Description
A recipe for soft, slightly sweet milk bread using a tangzhong method for a tender crumb.
Ingredients
Scale
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 2 1/2 cups bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 large egg
- 1 large egg yolk
Instructions
- Make the tangzhong: Heat the milk and butter in a small saucepan over medium-low heat until the butter melts. Whisk in 1/4 cup of the flour until smooth. Cook, stirring constantly, until the mixture thickens to a paste, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the remaining flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in 2 tablespoons of warm water (105-115°F). Let stand until foamy, about 5 minutes.
- Add the yeast mixture, the cooled tangzhong, the whole egg, and the egg yolk to the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Gently punch down the dough. Divide it into three equal pieces. Roll each piece into a log and place them side-by-side in a greased 9×5 inch loaf pan.
- Cover the pan and let the dough rise again until it has almost doubled, about 45 minutes to 1 hour.
- Preheat your oven to 350°F (175°C).
- Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Remove the bread from the pan immediately and cool on a wire rack.
Notes
- For a richer color, brush the top of the dough with an egg wash (1 egg beaten with 1 teaspoon water) before baking.
- This bread freezes well once completely cooled; wrap tightly in plastic wrap and then foil.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Baking
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3
- Sodium: 200
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 40