Homemade Wonder Bread with Tangzhong

Ingredients

• 20 g all-purpose flour (For the tangzhong)
• 100 g water (For the tangzhong)
• 340 g all-purpose flour (For the dough)
• 90 g milk (For the dough)
• 60 g water (For the dough)
• 25 g granulated sugar
• 15 g nonfat dry milk powder
• 7 g instant yeast
• 7 g fine salt
• 30 g neutral oil (The creator used avocado oil)

Steps

1. 1

   Make the tangzhong first. Whisk the 20 g flour and 100 g water together in a small saucepan until smooth and lump-free.

2. 2

   Cook the flour-and-water mixture over medium-low heat, stirring constantly, until it thickens into a smooth paste. Remove it from the heat and let it cool completely before adding it to the dough.

3. 3

   Add the remaining flour, milk powder, sugar, instant yeast, and fine salt to a mixing bowl. Stir or mix briefly to distribute the dry ingredients evenly.

4. 4

   Add the milk, 60 g water, and the completely cooled tangzhong to the dry ingredients. Mix until a shaggy dough forms.

5. 5

   Slowly stream in the neutral oil while continuing to mix. The dough may briefly separate and look greasy; keep mixing until the oil is absorbed and the dough comes together into a cohesive, smooth dough.

6. 6

   Knead the dough until smooth and elastic, using a stand mixer or kneading by hand. Place it in a lightly oiled bowl, cover, and let it rise at room temperature for about 1 hour, or until noticeably puffy and approximately doubled in size.

7. 7

   Turn the risen dough out onto a lightly floured work surface. Press and flatten it firmly to release the gas and remove large, irregular air pockets; this loaf is intended to have a fine, even crumb rather than large holes.

8. 8

   Shape the dough into a tight log by rolling it up firmly, sealing the seam as you go. Place the log seam-side down in a greased 8 x 4-inch loaf pan.

9. 9

   Cover the pan and allow the shaped loaf to rise again until puffy and approaching the rim of the pan. Meanwhile, preheat the oven to 350°F (175°C).

10. 10

    Bake the loaf at 350°F (175°C) for 28–35 minutes, until the top is golden brown and the loaf sounds hollow when lightly tapped.

11. 11

    Remove the bread from the pan and cool before slicing. Cooling helps the soft crumb set and makes cleaner slices.

Notes

The tangzhong is essential for the characteristic soft texture, so do not skip it. The source specifically recommends pressing out large air pockets during shaping to avoid a loaf with big, irregular holes. Store wrapped at room temperature for several days; slice only after cooling completely.

Nutrition per serving

• bread
• baking
• American
• vegetarian
• soft bread
• sandwich bread
• yeast bread
• oven-baked