Soft White Bread with Tangzhong

Ingredients

Tangzhong

• ⅓ cup bread flour
• ¾ cup plus 1 Tbsp whole milk

Dough

• 1 cup warm whole milk
• ½ cup warm water
• 4 tsp yeast
• ⅓ cup honey
• 2 Tbsp sugar
• 2 eggs
• 6 Tbsp butter, melted and cooled
• 6½–7 cups bread flour
• 2½ tsp sea salt

Directions

1. Make the tangzhong: whisk the flour and milk together in a small saucepan. Cook over medium-low heat, stirring constantly, until thick like pudding. Remove from heat and cool until warm.
2. In a stand mixer, combine the tangzhong, warm milk, warm water, yeast, honey, sugar, eggs, and melted butter. Add the bread flour gradually and mix until a soft dough forms.
3. Cover and rest 15 minutes.
4. Add the salt and knead until smooth and elastic, and the dough passes a windowpane test.
5. Cover and let rise until doubled, about 1 hour.
6. Divide in two, shape into loaves, and place in greased or buttered 9×5 loaf pans.
7. Cover and let rise until puffy, about 45 minutes.
8. Bake at 350°F for 30–32 minutes, until golden brown.
9. Cool in the pans 5 minutes, then remove and cool completely before slicing.