Japanese Tangzhong Milk Bread (Water Roux)

Recipe by Donna M.
READY IN: 3hrs 30mins
YIELD: 1 loaf




  • Make tangzhong (water roux) by wisking together the 25 g flour with the 125 ml of water in a small saucepan.
  • Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
  • Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.
  • Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan.
  • Add remaining ingredients except butter and turn on machine to begin mixing.
  • Mix until ingredients just come together and then add butter.
  • Knead until dough is smooth and elastic and will form a windowpane when stretched.
  • Proof dough, covered, until it doubles.
  • Deflate dough and divide into 4 equal portions, trying to make them as equal as possible (weighing is the best way).
  • Cover and rest 15 minutes.
  • Roll out each portion into an oval shape.
  • Fold each side of the oval to the middle and roll again to flatten the seam.
  • By hand, roll up each portion of folded dough starting at the unfolded end, so it resembles a swiss roll.
  • Place all four rolls into a greased 9" x 5" bread pan with the ends of the rolls facing the long sides of the pan.
  • Cover and proof until doubled.
  • At this point you can apply an egg-wash by beating an egg and lightly brushing it over the top of the dough (optional).
  • Bake in preheated 350 degree F oven for about 30 minutes, until a deep golden brown.
  • Remove from pan and cool on wire rack.
  • If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired.
  • NOTE: for those of you who do not have a scale, the measured ingredients would be: tangzhong=2 Tbsp + 2 tsp flour, 1/2 c water, Recipe=2 1/2 c bread flour, 2 tsp instant yeast, 4 T sugar, 1 tsp salt, 4 tsp milk powder, 1 egg, 1/2 c milk, 3 T butter.