was discouraged and put it in storage.  This time, however, I gathered up my courage and tried again. After looking up speed control information about the KA and the Ankarsrum, I decided to forge ahead with the recipe and see how the dough would develop at a higher speed. Here's a table that you might find helpful:  I used this lovely recipe by @growingstella with a few modifications:

• 40 g sugar and 10 g honey (instead of 50 g sugar)
• 200 g bread flour and 200 g all-purpose flour (instead of 400 g bread flour - half and half apparently helps balance chewiness and softness?)
• 2 1/2 tsp active dry yeast
• 8 g salt (upped to 2% of the total formula)
• No tangzhong

1. Add the wet ingredients to the mixer bowl (milk, heavy cream, honey, egg). I bloomed the yeast (I have SAF active yeast) in a bit of water, and added a pinch of sugar. I let the yeast sit for 10 minutes until it got nice and bubbly.
2. Turn on the mixer to the lowest speed and add the yeast to the bowl. Set the dough roller along the inner edge of the bowl. 
3. Still at the lowest speed, slowly add the dry ingredients (flour, milk powder, sugar, salt). Once a shaggy dough starts to form, increase to Speed 2 (low) for 4 minutes. As the dough comes together, move the dough roller away from the edge of the bowl. (I moved it about 1 1/2 inches away from the bowl.)
4. Add the softened butter (I cut it in cubes and melted it in the microwave for about 10-15 seconds or so) to the center of the spinning dough (near the dough roller).
5. Increase the speed to Speed 4 (medium) for a few minutes until the butter is incorporated.
6. Increase the speed to Speed 6 (medium-high) and knead for 12-15 minutes until the dough becomes smooth and is no longer sticky.

Watching the dough swirl around the bowl in a rippling doughnut shape was mesmerizing! I let the mixer do its thing, and I came back to a lovely soft dough. I gave it a few stretch and folds on the countertop, then tightened it up into a round ball to go into a clean bowl for bulk fermentation. I let the dough rise at 79 degrees F for about 45 minutes, then divided and shaped it (three rolled up sections, into a Pullman loaf pan). The second rise (proofing) was also at 79 degrees F, for about 30-40 minutes until the dough got around 1/4" below the pan rim. (One of the dough rolls got a bit past that, so I gently smooshed the top down a bit.) I let the oven preheat during proofing, and baked at 400 degrees F for 30 minutes.

I sliced up this loaf and used some to make a strawberry and whipped cream sandwich, also called a フルーツサンド (fruit sando). It's delicious! You can also use orange or kiwi, though I'm sure other fruits can be put in there too. 

Thanks to @growingstella for the recipe! 💕