Ingredients
For the bread dough:
- 1/2 cup low-fat warm milk
- 3 tbsp unsalted butter at room temperature
- 1 egg
- 3 tbsp sugar
- 1 tsp salt
- 2 ½ cups unbleached bread flour
- 3 tbsp bread flour
- ¾ cup water
- 1 ¼ tsp active dry or instant yeast
For Eggwash:
Instructions
Step 1: Make The Tangzhong
- Combine 3 tablespoons of bread flour and ½ cup of water in a small pot. Whisk the mixture until smooth.
- Place the pot over medium-low heat and simmer, whisking frequently, until the mixture thickens into a thick paste. Once thickened, remove from heat and let it cool completely. This is your tangzhong mixture.
Step 2: Activate The Yeast
- In a separate bowl, mix together ½ cup of warm low-fat milk, 3 tablespoons of sugar, and 1 ¼ teaspoons of active dry or instant yeast. Allow the mixture to sit for 5 minutes to activate and bloom.
Step 3: Prepare The Dough
- In a large bowl, combine 2 ½ cups of unbleached bread flour, the yeast mixture, 1 egg, 1 teaspoon of salt, and the cooled tangzhong mixture. Mix until a sticky dough forms.
- Cover the bowl with a damp towel and let the dough rest for 30 minutes to allow the gluten to develop.
Step 4: Knead The Dough
- After resting, transfer the dough to a clean flat surface and knead it for 15-20 minutes, until it becomes smooth and stretchy.
- Add 3 tablespoons of unsalted butter to the center of the dough. Fold the dough over the butter and continue kneading until the butter is fully incorporated and the dough is smooth again.
Step 5: Proof The Dough
- Place the kneaded dough in a lightly greased bowl, cover it, and let it proof for 1 hour in a warm area until it doubles in size.
Step 6: Shape And Proof The Loaves
- After proofing, remove the dough from the bowl and divide it into three equal pieces. Roll each piece into a long rectangle about 4 inches wide.
- Starting from one short side, roll up the dough tightly towards the other side to form a log.
- Place the rolled dough pieces side by side in a lightly greased 9×5 inch loaf pan, with the spiral sides facing out towards the long sides of the pan. Let the dough proof in the pan at room temperature for 40 minutes.
Step 7: Preheat And Bake
- Preheat your oven to 350°F (175°C). In a small bowl, whisk together 1 egg and a splash of milk to create the egg wash.
- After the 40 minutes of proofing, brush the egg wash over the top of the bread loaves.
- Bake the bread in the preheated oven for 30-35 minutes, or until golden on top.
Step 8: Cool And Serve
- Once baked, remove the bread from the oven and let it cool in the pan until it’s safe to handle. Then, transfer the bread to a wire rack to cool completely before slicing.
- Enjoy your freshly baked super soft bread with your favorite spreads or as a delightful side to your meals!
Notes
- Bread flour: Using bread flour gives the bread its characteristic chewiness and structure.
- Sugar: Adds sweetness and helps with browning.
- Salt: Enhances the flavor of the bread.
- Yeast: Essential for leavening the dough and creating air pockets.
- Milk: Adds richness and tenderness to the bread.
- Egg: Provides moisture and richness to the dough.
- Butter: Contributes to the softness and flavor of the bread.
