Description
A pillowy, lightly sweet loaf made using the tangzhong method, perfect for sandwiches or French toast.
Ingredients
Scale
- 25 g bread flour (for tangzhong)
- 125 g whole milk (or plant milk, for tangzhong)
- 400 g bread flour
- 40–50 g sugar
- 7 g salt
- 6–8 g instant yeast
- 180–200 g lukewarm milk (34–38°C)
- 50–60 g softened unsalted butter
- Milk wash (for brushing before baking)
Instructions
- Make the tangzhong by whisking 25 g bread flour with 125 g whole milk in a saucepan and cooking over medium-low heat until thickened and reaching 65°C.
- Let the tangzhong cool to room temperature.
- In a mixing bowl, combine 400 g bread flour, 40–50 g sugar, 7 g salt, and 6–8 g instant yeast.
- Add in 180–200 g lukewarm milk and the cooled tangzhong, mix well.
- Knead the dough until smooth and elastic (8–12 minutes with a stand mixer or 12–18 minutes by hand).
- Add 50–60 g softened unsalted butter and knead until incorporated and glossy.
- Bulk-proof in a lightly oiled bowl at 27–30°C until doubled (about 60–90 minutes).
- Deflate, shape into a loaf, and place in a greased 9×5 loaf pan.
- Final-proof until the dough rises 1 cm above the rim and brush with milk.
- Bake in a preheated oven at 175–180°C for 25–30 minutes, or until top is golden brown and reaches an internal temperature of 90–94°C.
- Cool on a rack to prevent sogginess.
Notes
For best results, use a digital scale and thermometer for accurate measurements. Consider making variations, such as using dairy-free milk or adding flavorings like raisins or chocolate chips.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg