This recipe is shared by Rin and from Pretty Kitchen. Originally for Bacon sandwich, I have adapted it for a plain white loaf. The loaf is fluffy and tall. By using tangzhong, the loaf remains soft for 3 days.
- 80g tangzhong or water roux (using 16g bread flour and 80g water)
- 250g bread flour
- 65g water
- 20g milk
- 3/4 tsp yeast
- 35g sugar
- 30g salted butter
- 1/2 egg or 25g egg (leave other half for egg wash)
1. For tangzhong, mix 16g flour and 80g water in a pot and heat gently. Stir with hand whisk constantly until a thickened paste forms and you can see swirls.
2. Measure out 80g and set aside to cool.
3. Mix all ingredients (including cooled water roux) except butter in a stand mixer, and knead till a rough dough.
4. Add butter and knead till window pane. Cover and proof for 1 hour.
5. Turn out dough onto counter and flatten gently to remove bubbles. Divide dough into 3 parts (about 165g). Form round doughs and rest for 10 min.
6. Roll out each round dough, gently pat away bubbles at edges, then fold 1/3 up and down as shown. Repeat for other 2.
7. Roll out each dough lengthwise and Swiss roll up.
8. Place in loaf tin and proof for 1 hour till close to the brim of tin. Egg wash. If using this same Pullman tin, bake covered at 200 deg C for 50 min. (If not covered, then 40 min at 200 deg C should be enough. Tent the top with aluminum foil if it gets too brown.) If you are not using Pullman tin in this wavy design, then temp and duration needs to be shortened depending on your tin and oven. Invert immediately onto cooling rack, cool for at least 1 hour before slicing.