Description
This Super Soft Bread Recipe creates a tender, fluffy loaf with a beautifully golden crust. Using the tangzhong method, this bread stays incredibly moist and soft for days, perfect for sandwiches or toast.
Ingredients
Scale
Tangzhong
- 3 tbsp bread flour
- 1/2 cup water
Yeast Mixture
- 1/2 cup low-fat warm milk
- 3 tbsp sugar
- 1 1/4 tsp active dry or instant yeast
Dough
- 2 1/2 cups unbleached bread flour
- 1 egg
- 1 tsp salt
- 3 tbsp unsalted butter, at room temperature
Egg Wash
- 1 egg
- Splash of milk
Instructions
- Make the Tangzhong: In a small pot, whisk together 3 tablespoons of bread flour and 1/2 cup of water until smooth. Place the pot over medium-low heat and cook, whisking frequently, until the mixture thickens into a paste. Remove from heat and let cool completely.
- Activate the Yeast: In a separate bowl, combine 1/2 cup of warm low-fat milk, 3 tablespoons of sugar, and 1 1/4 teaspoons of active dry or instant yeast. Allow the mixture to sit for 5 minutes, or until the yeast is foamy and activated.
- Prepare the Dough: In a large mixing bowl, add 2 1/2 cups unbleached bread flour, the yeast mixture, 1 egg, 1 teaspoon salt, and the cooled tangzhong. Mix until a sticky dough forms. Cover with a damp towel and let it rest for 30 minutes for gluten development.
- Knead the Dough: Transfer the dough to a clean surface and knead for 15-20 minutes until smooth and elastic. Add 3 tablespoons unsalted butter, folding into the dough, and knead until fully incorporated and the dough is shiny and supple.
- Proof the Dough: Place the dough in a lightly greased bowl, cover, and set in a warm place to proof for 1 hour, or until doubled in size.
- Shape and Second Proof: Once doubled, punch down and divide the dough into three equal pieces. Roll each piece into a 4-inch wide rectangle, then roll each into a log from the short end. Arrange the logs, spiral side out, in a greased 9×5 inch loaf pan. Cover and let rise for 40 minutes at room temperature.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Whisk 1 egg with a splash of milk for the egg wash and brush over the risen loaf. Bake for 30-35 minutes, until the bread is golden on top and sounds hollow when tapped.
- Cool and Serve: Remove the pan from the oven and allow the bread to cool until safe to handle. Transfer the bread to a wire rack and cool completely before slicing. Serve and enjoy.
Notes
- The tangzhong method helps keep the bread soft and fresh longer.
- Ensure yeast activates properly by using warm milk, not hot, to avoid killing the yeast.
- Kneading time is important to develop gluten and get a smooth, elastic dough.
- Allow sufficient proofing time for the dough to rise well and create a light texture.
- The egg wash adds a beautiful golden shine to the crust.
- Cool the bread completely before slicing to prevent a gummy texture.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
