If you have ever dreamed of baking bread that is irresistibly soft, pillowy, and tender, then the Super Soft Tangzhong Bread Recipe is exactly what you need to try next. This recipe uses a unique method called Tangzhong, which involves cooking a portion of the flour with water into a smooth paste before mixing it into the dough. The result is bread that stays fresh longer with an unbelievably light texture that melts in your mouth. Whether you are a seasoned baker or just starting out, this recipe is a true game-changer and will quickly become your go-to whenever you crave homemade bread that feels like a warm, fluffy cloud.
Ingredients You’ll Need
The beauty of the Super Soft Tangzhong Bread Recipe lies in its simple, carefully chosen ingredients. Each one plays a crucial role in creating the perfect balance of flavor, softness, and crust color you will love baking and eating.
- Bread flour (3 tbsp for Tangzhong and 2 1/2 cups for dough): Provides the protein needed for strong gluten structure giving the bread its rise and chewiness.
- Water (1/2 cup for Tangzhong and 3/4 cup for dough): Combines with flour to create the Tangzhong paste and helps hydrate the dough fully.
- Low-fat warm milk (1/2 cup): Adds richness and stimulates yeast activation while tenderizing the crumb.
- Unsalted butter (3 tbsp): Gives a deliciously soft texture and creamy flavor while enhancing dough elasticity.
- Egg (2 whole eggs): Contributes moisture, richness, and aids in dough structure and browning of the crust.
- Sugar (3 tbsp): Sweetens the dough subtly and fuels the yeast’s fermentation.
- Salt (1 tsp): Balances flavor and strengthens the gluten network.
- Active dry or instant yeast (1 1/4 tsp): The essential leavening agent that makes the bread rise beautifully.
- Milk for egg wash (a splash): Ensures a beautifully shiny and golden crust once baked.
How to Make Super Soft Tangzhong Bread Recipe
Step 1: Make the Tangzhong
Start by whisking together 3 tablespoons of bread flour and 1/2 cup of water in a small pot until perfectly smooth. Place the pot over medium-low heat and whisk constantly until the mixture thickens to a pudding-like paste. This Tangzhong paste is the secret behind that incredible softness, helping the bread retain moisture during baking. Once thickened, remove from heat and let it cool completely before using.
Step 2: Activate the Yeast
In a small bowl, mix the warm low-fat milk with sugar and yeast. Let the mixture sit for about 5 minutes until you see bubbles or foam forming on top. This shows the yeast is alive and ready to work its magic, ensuring your bread will rise perfectly light and fluffy.
Step 3: Prepare the Dough
In a large mixing bowl, combine the unbleached bread flour, activated yeast mixture, 1 egg, salt, and the cooled Tangzhong. Stir everything together until it forms a sticky dough. Cover the bowl with a damp towel and let it rest for 30 minutes. This resting stage helps develop gluten for a wonderful dough texture.
Step 4: Knead the Dough
Turn the dough onto a clean surface and knead it for 15 to 20 minutes, until it’s smooth and elastic. Then gradually add the room temperature unsalted butter, folding it in completely and continue kneading until the dough shines and feels supple. This step is crucial for creating that ultra-soft crumb we are aiming for.
Step 5: Proof the Dough
Place the dough in a lightly greased bowl, cover it loosely, and set it in a warm spot for about 1 hour until it doubles in size. This first rise allows the gluten to relax and the yeast to produce the delicate air pockets that give the bread its fluffiness.
Step 6: Shape and Second Proof
After the dough has doubled, gently punch it down and divide it into three equal portions. Roll each piece into a rectangle about 4 inches wide, then roll them up tightly into logs from the short end. Arrange these spiral-shaped logs side by side in a greased 9×5 inch loaf pan. Cover and let the dough rise again at room temperature for 40 minutes to develop volume and create that beautiful loaf shape.
Step 7: Preheat and Bake
Preheat your oven to 350°F (175°C). Whisk together one egg with a splash of milk to make an egg wash and brush it gently over the surface of your risen loaf. This will give the bread a stunning golden, shiny crust once baked. Place the loaf in your oven and bake for 30 to 35 minutes, or until the top is golden brown and tapping it produces a hollow sound.
Step 8: Cool and Serve
Carefully remove the bread from the oven and let it cool in the pan just until it’s safe to handle. Then transfer it to a wire rack to cool completely before slicing. This cooling period is essential for the crumb to set perfectly so your slices come out soft yet sturdy.
How to Serve Super Soft Tangzhong Bread Recipe
Garnishes
This bread is a blank canvas for many delicious toppings. For a touch of decadence, lightly spread some creamy butter and a drizzle of honey. Fresh herbs like rosemary or thyme sprinkled on soft butter also complement the subtle sweetness beautifully. You might also try a dusting of powdered sugar for an elegant touch during brunch.
Side Dishes
Super Soft Tangzhong Bread pairs wonderfully with soups and salads. Think creamy tomato soup or a crisp garden salad – the bread’s tender texture soaks up dressings and broths perfectly. It’s also fantastic alongside smoked salmon and cream cheese for an elevated snack or breakfast.
Creative Ways to Present
Slice the bread thickly and toast it lightly for a warm, crispy contrast to its soft center, perfect for open-faced sandwiches or breakfast toasts. For celebrations, transform it into mini pull-apart buns by baking the dough in smaller sections in a muffin tin. The spiral shape also makes it lovely as a centerpiece on your table!
Make Ahead and Storage
Storing Leftovers
To keep your Super Soft Tangzhong Bread fresh, store leftover slices in an airtight container or resealable bag at room temperature. The Tangzhong method helps the bread maintain its softness for several days, much longer than traditional bread.
Freezing
If you want to keep your bread longer, slicing it before freezing makes reheating easier. Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag. You can freeze the bread for up to 3 months without significant loss of freshness or texture.
Reheating
To enjoy your frozen Super Soft Tangzhong Bread, thaw slices at room temperature or warm them directly in a toaster or oven. A quick 5-minute toast brings back the softness and gives you that fresh-baked flavor with a bit of a crunch on the edges.
FAQs
What is Tangzhong and why is it used in this bread?
Tangzhong is a cooked flour and water paste that is added to bread dough to increase moisture retention. It results in an exceptionally soft texture and keeps the bread fresh for longer than traditional recipes.
Can I use all-purpose flour instead of bread flour?
While all-purpose flour can work in a pinch, bread flour has a higher protein content which creates better gluten development, giving the bread its characteristic chewiness and rise.
Do I have to use warm milk when activating the yeast?
Yes, warm milk helps activate the yeast effectively. It creates the perfect environment for the yeast to feed and produce gases, ensuring your dough rises well.
How long can I expect this bread to stay fresh?
Thanks to the Tangzhong method, this bread tends to stay soft and fresh for 3 to 4 days when stored properly at room temperature.
Can I add extra flavors like herbs or cheese to the dough?
Absolutely! Adding herbs, cheese, or even sweet ingredients like cinnamon can personalize the Super Soft Tangzhong Bread Recipe to your taste. Just be mindful of how additives might affect the dough’s hydration and texture.
Final Thoughts
Baking bread at home has never been as rewarding as with the Super Soft Tangzhong Bread Recipe. From the simple ingredients to the magical Tangzhong technique, every step brings you closer to that perfect loaf bursting with softness and flavor. I encourage you to dive in, get a little flour on your hands, and treat yourself and your loved ones to this wonderfully fluffy bread that feels like a warm hug in every bite.
Print
Super Soft Tangzhong Bread Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (approx. 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Western
Description
This Super Soft Bread Recipe produces a light, fluffy loaf with a tender crumb, achieved through the unique Tangzhong method and careful proofing. Perfect for sandwiches or enjoying fresh with butter, this bread combines traditional techniques with homemade goodness.
Ingredients
Tangzhong
- 3 tbsp bread flour
- 1/2 cup water
Yeast Mixture
- 1/2 cup low-fat warm milk
- 3 tbsp sugar
- 1 1/4 tsp active dry or instant yeast
Dough
- 2 1/2 cups unbleached bread flour
- 1 egg
- 1 tsp salt
- 3 tbsp 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 the pot over medium-low heat and cook, whisking frequently, until the mixture thickens into a paste. Remove from heat and let cool completely.
- Activate the Yeast: In a separate bowl, combine 1/2 cup of warm low-fat milk, 3 tablespoons of sugar, and 1 1/4 teaspoons of active dry or instant yeast. Allow the mixture to sit for 5 minutes, or until the yeast is foamy and activated.
- Prepare the Dough: In a large mixing bowl, add 2 1/2 cups unbleached bread flour, the yeast mixture, 1 egg, 1 teaspoon salt, and the cooled tangzhong. Mix until a sticky dough forms. Cover with a damp towel and let it rest for 30 minutes for gluten development.
- Knead the Dough: Transfer the dough to a clean surface and knead for 15-20 minutes until smooth and elastic. Add 3 tablespoons unsalted butter, folding into the dough, and knead until fully incorporated and the dough is shiny and supple.
- Proof the Dough: Place the dough in a lightly greased bowl, cover, and set in a warm place to proof for 1 hour, or until doubled in size.
- Shape and Second Proof: Once doubled, punch down and divide the dough into three equal pieces. Roll each piece into a 4-inch wide rectangle, then roll each into a log from the short end. Arrange the logs, spiral side out, in a greased 9×5 inch loaf pan. Cover and let rise for 40 minutes at room temperature.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Whisk 1 egg with a splash of milk for the egg wash and brush over the risen loaf. Bake for 30-35 minutes, until the bread is golden on top and sounds hollow when tapped.
- Cool and Serve: Remove the pan from the oven and allow the bread to cool until safe to handle. Transfer the bread to a wire rack and cool completely before slicing. Serve and enjoy.
Notes
- The Tangzhong process helps retain moisture and gives the bread its soft texture.
- Kneading time is critical for developing gluten and achieving the ideal structure.
- Make sure the yeast mixture is foamy before incorporating to ensure proper rising.
- Use room temperature butter to blend easily into the dough.
- Adjust oven time slightly depending on your oven to avoid overbaking or underbaking.
- Allowing the bread to cool completely before slicing prevents a gummy texture.
