4 Reviews

I love this simple technique for soft breads. The taste and light crumb is what I want in a sandwich bread or a roll.

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Red Apple Guy January 30, 2013

My first time making bread using the 'tangzhong' method and it came out soft and fluffy. Thank you Donna for sharing this awesome recipe. I just want to highlight a couple of things...I don't have a bread machine and instant yeast so I had to 'proof' the yeast with warm milk and sugar. Also, for me, the baking time was shorter...20-25 min. Overall, the result was well worth the time and effort. This recipe is a must-keep!

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Baker's apprentice February 17, 2013

Just finished making this and very pleased with the results. It is a soft, light bread with a slightly sweet background that slices evenly. I was really happy to see you included the info on amounts at the bottom as I don't have a scale. Can't comment on the staying power yet as just made it. I'm thinking this is going to make a nice sandwich bread and it's scheduled for DH's lunch tomorrow. There were a lot of steps but it's not really complicated, just very complete directions. A different technique that was fun to try and I was pleased with the results. As usual with your recipes Donna - this one worked just as described.

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Bonnie G #2 January 29, 2013

Thank you so much for posting this. I had been looking for mine to no avail. It really does make for a fluffy bread, so soft too. So happy to find this.

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Ilovemy4kids January 17, 2013
Japanese Tangzhong Milk Bread (Water Roux)