If you are a baker chances are you’ve heard of the tangzhong method. If you haven’t heard of it, it is an Asian method where you cook a slurry of flour, milk, and water and incorporate into a yeasted bread dough.
Why should you try it?
It makes breads softer, fluffier, and also extends shelf life. Like a week later your bread will still be fluffy, soft, and tender.
I decided to put it to the test with whole wheat. Would it still be as magically pillowy soft and tender? Would it extend the shelf life? Typically I freeze whole wheat breads that won’t be eaten within 2 or 3 days max.
So what’s the verdict?
At 50% whole wheat:
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!
What about at 100% whole wheat? certainly not then…
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!
Much to my amazement the 100% whole wheat was still incredibly soft, tender, and fresh! I realized after I did cheat by using all purpose flour in the tangzong method but at a mere 2 tablespoons I’m not going to fret over that.
For fun I also tried some in a pullman pan (using a double batch as it is a long loaf). It made for some amazing tea sandwiches!
This bread is DEFINITELY worth the 5 minutes of extra work. You’ll be rewarded with amazing bread whether you want to use all, part, or no whole wheat. And while it is typically made with the signature look of placing 3 or 4 rolls of dough in the bread pan it won’t affect the outcome if you just make it into a regular loaf.
Soft Milk Bread – with whole wheat variation
Ingredients
For the Tangzhong:
- 1/2 cup whole milk
- 3 Tablespoons all purpose flour
For the dough:
- 300 grams (2 1/2 cups ) all purpose flour, or all or part whole wheat flour
- 1/2 cup whole milk
- 4 Tablespoons unsalted butter, melted
- 1 large egg
- 3 Tablespoons vital wheat gluten (if using all whole wheat flour)
- 2 Tablespoons dry milk (1 Tablespoon non instant milk powder)
- 2 Tablespoons honey
- 1 Tablespoon instant yeast
- 1 teaspoon fine sea salt
Instructions
Make the tangzong:
- In a small saucepan over medium low heat, combine all the tangzong ingredients by whisking until well combined. Continue to whisk until mixture thickens, about 5 minutes. Set aside to cool to lukewarm.
- (Sometimes I speed this up by adding the whole milk to the tangzong if the milk is cold. This evens out the temperature in both so I don’t have to wait.)
Make the bread:
- In the bowl of a stand mixture, combine all bread dough ingredients and the tangzong (warm milk slightly if you haven’t added to the hot tangzong all ready).
REMEMBER, ONLY ADD VITAL WHEAT GLUTEN IF USING ALL WHOLE WHEAT.
- Knead for 10 to 15 minutes. The dough should be smooth and elastic.
- Rest in a lightly greased bowl, covered, for 60 to 90 minutes or until dough is raised (may not double, that’s okay). I usually go the full 90 minutes.
- Gently deflate dough and either shape into a loaf or divide into 3 or 4 equal pieces and make each peace into a roll. Place into a lightly greased 8 1/2″ by 4 1/2″ loaf pan.
- Cover with lightly greased plastic wrap or shower cap and raise for 45 minutes.
- Brush the bread with whole milk if desired and bake at 350 degrees for 30-35 minutes or until a thermometer inserted in the center reads 190 degrees.
- Cool in the pan for a few minutes then transfer to a wire rack to cool completely.
- Store at room temperature for 5-7 days or freeze for longer storage.
For a pullman loaf:
- Make a double batch of dough. Cover with greased lid for second proof. Bake for 45 minutes or until bread is 190 degrees.
