If you haven't tried a tangzhong method bread, this is a great recipe to try it out and a fun shape as well! Our host has chosen a uniquely shaped loaf for us this month. This wool bread has been making the rounds as an impressive looking loaf meant to look similar to a roll of wool. It is usually made with a milk bread or soft and fluffy tangzhong bread. I chose a relatively simple recipe for mine and it did indeed turn out a supremely soft and fluffy loaf!
The dough was a milk bread tangzhong recipe from allrecipes. I reduced the sugar by a tbsp and if using a sweet filling, it could probably be omitted altogether though the 2 tbsp did yield a very nice and lightly sweet crumb. I decided on an almond filling because I love almond pastries. I whipped up a quick batch of homemade almond paste and ended up with a bit more filling than I needed. Too much almond filling may ooze a bit, but is so tasty! I used more almond paste than called for and would stick to the recipe next time, though hubby thoroughly approved of the final results for the bread and filling. So soft and fluffy! I think this is the fluffiest milk bread I have ever made, and am definitely keeping the recipe. It turned out a very soft and pleasant dough.
½ cup water
¼ cup all-purpose flour
For the Dough:
½ cup whole milk, warmed (I used 2%)
2 tsp active dry yeast (I used scant 2 tsp instant yeast)
2 tbsp white sugar
¾ teaspoon kosher salt
1 large egg, beaten
2 ½ cups all-purpose flour
2 tbsp unsalted butter, at room temperature
desired filling, or leave the bread plain
2 tbsp whole milk (I used 2%)
¼ cup (60 g) packed brown sugar (I used 30 g light brown and 30 g dark brown sugar)
¼ cup (55 g) softened butter
Preheat the oven to 350ºF (175ºC).
Brush the bread's surface lightly with remaining milk.
Bake in the center of the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes. Remove from the pan and allow to cool completely on a wire rack before serving.
The rest of the Bread Baking Babes
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
- Karen's Kitchen Stories - Karen