Sandwich Bread with Tangzhong

sandwich bread with tangzhong

I love crusty artisan bread but, once in a while, I enjoy a nice slice of sandwich bread with butter and jam or peanut butter and jelly.

When I came across the tangzhong method on other blogs I was intrigued to see what all the fuss was about and decided to give it a try.

The sandwich bread made with this method is tender, soft and stays fresh even after a few days. 

The secret ingredient is the tangzhong, or water-roux, a method used for Asian breads. It’s a mixture of 1 part flour to 5 parts water, cooked until the starches in the flour gelatinize and the mixture thickens ( this happens at 150°F, or 65°C). Once it cools, you simply add it to the other ingredients and knead

 This sandwich bread is so versatile. You can toast it and slather with butter, jam, cheese spread, make sandwiches out of it or use it for french toast.

A few notes:

– Tangzhong can be kept for a day or two in the fridge.

– Instead of all-purpose flour you can use bread flour.

– You can replace the milk with water.

– While baking if the top of your bread is browning too fast, cover it with foil.

Store the sandwich bread at room temperature in an airtight container for 3-4 days or slice it, wrap it well and freeze.

This bread will soon become one of your favorites!

Recipe adapted from Ammodomio

sandwich bread with tangzhong
5 from 7 votes
Sandwich Bread with Tangzhong
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Author: As Easy As Apple Pie
Course: Bread

This sandwich bread is tender, soft and stays fresh even after a few days. The secret ingredients is tangzhong or water-roux

  • For the Tangzhong:
  • 175 grams (2/3 cup+1 tablespoon) water
  • 35 grams (1/4 cup+1/2 tablespoon) all-purpose flour
  • For the Dough:
  • 450 grams (3 3/4 cups) all purpose-flour
  • 180 grams (3/4 cup) milk I used skimmed milk
  • 3 grams (1 teaspoon) dry yeast
  • 135 grams (4.7 ounces) Tangzhong
  • 2 tablespoons granulated sugar
  • 3 tablespoons extra virgin olive oil
  • 8 grams (1 teaspoon) salt
  1. Make the water roux. Whisk together the flour and water until there are no lumps.
  2. Cook over medium heat, whisking constantly, until the mixture has thickened and has the consistency of a thick paste. If you have a thermometer check the temperature, it should be 65 degrees C (150 degrees F).
  3. sandwich bread with tangzhong
  4. Remove from heat, place the mixture into a small bowl and cover with cling film (make sure that the surface is touched with the cling film to prevent a skin from forming).
  5. When the water roux is cool, make the dough.
  6. Dissolve the yeast in half of the milk.
  7. In the bowl of a stand mixer, add the tangzhong and all the other ingredients except for the extra virgin olive oil and salt.
  8. Start mixing and, when all the ingredients come together, add the oil and salt .
  9. Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.
  10. Make a ball,
  11. Sandwich bread with Tangzhong
  12. put it in a bowl covered with cling film and let it proof until it’s double in size, about 1 hour and 30 minutes.
  13. After the dough has doubled in volume, oil a 22x12 cm (9"x5") loaf pan.
  14. Turn the dough onto a floured surface .
  15. Using a rolling pin, roll it into a rectangle. The long side should be slightly longer than the loaf pan.
  16. Sandwich bread with Tangzhong
  17. Gently roll the dough into a log
  18. sandwich bread with Tangzhong
  19. and transfer the log into the loaf pan (seam side down) tucking the ends underneath the log.
  20. Cover with cling film and place in a warm place to allow to rise until doubled ( about 1 hour).
  21. sandwich bread with Tangzhong
  22. Preheat the oven to 220 degrees C (425 degrees F).
  23. Bake for about 25 minutes. If the top of your bread is browning too fast, cover it with aluminum foil.
  24. Let the sandwich bread cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool completely.
  25. Enjoy!

Prep time doesn't include rest time

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Nutrition Information
Amount per serving (56 g) — Calories: 149, Fat: 3.1g, Sodium: 162mg, Carbohydrates: 26.2g, Fiber: 0.9g, Sugar: 2.3g, Protein: 3.6g

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 sandwich bread with tangzhong


Whole Wheat Sandwich Bread

Whole wheat sandwich bread - soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

22 comments on “Sandwich Bread with Tangzhong”

  1. I’ve actually never heard of this method. I bake a lot of artisan breads around here but not actually sandwich loaves. I’ll have to keep this one in mind, especially since the method intrigues me. Thanks for the info.

  2. ive tried tangzhong methods before and they bombed! This was perfect and we fought over it!!

    Now I want a wheat version please!!!

  3. I tried this recipe and it turned out well. It’s the first loaf of bread I’ve ever made successfully. 🙂
    Imagining a whole wheat version would be great!

  4. Thank you Elena to remember our blog AMMODOMIO ….Few bloggers write where found the published recipes and you are one of them. I’m glad to know our recipes go all over the world and that some people are happy for the result.Thank you again.
    Paola Lazzari e Ornella Mirelli

  5. May i know how to use tangzhong method in bread machine ?

    • Hi Sally! First put the wet ingredients into the bread machine (milk and tangzhong), then add the dry ingredients (flour, sugar, salt, yeast).
      Select the “dough” mode. When all the ingredients come together, pour in the olive oil and continue kneading until the dough is smooth and elastic.

  6. Made this today…brilliant! It was a lovely soft dough, and has a great crumb. A keeper! I’ve been baking for 5 years plus, and have tried all sorts to get a nice soft sandwich loaf…rice flour, potato etc, but this seems to the best yet. I added a knob of Clover ( uk spread with buttermilk) and used milk as the liquid in the main dough..mixed in the KA ( I normally make no knead bread). I didnt use sugar, and rather than rolling the dough, i made it into three boules and popped them in the tin….it baked really well…15 minutes at 240ºc, 25 minutes at 200. Thanks…!

  7. Do you use a flat baeter or dough hook ???

  8. Fantastic recipe! Baked at 410°F for 17 mins and top was only slightly burned. Inside was perfect though! Used 1/4 c milk and 1/2 c water. For the flour I used mostly ALP and 1/4 c whole wheat and for the roux I used 1T whole wheat.
    So rich and moist. Very happy I came across this recipe!!
    Currently proofing another loaf that I used 1 c ground quick oats. Keep you posted!

  9. Excited to try this recipe. I just learned of this method by a friend and have been wanting to make bread for my son instead of store bought, but he hasn’t liked the bread I baked in the past.

  10. It tastes absolutely heavenly! Chewy and delightful! I added some caramelized onion inside and it was sooo soft!

  11. I tried this a while ago it was amazing!
    Can you remind me if I should put all the tangzhong mixture in my dough or weigh out 135g?

  12. I have made this twice, the second better than the first. However where the ends are tucked under, the bread separates there versus staying as a loaf. Any tips to prevent that? 

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