Soft and Fluffy White Bread Recipe using Tangzhong
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4.9
123 reviews
Excellent
Soft and Fluffy White Bread Recipe using Tangzhong
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Make the softest and fluffiest White Loaf Bread without using commercial or synthetic bread softener at all using this recipe. Nothing beats healthy and homemade bread!
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Ingredients
- 130 ml whole milk -lukewarm
- 7 grams instant dry yeast (1 packet )
- 350 grams all-purpose flour
- 60 grams sugar
- 1 teaspoon salt
- 1 large egg
- 30 grams unsalted butter
- 1 small egg + 1 tablespoon water for egg wash
Tangzhong / Water Roux
- 25 grams flour
- 100 ml milk
Instructions
- Prepare the water roux or Tangzhong first by whisking together the flour and milk in a saucepan and cooking it while stirring or whisking continuously over medium-low heat until it gets a pudding-like consistency. Let it cool down to room temperature before using.
- Using a stand mixer with dough hook attachment, mix the flour, sugar and salt together. Add the yeast, Tangzhong, butter, egg, and lukewarm milk then mix for 12 minutes at medium-low speed. It will be very sticky at the beginning but just keep on beating until the dough is smooth and no longer too tacky.
- Form the dough into a ball and coat it with oil. Place in a bowl and cover with a kitchen towel or plastic wrap. Let it rise until it almost doubles in size (30 mins-2 hours).
- Gently punch down the dough and transfer on a surface greased with oil. Roll the dough in a rectangle, with a length almost thrice the length of the loaf pan. Then fold like a letter, from right covering the center then from left covering both layers. Then roll the dough jellyroll fashion from the end closest to you towards the farther end.
- Place the dough in a 5"x9" loaf pan greased with oil with the seam facing down and cover with kitchen towel. Allow the dough to rise for the second time until it doubles in size.
- Bake in a preheated oven at 180°C for 20 minutes with the pan placed on a lower or middle rack.
- In a small bowl, beat 1 small egg and 1 tablespoon water until frothy. Take out the loaf from the oven and brush the exposed part with egg wash then place back in oven for to go on baking for another 10-15 minutes or until top is nice brown and shiny.
- Take the loaf out of the oven and let it cool down for some minutes. Remove it from pan to cool down completely. Slice with a bread knife in your preferred thickness.
Notes
- If you do not have a stand mixer, then simply knead by hand for about 10-15 minutes. Perform the windowpane test to check.
- This recipe makes one small but tall loaf of bread.
Nutrition Information
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Calories
115kcal
(6%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
23mg
(8%)
Sodium
142mg
(6%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
91IU
(2%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18slices
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 142mg | 6% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 91IU | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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