Tangzhong Style White Sandwich Bread
This Tangzhong Style White Sandwich Bread utilizes a simple technique to make an extremely soft and fluffy loaf of bread!
Today’s recipe is the greatest thing since, well, sliced bread. And I can say that with absolute confidence! About 10 years ago, I baked my first loaf of bread. It was a cold winter morning, and I had just started working a few hours a week at a bakery in town. My job for Day 1 was to assist in the weekly bread baking. We mixed up a massive batch of bread dough and proceeded to make ~30 loaves of bread as well as a whole bunch of dinner rolls. I brought a loaf home that night, and I literally stood in our tiny apartment kitchen admiring the fact that I made a loaf of bread. I was hooked!
I didn’t last long at the bakery for various reasons. In fact, the place went out of business not too long after I left. But that didn’t diminish my love for baking bread! In fact, I signed up for professional baking courses at our local community college. After learning the basics, I’ve now spent the last 10 years (ish) playing around with different styles and flavors of bread. Want to mix things up? Add some shredded cheese or dried herbs to your favorite bread recipe!
Tangzhong Style White Sandwich Bread
Now I get that baking bread at home isn’t all that popular – at least until recently! I get that yeast is a scary animal – at least until you learn how to work with it! Then you’ll be baking bread at home all the time just like me. Plus, the smell alone of bread while it’s in the oven is enough to make you drop everything and run to the kitchen with your tongue hanging out. <– Not that I’ve ever done this or anything.
But today’s recipe for Tangzhong Style White Sandwich Bread is all about teaching an old dog new tricks. I was deep in the forums on The Fresh Loaf one day when I started coming across references to Tangzhong. At first I just glossed over it, but there it was again. Tangzhong. Tangzhong. Tangzhong. Ok, I had to figure out what Tangzhong actually was.
Tangzhong is an Asian method where a small portion of the flour in a bread recipe is cooked on the stovetop until it turns into a thick roux. In fact, the method is sometimes referred to as making a ‘water roux.’ As it cooks, the starches in the flour gelatinize which in turn help hold in moisture. Once the roux is baked with the bread dough, it results in a loaf with a softer, fluffier texture. And as an added bonus, the loaf will also keep longer, too. (We rarely have that problem around our house, though!)
It might seem strange to use a roux in a bread dough, but just trust me here. It only takes a little bit longer, and the result will be one of the softest loaves of white sandwich bread you’ve ever tried! If you enjoy baking bread, then put this Tangzhong Style White Sandwich Bread on the list of breads to bake. Just don’t blame me when the entire loaf disappears magically off of your kitchen counter. Happy baking, friends!
Did you make a loaf of this Tangzhong Style White Sandwich Bread at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Tangzhong Style White Sandwich Bread
- 3 cups all-purpose flour
- 1 cup + 3 Tbsp milk divided
- 1 Tbsp granulated sugar
- 2 tsp instant dry yeast
- 1 tsp salt
- 2 Tbsp unsalted butter softened
- Using the bowl of a countertop mixer, add flour. Remove 3 Tbsp of flour and place into a medium saucepan. Leave remaining flour in the bowl.
- Add ½ cup of milk to the saucepan; stir until well combined.
- Heat over medium low heat, stirring constantly, until mixture has thickened and become smooth. (Note: This will take ~2 minutes.)
- Transfer mixture into bowl with the remaining flour. Add remaining milk (½ cup + 3 Tbsp), sugar, yeast, salt and butter.
- Using the dough hook attachment, mix on low speed for 1-2 minutes, or until dough comes together. Increase speed to medium and mix for 10-12 minutes. (Note: The extended mixing time is necessary due to the increased liquid in this style of bread.)
- Transfer dough into a large oiled mixing bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until approximately doubled in size.
- Spray a 9”x5” loaf pan with nonstick baking spray; set pan aside.
- Turn dough out onto a lightly floured surface and press/roll into a 9” square. Fold the dough into thirds (like a letter). Fold dough in half lengthwise. Place dough in loaf pan. Cover with plastic wrap and let rise in a warm location until dough has risen ~1” above edges of pan (about 30-45 minutes).
- Preheat oven to 350°F.
- Bake for 25-27 minutes, or until top of loaf is golden brown. (Note: If you have a digital kitchen thermometer, the temperature should register 190°F in the center of the loaf.)
- Let bread cool in pan until completely cool before slicing.
Looking for more tasty homemade bread recipes? Check out these other favorites:
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I bake a lot of bread, but I’ve never heard of this method! I’m totally curious now and need to bake this loaf. To me there’s just nothing more satisfying than baking up a loaf of bread!
You and me both, Kathy! I was surprised to hear about this technique…or rather I was surprised that I had never heard about this technique. I knew I needed to give it a shot, and it worked out well. Try baking a loaf sometime this week – we have the time right now. 🙂 Cheers, my bread baking friend!
The Tangzhong method does indeed make a moist bread. You’ve done a great job of providing an easy step-by-step guide. It really does produce a wonderful fluffy loaf of white bread. It also makes fantastic toast…
Ah, you’re familiar with this method! Tangzhong is a new method for me, but I really enjoyed learning…and my kitchen curiosity made it a requirement for me to bake a loaf once I learned about Tangzhong. It makes sense as far as the method, and it does indeed produce a tasty loaf. I can also second your comment about toast…yum!
I absolutely LOVE baking bread at home, but I’ve never heard of the Tangzhong method! You’ve completely piqued my interest David, I have to try this! I can tell from your pictures here what a deliciously moist crumb your recipe has. YUM!!!! Absolutely baking this bread ASAP!!!! Haha and I so relate! Homemade bread never lasts long in our house 😆
You and me both, Shannon! I love baking bread – it’s probably one of my favorite things to do in the kitchen. However, I was totally curious when I started reading about the Tangzhong style of bread baking. Give it a shot! Heck, we have enough time on our hands these days…haha. 🙂
I’ve not heard about this type of bread before. Looks delicious, I’m intrigued to give it a try!
You and me both, Matt! I was totally intrigued when I first read about this style, too. I highly recommend it. It doesn’t take much longer, and the results are well worth it. Happy baking, my friend!
i first heard of this method for baking bread a few years ago from my blogger friend Lorraine of the blog Not Quite Nigella. She says the bread will last longer – not that it does, cos they eat it rapidly 🙂 Yes it is crazy – no flour or yeast to be had these days… cheers sherry
Yes! The bread does indeed last longer due to the higher moisture content. Of course, as you noted, we don’t have that problem around here. Fresh bread is amazing! 🙂 Thanks, Sherry!
I know that feeling of being hooked on baking bread! I’ll never let go. Though I will never work the overnight shift at a bakery – I don’t love anything that much! I miss making the service bread at the restaurants right now. *tear*
Ok, let’s discuss how I had NO IDEA this method even existed!!! Mind is blown and I’m now beyond intrigued! You know I’ll be giving this a try in spite of my ever-growing waistline! Damn you quarantine!
Yup, that overnight shift is what eventually made me realize that opening a bakery wasn’t in the cards for me. That and the razor thin margins. The blog world is a great compromise!
Also, tangzhong. Go make a loaf today. Let me know how it turns out. 🙂
What a first day at the bakery! Such a great experience though and now, just look at what a great baker you are. The texture of this bread looks so light and delicious. The method is totally new to me!
Why thank you very much, Marissa – you are too kind! I do love baking bread. There is something about taking such simple ingredients and coming up with such an amazing finished product. 🙂
I know what you mean about bread baking. The first time I ever baked a loaf, I think I ate the whole thing not long after it came out of the oven. I just couldn’t help myself. There’s nothing like it.
I’ve been hearing about this bread. Glad to hear of your endorsement.
Warm bread is seriously a baker’s kryptonite! How can you turn down a warm slice of bread right out of the oven? It’s impossible! And, yes, I highly recommend the Tangzhong style. Will I use this every time I bake bread? Doubtful. But is it a fun technique? Absolutely!
So interesting to have a roux in a bread. I’m very intrigued, and ready for a sandwich! 🙂 ~Valentina
I know! The concept of using a roux to bake bread is unique, but it makes perfect sense once you think about the logic. And that bread? Delicious! 🙂 Thanks, Valentina!
There’s nothing better than a warm loaf of homemade bread, unless of course it’s a slice of warm homemade bread slathered with butter. Thanks for sharing this recipe.
Now you’re talking! A warm slice of bread with butter and a pinch of salt? Yup. I could make a meal out of that! 🙂 Thanks so much for stopping by and commenting!
Interesting! Using a roux in a bread dough. That’s not something I’ve tried David. And like you I’m a huge fan of baking my own bread. This has just been added to the “must make” list. Thanks!
I know! A roux in bread dough seems kinda odd at first, but the logic of locking moisture into the bread actually makes sense, right? Definitely put this method on the list to try out – if nothing else, then it’s just a fun new skill to learn!
The bread looks amazing. I am not sure if I have heard of the Tangzhong bread. I really need to go to the kitchen and make this.
Thanks so much, Dawn! The Tangzhong style certainly is unique, but it’s pretty cool. It adds a ton of extra moisture to the bread, and it doesn’t require that much more work. I highly recommend giving this a shot!