For the Tangzhong:

3 tablespoons flour

1 cup of water

For the Dough:

4 cups of AP flour

1/4 cup of sugar

3 teaspoons of instant yeast

2 tablespoons dry milk powder

1 1/4 cups of milk

1 egg

1 teaspoon salt

3 tablespoons of butter (room temp)

For the milkwash:

1 egg

1 tablespoon milk


For the Tangzhong:

To a small sauce pan on the stove, heated to medium-low, add the flour and water. Keep stirring until all the lumps are gone and the mixture starts to thicken, to a pudding like consistency. This will only take about 2-3 minutes. Remove from the heat and store in a container with a cover in the fridge for 6 hours. Bring to room temperature before using.

For the Dough:

To the bowl of a stand mixer, add the flour, sugar, yeast and milk powder. Place the mixer on speed 1 and mix all the dry ingredients together.

Slowly start pouring the milk in, then the egg. At this point you can add the salt.

Mix on speed 2 until the dough is fully combined. Add in the tangzhong in small pieces and the butter. Keep mixing for about 10 minutes. Until a soft, smooth dough is formed.

If the dough is a little sticky that is okay, you want that for this bread. Rub a bit of oil on your hands and take the dough and form it into a smooth ball. Place it into a clean, oiled bowl and cover with plastic wrap.

Leave it in a warm place for 1 hour or until the dough has doubled in size.

After 1 hour, punch the dough down and turn it out onto a clean surface.

Depending on how many loaves you are making, break the dough into that many pieces. I made 3 different sizes of loaves.

Take each piece and roll it out with a rolling pin to form a rectangle, about 1/2 an inch thick.

Take the two long sides and roll it into the middle to form a log. Tuck the ends in and place it into a buttered baking dish. Cover with a clean dish towel and allow to rest for 1 hour.

Pre-heat the oven to 350 degrees F.

Mix together the 1 egg and milk to make the milkwash.

Using a brush lightly brush the tops of each loaf of bread. Do not brush it on too heavy or the tops will burn.

Place in the oven to bake for 20 minutes or until the tops are lightly browned.

When you remove it from the oven, lightly rub the tops with a dab of butter. Allow to cool on a wire rack.

Softest bread you will have ever made.

If you liked this video be sure to pop over to my YouTube Channel for more like this!




Print Friendly