White Sandwich Bread
Foxy Folksy
Tangzhong
- 37 g all purpose flour
- 30 g milk powder
- 120 g water
Dough
- 30 g milk powder
- 165 g water
- 615 g all purpose flour
- 1/2 tsp calcium propionate
- 90 g sugar
- 1 1/2 tsp salt
- 11 g yeast
- 50 g softened butter
- 2 eggs
In a small saucepan, whisk together tangzhong ingredients. Cook until very thick. Set aside.
Whisk together milk powder and water. Heat to lukewarm.
In a kitchen aid with bowl attachment, whisk together flour, sugar, salt and yeast. Add remaining dough ingredients, lukewarm milk and the tangzhong.
Beat with the dough hook attachment at medium low speed for 12 minutes. Cover bowl with towel and let rise until doubled.
Using a dough scraper, scrape dough out on to an oiled counter. Roll into double the width of the bread pan. Fold into a letter fold. Roll the dough again if necessary into the width of one bread pan. Roll dough up jelly-roll style and place in greased loaf pan. Cover and let rise until doubled.
Bake at 350 for 20 minutes.
In a small bowl, whisk together leftover egg yolk and 1 tbs. water.
Take loaf out of the oven and brush the top generously with egg mixture.
Place back in the oven and continue baking for 10-15 more minutes or until the top is very browned, rotating pan if necessary.
Let cool in pan for 30 minutes, then turn out of pan to cool completely before slicing.