Soft and Fluffy White Bread Recipe using Tangzhong
4.9(42)
Make the softest and fluffiest White Loaf Bread without using commercial or synthetic bread softener at all using this recipe. Nothing beats healthy and homemade bread!
04Gently punch down the dough and transfer on a surface greased with oil. Roll the dough in a rectangle, with a length almost thrice the length of the loaf pan. Then fold like a letter, from right covering the center then from left covering both layers. Then roll the dough jellyroll fashion from the end closest to you towards the farther end.
05Place the dough in a 5"x9" loaf pan greased with oil with the seam facing down and cover with kitchen towel. Allow the dough to rise for the second time until it doubles in size.
06Bake in a preheated oven at 180°C for 20 minutes with the pan placed on a lower or middle rack.
07In a small bowl, beat 1 small egg and 1 tablespoon water until frothy. Take out the loaf from the oven and brush the exposed part with egg wash then place back in oven for to go on baking for another 10-15 minutes or until top is nice brown and shiny.
08Take the loaf out of the oven and let it cool down for some minutes. Remove it from pan to cool down completely. Slice with a bread knife in your preferred thickness.