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88 Reviews
Michelle
November 12, 2020
Hi Cynthia, Thank you so much for this recipe and for including the link to the photos. Question: If I want to make this in a stand mixer, what do you recommend I do as far as approximate kneading speed and time? How can I tell it's done kneading? Should I add the butter only by hand or is it okay to also do by stand mixer? Thank you!
TDeu
August 28, 2020
Cynthia, thanks so much for sharing this recipe and being so explicit. I’m new to bread making and this came out PERFECT!
If you’re debating whether to make this or not. Just make it, trust me, you won’t regret it! I didn’t make any changes to the sugar and it came out amazing. Also, “let it cool slightly”?! lol. Good luck with that!
If you’re debating whether to make this or not. Just make it, trust me, you won’t regret it! I didn’t make any changes to the sugar and it came out amazing. Also, “let it cool slightly”?! lol. Good luck with that!
katktdenada
July 2, 2020
It really makes a difference to let the dough cold rise overnight or start it morning and it will rise by dinner time. It’s such a good base recipe. I folded in Ube Jam or red bean or sweet onion jam—- it’s fantastic. Tweaks— is that I did not have whipping cream so I nixed the milk and cream and did 1/2 cup of half and half instead. Just as great if not better!
And 6 tbsp of water is not enough to dissolve the tangzhong gel/paste so you gotta add 6tbsp more liquid (water or milk).
And 6 tbsp of water is not enough to dissolve the tangzhong gel/paste so you gotta add 6tbsp more liquid (water or milk).
xanmama
July 1, 2020
Hi! Can I use the lid with my 9 by 4 inch Pullman pan? If yes, how should I do my last proof? As in how do I proof it such that I can have the lid on prior to baking and also know when the bread will be done since the lid is on during baking? I just got a loaf pan with lid to try since I’ve always made mountain top bread. Hope you can help! :)
CApam
June 30, 2020
Awesome recipe! I’ve made this bread two times in two days (one for me, one to share with my parents): that’s how good it is. I’ve tried using Christine’s recipe as referenced in the author’s overview, but I was not as successful then. Like paulifaktorbakes mentioned below, I really appreciate the notes on texture/stickiness at each stage. My additional note: make sure to butter your baking pan really well before adding the dough for the second rise! I used a 9”x4”x4” Pullman pan, without the cover, baked for 30 minutes.
The only change I made to the recipe was to decrease the sugar down to 2 TBS, which yielded the perfect taste for my preferences.
The only change I made to the recipe was to decrease the sugar down to 2 TBS, which yielded the perfect taste for my preferences.
Sepe D.
May 31, 2020
Hi! If I double the recipe, will it fit a 14x4x4 pan? Thank you!
CApam
June 30, 2020
A 14x4x4 pan is about 1.6 times the volume of a 9x4x4 pan, which Is what I used; the bread rose about an inch above the pan line (as I didn’t cover it). Maybe you can double the recipe, but remove a third after the first rising to shape into rolls and bake in a separate pan.
Zoey W.
May 16, 2020
Hi! When doubling the recipe, do you just double all of the ingredients? Should I expect to add 60 grams more flour (instead of 30g) during kneading. Any help is appreciated!
Cynthia C.
May 16, 2020
Hi Zoey, yes, just double all the ingredients! For adding extra flour, I would go by feel while kneading, rather than measuring out how much more to add. I add about a tablespoon at a time, sprinkling over the dough and my hands, just to keep the dough from sticking too much. I often do not add all of it. I hope that helps!
paulifaktorbakes
April 13, 2020
first, thanks so much for making this recipe so accessible Cynthia! I get nervous baking new thing, and really appreciated your description of how the dough will be sticky, but with the butter worked in, will become what it needs to. It did! It was so so gratifying. I love baking challah bread, but this was my first time making a tangzhong. I'm about to bake it, and already can't wait to try making this again. One question: I squeezed the base of the ovals together; is this necessary or just side by side enough to create that milk bread pull-apart but together consistency?
paulifaktorbakes
May 20, 2020
I’d be delighted to! I use Joan Nathan’s “My Favorite Challah” recipe. I increase the eggs from 4 to 5. And sometimes sneak in an extra tablespoon of sugar :) Let me know if you have any questions!
Cynthia C.
May 20, 2020
This makes me so happy! Thank you for such kind words. As for squeezing the ovals together, I shouldn't think this is necessary as long as the pan is snug enough--the four pieces should meet as they rise and that's enough to form that "pull-apart" effect. I can't wait to try the challah recipe you mentioned!
Srivani M.
April 9, 2020
Can I use APF as I don’t get bread flour at my place.
Cynthia C.
May 16, 2020
Hi Srivani, sorry for the delay in replying! APF should work, the bread just may rise a bit less and perhaps have less developed strands in the crumb. Hope you enjoy if you try it!
Noah
October 19, 2019
perfect recipe i have worked with over the years, i bulk it up and split between bread, donuts, steamed bread.
Cynthia Z.
July 6, 2019
The best bread recipe! Tangzhong is truly a godsend. It yields a heavenly soft bread with a flavorful, chewy crust, and helps keep the crumb soft and moist for several days at room temperature. The enriched dough with butter also makes the dough easier to knead, though I do recommend a bench scraper to get the bits that stick to your counter.
I've made this multiple times in the past week, taking the sugar down to 2tbsp as recommended by others in the comments. The recipe doubles easily, and can be adapted to different configurations. I've made the standard loaf shown in the article, but I've also made buns (10-12 buns per recipe) and 3 mini loafs. Baking smaller loaves/buns takes the cook time down to about 20-22 minutes at 350F.
The bread also takes on fillings/add-ins beautifully. I made a coconut filling (1 cup sweetened coconut, finely shredded; 2 tbsp cake flour, 2 tbsp milk powder, 2 tbsp softened butter, 1/4 tsp salt) and just added it when I rolled and folded the dough pieces. The coconut filling goes great with the buns, too.
I have also added raisins (about 1/2-3/4 cup per loaf), and the bits of sweetness complements the bread very well. I also add them when I am rolling and folding the dough pieces for more even distribution.
I've made this multiple times in the past week, taking the sugar down to 2tbsp as recommended by others in the comments. The recipe doubles easily, and can be adapted to different configurations. I've made the standard loaf shown in the article, but I've also made buns (10-12 buns per recipe) and 3 mini loafs. Baking smaller loaves/buns takes the cook time down to about 20-22 minutes at 350F.
The bread also takes on fillings/add-ins beautifully. I made a coconut filling (1 cup sweetened coconut, finely shredded; 2 tbsp cake flour, 2 tbsp milk powder, 2 tbsp softened butter, 1/4 tsp salt) and just added it when I rolled and folded the dough pieces. The coconut filling goes great with the buns, too.
I have also added raisins (about 1/2-3/4 cup per loaf), and the bits of sweetness complements the bread very well. I also add them when I am rolling and folding the dough pieces for more even distribution.
LULULAND
July 6, 2019
Thanks for your advice! Do I have to use bread flour? I have all purpose flour would love to use that.
Thanks
Thanks
Jyothi M.
May 7, 2019
Perfection! I halved the quantity. of the sugar based on earlier comments. And I think it needs a few more minutes in the oven but will be making this often. Thank you
Elizabeth
December 3, 2018
I made this three times in a week in an attempt to get it right so I have some thoughts to share. The first time, I found my yeast was dead when it didn't rise so I threw the dough away. The second time, I am pretty sure I overkneaded it. I kept kneading it, trying to get it to pass the windowpane test (first time I've ever tried that) instead of just paying attention to the texture/feel. I'm used to using a Kitchenaid mixer with a dough hook rather than hand kneading, so I imagine this is just a matter of getting a feel for it. I also found that when I measured the flour by volume, spooning into a measuring cup, I ended up using most of the additional 1/4 cup the author called for. When I measured it by weight (320 g), I used a little over 1/3 cup to keep it from totally globbing on my hands. The texture ended up great even with that extra flour so I think again, it's just about arriving at the right feel. I did not find the dough too sweet with 1/4 cup sugar as other reviewers said - this is personal preference but I like my shokupan sweet!
Last thing - I need to measure the temp in my oven in case it's off, but the first time I successfully baked it, I found the middle to be raw even though the loaf appeared perfect. An extra 5 minutes would have done it well. That egg wash makes it deceptive. Other recipes for milk bread call for an internal temp of 190F, so when I baked it in a cast iron loaf pan for more even heating, I found that it took about 45 minutes to get that temperature but the interior was perfect. Until I get really great at telling from look and thumping it, I'll probably be using a probe thermometer to check doneness. Thanks for a great recipe. The cast iron made it rise up really beautifully - and the interior had that perfect cloud-like tearaway texture that I love about this kind of bread!
Last thing - I need to measure the temp in my oven in case it's off, but the first time I successfully baked it, I found the middle to be raw even though the loaf appeared perfect. An extra 5 minutes would have done it well. That egg wash makes it deceptive. Other recipes for milk bread call for an internal temp of 190F, so when I baked it in a cast iron loaf pan for more even heating, I found that it took about 45 minutes to get that temperature but the interior was perfect. Until I get really great at telling from look and thumping it, I'll probably be using a probe thermometer to check doneness. Thanks for a great recipe. The cast iron made it rise up really beautifully - and the interior had that perfect cloud-like tearaway texture that I love about this kind of bread!
Hiromi M.
July 15, 2018
I made this again, but doubled the salt and halved the sugar and it is perfect! I can’t stop eating it. Can’t wait to make different versions of this.
Hiromi M.
July 7, 2018
It has a very good flavor and doughy. I can eat the whole thing. I grew up in Japan and breads there are so good, I was disappointed when I moved here. Sourdough bread has good texture, but I hate the flavor. I decided it is just better find a good recipe and make one myself.
I would use a bit less sugar next time. I used Kitchenaid to mix the first part, then knead with 2tbs of flour and butter by hand. I let it sit in the fridge overnight for the first proof.
I think my yeast is getting old, so it didn't rise as much as it should have, so I will try this again with less sugar and new yeast.
I would use a bit less sugar next time. I used Kitchenaid to mix the first part, then knead with 2tbs of flour and butter by hand. I let it sit in the fridge overnight for the first proof.
I think my yeast is getting old, so it didn't rise as much as it should have, so I will try this again with less sugar and new yeast.
CoffeeAndBaconYum
July 18, 2017
Can SAF instant yeast be used in place of the active dry yeast?
Cynthia C.
July 18, 2017
It most certainly can! I love SAF yeast! In that case, you can just whisk it into the flour in Step 3 with the salt and sugar, and you don't need to proof it in the milk first. I hope the bread turns out well for you if you try it!
CoffeeAndBaconYum
July 19, 2017
Thanks for the quick reply! I just got some SAF yeast for the 1st time. Looking forward to trying this recipe!
Lisa L.
May 20, 2017
My dough is currently proofing and, at this point, I'm approximately 96% certain that I overcooked my tangzhong, kudos to my inability to read directions ahead. Not to be daunted at the stiffness of my dough and the soreness in my arm, I added exactly 1-2 tbsp extra of heavy whipping cream (or howevermuch two capfuls equals). My dough was still a bit stiff, but I pushed on and, after incorporating all of my butter, introduced it to my favorite kneading move, something I like to call "throw-dough-at-table-repeatedly-until-it -feels-right," until it was soft as a baby's bottom (or at least, what I imagine a baby's bottom to feel like). As extra insurance, perhaps I should give it a second rise before shaping..? Any advice would be very much appreciated!
Cynthia C.
May 22, 2017
Hi Lisa, I'm sorry I didn't catch this while your dough was still proofing, and sorry that your dough was so stiff! Did you end up giving it an extra rise? How did the bread turn out? I'm not too sure what an extra rise would do, since I've never tried, but I did have one batch turn out too stiff from a little bit too much flour and it ended up baking up just a little shorter and denser. It sounds like you did the right thing if you eventually got it to "baby-bottom" status! What I've begun to like to do with this bread is add 2 1/2 cups of flour at the beginning and reserve the 1/4 cup to add as I knead. I usually end up using most or all of it, but it adds a little extra insurance to make sure the dough isn't too stiff. I know this is a bit too late, but maybe if you feel like giving it another go. Let me know how the bread turned out and thank you so much for trying it!
Lisa L.
May 23, 2017
I ended up not giving it that extra rise, but I did let it rest in the pan for a bit over an hour before baking. I thought it turned out pretty good (though I've never had milk bread before), considering how dry my dough was initially, and my family members were none the wiser! I'm definitely planning on trying it out again sometime - I definitely want to experience the same success that so many other people did!
melissa Y.
April 14, 2017
This is our family's go-to bread (it goes especially well with ham-perfect for Easter leftovers!). I have made it countless of times and it turns out perfectly every time. I double the recipe to make two loaves, though this does max out my pro mixer. I have forgot the tangzhong and it still turns out ok, though the texture is much spongier and softer with it in. This makes loaves comparable to the best bakeries in Japan and I am indebted to Cynthia for sharing!
Cynthia C.
April 14, 2017
Melissa, this just absolutely made my day. Thank you so much for letting me know! I'm beyond thrilled. Wishing you and your family a restful Easter weekend.
tanblanc
March 7, 2017
I just made this bread and it is spectacular! My housemates are going to love me! I replaced the heavy cream for coconut milk and it worked beautifully - and you can't feel the coconut flavor in the end, it really feels like the final taste is exactly what it was meant to be!
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