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!
How To Make It: Sandwich Bread with Tangzhong
Ingredients
For the Tangzhong:
- ⅔ cup+1 tablespoon (175 g) water
- ¼cup+½ tablespoon (35 g) all-purpose flour
For the Dough:
- 3 ¾ cups (450 g) all purpose-flour
- ¾ cup (180 ml) milk I used skimmed milk
- 1 teaspoon (3 g) dry yeast
- 4.7 oz. (135 g) Tangzhong
- 2 tablespoons granulated sugar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon (8 g) salt
Instructions
- Make the water roux. Whisk together the flour and water until there are no lumps.
- 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).
- 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).
- When the water roux is cool, make the dough.
- Dissolve the yeast in half of the milk.
- In the bowl of a stand mixer, add the tangzhong and all the other ingredients except for the extra virgin olive oil and salt.
- Start mixing and, when all the ingredients come together, add the oil and salt .
- Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.
- Make a ball,
- 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.
- After the dough has doubled in volume, oil a 9"x5" (22×12 cm) loaf pan.
- Turn the dough onto a floured surface .
- Using a rolling pin, roll it into a rectangle. The long side should be slightly longer than the loaf pan.
- Gently roll the dough into a log
- and transfer the log into the loaf pan (seam side down) tucking the ends underneath the log.
- Cover with cling film and place in a warm place to allow to rise until doubled ( about 1 hour).
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake for about 25 minutes. If the top of your bread is browning too fast, cover it with aluminum foil.
- Let the sandwich bread cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool completely.
- Enjoy!
Notes
Nutrition
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This is now my go-to bread! I’ve been making it for a few months now and it always comes out amazing. I have mixed results with the longevity of the bread and what I have found out is that I was baking it too long and/or not mixing/kneading it long enough. I would temp the bread and wait til it was >190*F however this made the bread dried out by like day 2. When I took the bread out sooner, like 170* or so and it does not dry out like it does when baking til the higher temp.
Things I have done different- I usually do melter butter (4TBS) but have also done avocado oil. Don’t really notice a difference there. I also bake at 350* until crust golden brown, it’s usually 20-30 min. I also use milk for the tanzhong not water- so milk for both. I have not done it with water to see if that makes a difference. I also start with 400g bread flour and add as needed based on dough consistency. I like to leave it a little sticky/tacky for a higher hydration thinking this may also keep bread softer.
I also knead with my kitchenaid until smooth and elastic.. which takes FOREVER… sometimes 30-40 min. Which tells me I need a mixer for dough ..haha..
But again.. this bread is amazing, just some of the things I do to really make it perform the best!
This my go to white sandwich bread and I love it. However I have a question about shaping. When I go to form into a ball the dough is still and I cannot get it to adhere. Same when I roll it for the loaf pan I cannot get the edges sealed. I don’t know if I am over working the dough or should increase the hydration a little. I do always double the recipe and make two loaves but I don’t think that should affect it. Do you have any suggestions? Thanks
I’m so glad to hear it’s your go-to bread recipe! As for the shaping issue, it sounds like your dough might be a touch too dry. I’d try increasing the hydration just slightly next time (even a tablespoon or two of extra water can help). I hope this helps!
This looks so good, can’t wait to try it! If I make this in my breadmachine on the dough cycle, can I use Instant Yeast instead of Active Dry Yeast??
Yes, you can use instant yeast instead of active dry yeast. :)
I had been looking for a sandwich bread that is as close in softness as store bought. This recipe is it and is now my go to. The only thing I did differently was to exchange the olive oil for softened, unsalted butter during mixing. Delicious!
Thank you for the feedback, Elizabeth! So glad you liked the recipe!
This bread is perfect. I baked it at 350° for 30 min (uncovered) because I didn’t want to worry about the top burning and it came out great and fully cooked. I let the bread cool down for 5 hrs before cutting it, otherwise it will look a little uncooked if you cut it too soon. Also, I added the cold milk to the hot tangzhong (after transferring to a bowl) so I didn’t have to wait for it to cool down. And I mixed the yeast with the flour instead if the milk. Will only use this recipe for white bread from now on.
Thank you for the feedback, Henry!
Wow, I just made this bread. It’s absolutely beautiful. I’ll definitely be making it again. My children pretty much ate the whole loaf warm with butter straight out of the oven .
Thanks for a wonderful recipe
Thank you for the feedback, Robyne! So glad your children loved it! :)
A great recipe to follow! I always wanted to bake bread at home, until I came across your recipe. I have tried it twice, and it has been a super success! The whole family loved it. Thank you for sharing your wonderful recipe!!!
Thank you for the feedback, Joyce! :)
Thank you so much for sharing this beautiful recipe. Simply awesome.
Glad you liked it! :)