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
- 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
- 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 22×12 cm (9″x5″) 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 220 degrees C (425 degrees F).
- 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.