Why You’ll Love This Recipe
Incredibly Soft : The tangzhong method creates an ultra-light texture that stays fresh longer.
Rich & Buttery : Milk, butter, and a touch of sugar make this bread luxurious and slightly sweet.
Versatile : Use it for sandwiches, French toast, or as a side for soups and stews.
Beginner-Friendly : Detailed steps make it easy to follow, even for first-time bakers.
Perfect for Gifting : Wrap a loaf in parchment paper and ribbon for a thoughtful homemade gift.
Ingredients You’ll Need
Makes 1 loaf
For the Tangzhong:
2 tbsp all-purpose flour
1/4 cup water
For the Dough:
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup warm milk (about 110°F/43°C)
2 large eggs , room temperature
3 tbsp unsalted butter , softened
3 cups all-purpose flour (plus extra for dusting)
1/2 tsp salt
Optional Egg Wash:
1 egg beaten with 1 tbsp water (for a shiny crust)
Step-by-Step Instructions
Step 1: Make the Tangzhong
In a small saucepan, whisk together the flour and water until smooth.
Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste (about 2–3 minutes). It should resemble a thick roux. Remove from heat and let cool slightly.
Step 2: Activate the Yeast
In a small bowl, combine the warm milk and 1 teaspoon of the sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes , until foamy.
Step 3: Mix the Dough
In a large mixing bowl or stand mixer, combine the flour, remaining sugar, salt, tangzhong, yeast mixture, eggs, and softened butter.
Mix on low speed (or by hand) until a shaggy dough forms. Increase the speed to medium and knead for 8–10 minutes , until the dough is smooth, elastic, and slightly tacky but not sticky. Add a little more flour if needed, 1 tablespoon at a time.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.
Step 5: Shape the Dough
Punch down the dough to release air bubbles. Turn it out onto a lightly floured surface.
Divide the dough into 3 equal portions and shape each into a ball. Roll each ball into an oval, then roll it up tightly like a jelly roll. Place the rolls seam-side down in a greased loaf pan.
Step 6: Second Rise
Cover the shaped dough loosely with a towel or plastic wrap. Let it rise again for 30–45 minutes , or until puffy and nearly doubled in size.
Step 7: Bake
Preheat your oven to 350°F (175°C) . If desired, brush the dough with the egg wash for a shiny crust.
Bake for 25–30 minutes , or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing.
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