Fluffy Milk Bread / Tangzhong Method

I love the smell of homemade freshly baked bread in my kitchen, and of course, I love eating bread… yummy, yummy! This milk bread is done by using the tangzhong method. A Japanese bread making technique that it is absolutely amazing. The bread turns out very soft and fluffy and stays like this for days. The dough is sticky  and a bit tricky to knead, but adding an extra flour during the first kneading will help.

Tangzhong:
30g bread flour
150ml whole milk

Milk Bread:
320g bread flour
30g sugar
1 tsp salt
2 tsp instant yeast
1 large egg
1 tbsp milk powder (optional)
120ml whole milk
Tangzhong
45g unsalted butter at room temperature

1. Tangzhong: In a bowl, whisk flour and milk until smooth. Pour into a saucepan and bring to a simmer over low heat. Whisk constantly until it reaches 65°C. It should have a pudding like consistency. Remove from heat, transfer to a container and set aside to cool completely.

2. Add the dry ingredients into a mixing bowl. Whisk tangzhong, egg and milk together and pour into the dry ingredients, slowly mix everything with your hand.

3. Transfer the dough to a floured work surface, add the butter, and knead for about 20 minutes or until no longer sticky. This dough can be very difficult to knead by hand because it is very sticky. You can add a little extra flour, but not too much. The dough is ready when stretched becomes almost translucent.
Place dough into a greased bowl and cover with plastic wrap. Leave it to rise in a warm place, until doubled in size, about 1 hour.

4. Remove from the bowl and gently deflate the dough with your hands. Roll dough out into an oval shape with a pin and then roll dough from one end, so that it forms a roll. Place dough seam side down, into a lightly greased loaf bread tin. Cover with plastic wrap, and leave it to rise in a warm place for 1 hour, or until doubled in size.

5. Bake in a preheated oven at 160°C for 30 minutes. If bread is browning too much, remove it from the oven and make an aluminium foil ‘tent’ to shield it, and then return it to the oven. When done, transfer onto a wire rack to cool completely.

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