Description
This Super Soft Bread Recipe creates incredibly fluffy, tender, and moist bread using the unique Tangzhong method. The bread features a beautifully golden crust and a delicate crumb, perfect for sandwiches or enjoying fresh with butter. The recipe incorporates a yeast activation step, thorough kneading with butter for elasticity, and two stages of proofing to develop flavor and texture before baking at 350°F.
Ingredients
Scale
Tangzhong
- 3 tablespoons bread flour
- 1/2 cup water
Yeast Activation
- 1/2 cup low-fat warm milk
- 3 tablespoons sugar
- 1 1/4 teaspoons active dry or instant yeast
Dough
- 2 1/2 cups unbleached bread flour
- 1 egg
- 1 teaspoon salt
- 3 tablespoons 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 over medium-low heat and cook while whisking frequently until the mixture thickens into a paste. Remove from heat and allow to cool completely.
- Activate the Yeast: In a bowl, combine 1/2 cup warm low-fat milk, 3 tablespoons sugar, and 1 1/4 teaspoons yeast. Let sit for 5 minutes until foamy and activated.
- Prepare the Dough: In a large mixing bowl, add 2 1/2 cups bread flour, the activated yeast mixture, 1 egg, 1 teaspoon salt, and the cooled tangzhong. Mix until a sticky dough forms. Cover with a damp towel and let rest for 30 minutes to develop gluten.
- Knead the Dough: Transfer the dough to a floured surface and knead for 15 to 20 minutes until smooth and elastic. Add 3 tablespoons unsalted butter and knead until fully incorporated and the dough becomes shiny and supple.
- Proof the Dough: Place the dough in a lightly greased bowl, cover, and set in a warm spot to proof for about 1 hour, or until doubled in size.
- Shape and Second Proof: Punch down the dough and divide into three equal pieces. Roll each piece into a 4-inch wide rectangle, then roll them into logs from the short end. Arrange the logs spiral side out in a greased 9×5 inch loaf pan. Cover and let rise at room temperature for 40 minutes.
- Preheat and Bake: Preheat oven to 350°F (175°C). Whisk 1 egg with a splash of milk for an egg wash and brush it over the risen loaf. Bake for 30 to 35 minutes until golden brown and hollow sounding when tapped.
- Cool and Serve: Remove bread from oven and let cool in the pan until safe to handle. Transfer to a wire rack and cool completely before slicing. Enjoy your soft, fresh homemade bread!
Notes
- Use room temperature unsalted butter for easier incorporation.
- Make sure the yeast is fresh to ensure proper rising.
- Allow the dough to rest after initial mixing for better gluten development.
- The Tangzhong paste adds moisture and softness to the bread.
- The egg wash gives the bread a shiny, golden crust.
- For best texture, do not skip the two-stage proofing process.
- Store the bread in an airtight container to maintain softness.
