Milk Bread (Tang Zhong Method)

This Asian method with the water roux or Tang Zhong makes the bread sweeter and softer.

Makes 2 loaves

For the water roux or Tang Zhong   (makes about 250g)

  • 1/3 cup bread flour
  • 1 cup water or milk
  1. Stir flour into water or milk
  2. Cook on low heat, stirring constantly until thicken, cool and set aside

For the bread

  • 5 cups bread flour   (white or whole wheat or mix of your choice)
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 3 eggs (2 for the bread and 1 for egg wash)
  • 1 cup milk
  • 60 g unsalted butter, melted and cool slightly
  • 4 teaspoons instant yeast
  • 250 g water roux or Tang Zhong from above
  1. Warm 1 cup of milk in microwave for about 40 seconds
  2. Put yeast in warm milk, wait until bubbles start to form on top
  3. Stir together flour,salt and sugar
  4. Using an electric mixer with dough attachment, add eggs, milk with yeast, Tang Zhong and melted butter into flour mixture, blending after each addition
  5. Blend until a dough is formed
  6. Take dough out from mixer, knead with hands on a floured surface until smooth and stretchy
  7. Divide dough in half and put each half in a bowl, cover with plastic wrap
  8. Let rise until double in size, about 60 minutes. You can speed up the process by putting the doughs in the oven (NOT preheated ) with a small pot of hot water on the lower rack. The warm and moist environment makes the doughs rise quicker )
  9. Punch and press air out of doughs
  10. Divide each dough into 4 equal parts. Row each part flat and row them back in rolls
  11. Put 4 rolls each in slightly greased and floured loaf pans, wrap with plastic wrap, let rise until rolls reach top of pans, about 20 to 30 minutes. You can use the same speeding method above
  12. Preheat oven to 350 °F
  13. Brush tops of doughs with egg wash
  14. Bake for about 28 minutes
  15. Let cool in pans for 5 minutes, then cool completely on rack before slicing
  16. Can be kept in air tight containers for about 5 days

 

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