Ingredients
Method
Make Tangzhong
- Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
- Stir constantly until thickened. 2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
Make Dough
- In your mixing bowl add the Tangzhong mixture, milk, sugar, flour, eggs, and softened butter. Remember, DON'T ADD the yeast or salt at this step. Mix until thoroughly combined. We're not fully kneading in this step. Cover and let this mixture Autolyse for 20-60 minutes.
- After you've autolysed, add in your yeast and salt. Knead in your mixer for 6-8 minutes or until windowpane is reached. This will vary depending on your mixer.
- Form the dough into a ball, put it in a greased bowl, cover and rise for about an hour or until doubled in size. This will vary by the temperature in your home.
- Once it's doubled in size, oil your hands and punch the dough down. Separate into 2 equal pieces, shape loaves, place in an oiled or parchment lined pan, cover and let rise until doubled. When finished rising you can do an egg wash on top before baking for a glossy brown finish.*This recipe was just shy of being 2 pounds of dough, but it still filled out nicely in the small pullman loaf pans. You can also put all of the dough in the 2 pound large pullman loaf pan for a larger loaf if you'd like.
- Preheat your oven to 375 degrees Fahrenheit and bake for 24-30 minutes. This will vary depending on your oven and pans used. The small pullman loaf pans were done at 24 minutes. They will be 190 degrees F in the middle when done.
- When they are done, remove them from the pan and cool on a cooling rack. You can butter the tops if you'd like when they're warm from the oven.