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Tangzhong Sandwich Bread Recipe

Tangzhong Sandwich Bread Recipe

Learn how to make the best homemade Tangzhong Sandwich Bread with this foolproof recipe. The Japanese water-roux technique creates an incredibly soft, fluffy texture that stays fresh longer than traditional bread. Perfect for sandwiches, toast, or enjoying with just butter!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
An overhead shot of a perfectly formed golden-brown loaf of Tangzhong Sandwich Bread with its characteristic domed top sitting on a rustic wooden board. A cross-section reveals an incredibly soft, cotton-like interior with a fine, even crumb structure that pulls apart in feathery strands. Several slices are arranged nearby, showing the bread's exceptional softness as they barely compress under a knife. The scene is bathed in warm morning light streaming through a kitchen window, highlighting the bread's glossy, egg-washed surface. A small dish of butter with a wooden knife and a pot of homemade jam complete the composition, suggesting the simple pleasure of freshly baked bread ready for breakfast.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Tangzhong:</li><li class="ingredients-single-item">30g bread flour</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">For the Dough:</li><li class="ingredients-single-item">420g bread flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g instant yeast (one packet)</li><li class="ingredients-single-item">7g salt</li><li class="ingredients-single-item">100ml whole milk, lukewarm</li><li class="ingredients-single-item">2 large eggs (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">60g unsalted butter, softened</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Loaf pan (23cm x 13cm/9" x 5")</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the tangzhong (water roux). In a small saucepan, whisk together 30g bread flour and 150ml milk until smooth. Heat over medium-low heat, whisking constantly until the mixture thickens to a paste-like consistency and reaches 65°C (149°F) on a thermometer. You'll know it's ready when lines remain visible in the mixture as you stir. This should take about 3-5 minutes. Transfer to a small bowl, cover with plastic wrap directly touching the surface (to prevent skin forming), and let cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine 420g bread flour, 60g sugar, 7g instant yeast, and 7g salt. Whisk these dry ingredients together. In a separate bowl, beat 1 egg and add the lukewarm milk and cooled tangzhong paste. The lukewarm temperature (around 35°C/95°F) activates the yeast without killing it.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer on low speed using the dough hook, slowly pour the wet ingredients into the dry ingredients. Mix until just combined, about 2 minutes. The dough will look shaggy at this point. Increase speed to medium-low and knead for 5 minutes until the dough starts to become smoother but still feels tacky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the softened butter in small pieces, allowing each piece to incorporate before adding the next. This slow addition prevents the dough from becoming greasy and ensures proper gluten development. Once all butter is added, increase speed to medium and knead for 8-10 minutes until the dough becomes smooth, elastic, and passes the "window pane test" (when stretched, you can see light through it without tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let rise in a warm place (about 25°C/77°F) for 1-1.5 hours, or until doubled in size. The tangzhong method creates a wetter dough that rises exceptionally well, so be patient with this first rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release air bubbles. Transfer to a lightly floured surface and divide into three equal portions (for a braided loaf) or four portions (for a sectioned loaf). Let the dough rest for 15 minutes, covered. This relaxes the gluten and makes shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape each portion into an oval, then fold the long sides to the middle and press to seal. Roll each piece into a log about 20cm (8 inches) long. For a braided loaf, braid the three logs together; for a sectioned loaf, place the four logs side by side in your greased loaf pan. The bread's texture comes from these folded layers of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the loaf pan with a damp cloth or plastic wrap and let rise again for 40-60 minutes, or until the dough has risen to about 1cm (½ inch) above the rim of the pan. This second rise is crucial for achieving that signature fluffy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 180°C (350°F) about 20 minutes before baking. Just before baking, gently brush the top of the loaf with the remaining beaten egg for a beautiful glossy golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 30-35 minutes until deeply golden brown. If the top browns too quickly, tent with aluminum foil. The bread is done when it sounds hollow when tapped on the bottom, or when an instant-read thermometer inserted into the center reads 88-93°C (190-200°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately turn out onto a wire rack. This prevents condensation from making the bottom soggy. Let cool completely before slicing – though it's tempting to cut in right away, waiting allows the structure to set properly. The tangzhong method keeps this bread soft for days longer than traditional recipes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Tangzhong Sandwich Bread?

The main ingredients include bread flour, whole milk, granulated sugar, instant yeast, salt, eggs, and unsalted butter. The tangzhong (water roux) is made with bread flour and milk, which creates the signature soft texture and extended freshness.

How to cook Tangzhong Sandwich Bread at home?

Learn how to cook Tangzhong Sandwich Bread by first preparing the water roux by cooking flour and milk until thickened. Then mix your dough ingredients, incorporating the cooled tangzhong. After kneading, allow for two rises before baking at 180°C until golden. The technique requires patience but delivers incredibly soft, long-lasting bread.

What is the tangzhong method and why does it make softer bread?

The tangzhong method is a Japanese technique where a portion of flour is pre-cooked with liquid to gelatinize the starches. This pre-gelatinization allows the dough to hold more moisture during baking, resulting in bread that's exceptionally soft, fluffy, and stays fresh longer than traditional recipes.

How long does homemade milk bread stay fresh compared to store-bought?

Bread made with the tangzhong method typically stays soft and fresh for 4-5 days at room temperature in an airtight container, compared to 1-2 days for conventional homemade bread. The pre-gelatinized starches in the dough retain moisture better, significantly extending shelf life.

Can I make tangzhong bread without a stand mixer?

Yes, you can make tangzhong bread by hand, though it requires more effort. After mixing ingredients with a wooden spoon, knead on a lightly floured surface for 10-15 minutes until smooth and elastic. The dough is stickier than traditional bread dough but becomes manageable as gluten develops.

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The detailed instructions made the process easy to follow even though I'm new to the tangzhong method.", "name": "Stays Fresh Amazingly Long", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-04-08", "reviewBody": "Perfect sandwich texture, my family's new favorite! The crumb is so fine and even, and it slices beautifully without crumbling. I'm making this weekly now for school lunches, and my kids say it's better than any store-bought bread.", "name": "Family Favorite Sandwich Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Müller", "datePublished": "2024-04-05", "reviewBody": "Worth the extra tangzhong step! I was skeptical about making the roux first, but it's absolutely worth the few extra minutes. The texture is incredible - so fluffy yet substantial enough for hearty sandwiches. 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