Not familiar with the Tangzhong method? Basically, a tangzhong is a cooked water roux (or flour paste). One part water and five parts flour are cooked to 149° F (or 65° C) and then cooled. The tangzhong is then used as an ingredient in bread dough, which makes for an incredibly bouncy bread that can stay soft for days.
This is my family's preferred type of bread for toast and sandwiches, so I knew that if I could succeed in making a loaf correctly, it would be devoured in short order. I guess I succeeded, because as I type, half of the loaf has already vanished and it's only been out of the oven for about two hours.
If you've been putting off making a bread using the tangzhong method, take it from me and just do it! This will be made often in my kitchen, plus I'm looking forward to trying all sorts of different breads with the addition of a simple cooked water roux.
Tangzhong Whole Wheat Bread
Whole wheat sandwich bread that is soft and bouncy thanks to the use of the Tangzhong (or water roux) method.
Prep Time: 2 hours (largely unattended)
Cook Time: 30-35 minutes
Keywords: bake bread vegetarian nut-free Japanese
Ingredients (1 loaf)
- 25 grams bread flour
- 1/2 cup water
- 110 grams milk
- 40 grams unsalted butter, room temperature and cut into pieces
- 1 large egg, lightly beaten
- all of the Tangzhong, at room temperature
- 40 grams granulated sugar
- 5 grams kosher salt
- 200 grams whole wheat flour
- 150 grams bread flour
- 7 grams instant yeast
Instructionsmaking the Tangzhong (water roux):
Mix the flour and water together in a small saucepot set over medium heat. Cook, stirring almost constantly until the mixture thickens to a roux; it should register 145 F on an instant-read thermometer or make lines in the pan as you pass the spoon through the mixture. Remove from heat. Scrape the mixture into a small bowl and allow it to cool completely before using.
The Tangzhong can be refrigerated by pressing plastic wrap directly onto its surface, then transferring to the refrigerator once cool. Can be made about 2 days in advance. Bring back to room temperature before using.
Add ingredients in order listed to the pan of a bread machine. Select the "dough" cycle and allow it to mix, knead, and rise until doubled in bulk.
Turn dough out onto a very lightly floured work surface and divide it into 3 (~230 grams each) or 4 (173 grams each) equal pieces; form each piece into a ball. Drape some plastic wrap over the dough and let it rest for 15 minutes.
Grease an 8" x 4" bread pan; set aside.
On a very lightly floured work surface (only use flour as needed), working with one ball of dough at a time, roll out into an oval (picture 1). Fold each of the long edges in towards the center until they meet, then pinch them together (picture 2). Flip the oval over and roll out again (picture 3). Starting at a short edge with the seam side facing up, roll the dough, jellyroll style (pictures 4 and 5). Place in the prepared bread pan, seam side down. Repeat until all of the pieces are lined up in the pan (picture 6).
Cover loosely with plastic wrap and let rise for about 40-45 minutes, until the dough has risen and looks puffy. Preheat oven to 350° F during last 15 minutes of rise time.
Remove plastic wrap and slide into preheated oven to bake for 30-35 minutes. Turn the loaf out onto a wire rack and allow to cool completely before slicing.
-adapted slightly from Christine's Recipes
Bread Baking Babes challenge is a Tangzhong Whole Wheat Bread, as chosen by the BBBabes host kitchen of the month, Karen of Karen's Kitchen Stories.
Would you like to bake along and earn your Bread Baking Buddies badge? It's easy! Simply make a Tangzhong Whole Wheat Bread in your kitchen, and then send Karen your link (more info in her post) by the 29th of the month. I hope you'll join us!
Check out this month's Bread Baking Babes posts (updated as posted):