Japanese Milk Bread, a.k.a. Tangzhong
NOTE: This recipe came from Japan, and it uses Grams as a measure. A scale is always recommended whenever you bake bread, and luckily, most scales can be changed easily for grams vs ounces.
Try it.. you'll love it. This bread also makes a great cinnamon/raisin bread or soft, fluffy dinner rolls.
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- 270 g
- bread flour
- 30 g
- 4 g
- 90 g
- tangzhong flour paste (recipe follows)
- 60 g
- milk, whole
- 5 g
- active dry yeast
- 30 g
- butter, unsalted
- 50 g
- bread flour
- 250 g
Add 50 grams of bread flour and 250 grams of water to a small saucepan. Over medium heat, whisk together constantly until you get a very thick, pudding-like consistency. This takes less than 5 minutes. Set aside to cool for at least 20 minutes.
NOTE: This makes more tangzhong than you will actually need for this recipe. You can use the rest for another loaf of bread or you can refrigerate for a few days in a covered container.
In a stand mixer bowl, add all ingredients together with the exception of the softened butter. You'll mix that in at the very end.
Mix the ingredients together until a ball forms. Dough should be very sticky. Mix on medium-high speed for about 5 minutes. Add softened butter, one tablespoon at a time until all the butter if fully incorporated.
Grease a standard bread loaf pan and set aside. (I use an 8" loaf pan)
Remove the dough from the bowl and gently press out any large air bubbles.
Divide the dough into two or three equal pieces. (In Japan, they generally use 3 rolls for one loaf of bread, but you can certainly just use 2) Roll out the first piece of dough to the approximate width of your bread pan with a length of about 8 inches. Starting at the short end, roll the dough up tightly and place the first roll seam side down in your bread pan. Repeat this process with the remaining pieces of dough.
Cover with a piece of plastic wrap sprayed with PAM so that the dough does not stick to the plastic. Let the dough double, about an hour.
Bake for 30 minutes. Remove from the oven, let cool in pan for about 10 minutes, then turn out onto a rack and allow the bread to cool completely. ENJOY!