White Bread with Tangzhong (updated 8/22/22)
Source: combination of recipes - I'm still experimenting
Tangzhong or water roux is a cooked mix of flour and water used in breadmaking. It makes the bread softer and increase its shelf life.
For Tangzhong:
2 T all purpose flour
3 T cold water
3 T cold milk
Dough:
1/2 cup warm water
1 tsp instant or active dry yeast
all the Tangzhong
1 T sugar
2 1/2 - 3 cups flour, more or less as needed
1 tsp kosher salt
2 T unsalted butter, melted
1 egg
For Tangzhong:
Whisk together flour, water and milk until smooth.
Cook over medium heat, whisking constantly, until starting to thicken and whisk leaves lines through mixture. Let cool to room temp.
For Bread:
Combine water and yeast in bowl of mixer, let sit 5-10 minutes.
Add tangzhong, sugar, flour, salt, butter and egg, knead with dough hook for 5 minutes.
Shape into ball, place in buttered or sprayed bowl, cover loosely with plastic wrap and let rise in warm place until doubled.
Optional - punch dough down and let rise a second time.
Preheat oven to 350.
Form dough into loaf, place in 9x5 buttered or sprayed loaf pan, cover loosely with plastic wrap and let rise until 1 inch above sides of pan.
Bake until top of bread is browned and sounds hollow when tapped, 30-35 minutes.