Easy Milk Bread (No Tangzhong Method)
User Reviews
5
Easy Milk Bread (No Tangzhong Method)
Description
Easy Milk Bread without tangzhong uses a mixture of milk and heavy cream to enrich the dough along with sugar, egg, milk powder, salt, and yeast. Bread flour provides structure. The dough requires thorough kneading, preferably with a stand mixer dough hook, for 12-15 minutes to develop gluten sufficiently due to the absence of the tangzhong roux. The dough is sticky but should not have excessive flour added to maintain softness.
After the first rise to double volume, the dough is punched down, divided into three equal balls, and rested to relax the gluten. Each piece is rolled into a long strip, layered with melted butter, shaped, and assembled into a loaf pan. An egg wash before baking gives a glossy crust. The final bread has a soft crumb and mild sweetness, suitable for breakfast toast or sandwiches.
The bread stays fresh for about three days and freezes well for up to three months. To refresh frozen bread, thaw at room temperature and warm in the oven briefly for best texture.
Ingredients
- 2/3 cup (160 ml) milk lukewarm
- 1/3 cup (80 ml) heavy whipping cream lukewarm
- 1/4 cup (50 g) sugar
- 1 egg room temperature
- 2-1/4 tsp instant yeast
- 2 tbsp milk powder dry
- 1 tsp salt
- 2-1/4 cup (300 g) bread flour + 2-3 tbsp extra if needed
- egg for brushing, wash
- 2 tbsp (30 ml) butter melted
Instructions
- Using a mixing bowl from a stand mixer, mix together milk, cream, sugar, egg, instant yeast, powdered milk, and salt in a bowl. Add flour slowly and mix well to combine with wet ingredients using a wooden spoon.
- Using a dough hook, start kneading the dough on low(stir) setting for 12-15 minutes. If the dough seems too sticky, add 2-3 more tablespoon of flour as needed. Resist adding too much flour. The dough should be very sticky.
- Turn out the dough on to a lightly floured surface, knead with your palm of your hand for 30 seconds. Shape the dough into a ball and place in a greased bowl. Cover and let it rise in a warm place until double in volume; about 1 hr.
- Punch the dough to deflate. Turn it out on to a floured surface and knead for 30-60 seconds. Dived the dough into 3 equal portions. Shape each portion to a ball. Cover and let them rest for 15 minutes so that the gluten can relax.
- Roll each dough ball into 7-8-inch long with a small rolling pin. Then flip the dough to the other side so that the smooth surface will face down. Fold it into thirds and rotate 90˚ degree so that the layered side is facing toward you. Start rolling the dough tightly and pinch the seam together to secure.
- Place the dough in a greased loaf pan. Press down the top with your hand gently. Cover and let it rise again until double in volume, about 40 minutes.
- Meanwhile, preheat the oven to 350˚F. When the dough is risen, brush the top with egg wash and bake for 22-25 minutes. If the top crust gets brown too quickly, loosely tent with a piece of foil.
- When the bread comes out of oven, tap it on the countertop once to shock. That will prevent the bread top from sagging down and wrinkle. Then brush with melted butter immediately. Take the bread out of pan and cool it on a wired rack.
Notes
- Keep the dough sticky but add up to 2-3 tablespoons extra flour only if necessary to prevent sticking.
- The bread stays fresh up to 3 days when stored properly at room temperature.
- Freezing is possible for up to 3 months; thaw at room temperature and warm in a 300˚F oven for 8-10 minutes before serving.
- This bread makes a good breakfast toast due to its soft, tender crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 344mg | 14% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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