Wheat Bread (Tangzhong method)

By shanobiju  

May 1, 2016

I used water roux / tangzhong method for this bread. The bread made with this method is very soft and fluffy .

  • Prep: 1 hr
  • Cook: 30 mins

Ingredients

For the tangzhong

2 1/2 tbsp Wheat flour

1/2 cup Water

For the dough

2 cups Wheat flour

1 tsp Instant dry yeast

2 tbsp Sugar

1 tsp Salt

1/2 cup Milk ( Room temperature )

3 tbsp Fresh cream

1 Egg (small )

1 tbsp Olive oil

Directions

Method to make tangzhong

1 In a sauce pan ,mix wheat flour and water well without any lumps .

2Cook over low flame until thick . Keep stirring .

3Remove from heat and let it cool very well .

For the dough

1In a bowl mix flour, salt, sugar, yeast and fresh cream well .

2Add slightly beaten egg . Mix well .

3Add milk and tangzhong .

4Knead well for 8-9 minutes.

5Add olive oil and knead for another 2-3 minutes .

6Apply oil on the dough and transfer it in to a well oiled bowl. Cover it with cling film and keep it in a warm place .

7Wait for the dough to double in size .

8Once doubled in size , knead the dough very gently for 2-3 mins to knock put the air bubbles .

9Using a rolling pin, roll it into a rectangle .

10Roll the dough into a log shape .

11Place the dough into a loaf tin and wait for the second rise .

12Do not over proof. Pre heat the oven at 180 degree C with both coils on for ten minutes . Cover the tin with aluminum foil . I used 8'x 3.5" sized loaf tin .

13Place the tin on the lower rack and bake for 25 minutes .Take the tin out ,remove the aluminum foil and brush with egg or milk ,Bake for another 5-7 minutes (without the aluminum foil) .

14Once done apply butter liberally and allow it to cool for 4-5 hours before slicing .

Always use a good quality yeast . Do not over proof . Temperature of each oven varys .

00:00

84 Reviews

Shano Biju

March 30, 2018

Rashmi..if you are using instant dry yeast , it can be added directly otherwise you need to activate it separately.
I always use lower rod to bake bread.

Rashmi Agrawal

March 28, 2018

Hii have dry yeast written on my packet of yeast..what will be it’s measument in the above recipe n do we need to activate it first. N one more question can the bread be baked with only the bottom rod on with bread in the middle rack
Thanks

Shano Biju

March 18, 2018

Thanushree..please check my brioche bread recipe.

Thanushree

March 13, 2018

Hi Shano, i love this recipe. Have already made it twice. Awesome taste n texture. If i were to replace wwf with apf what would be the qty of liquid to be used. Thank you

Shano Biju

March 1, 2018

Soumya..I use Gloripan instant dry yeast.
200 ml standard measuring cup ..
the dough should rise till 1” below the rim of the loaf tin.

sowmya

February 22, 2018

Hi!!!
this recipe looks fantastic..waiting to try it soon..i just have a couple of questions,
1. Can i use a 240ml measuring cup for this recipe as thats what i have at home
2. how long should i wait for the second rise?
3. I have gloripan instant dry yeast , is that the same as what ur mentioning here
Hoping to hear from you 🙂

Shano Biju

January 8, 2018

200 ml standard measuring cup..🙂

Shano Biju

January 8, 2018

Yes..you can use Amul cream.

Dimple Saini

December 27, 2017

Hi ,Thanks for a lovely recipe .What is the size of the cups to be used for the recipe .Thanks again

Shilpo

December 13, 2017

Amaaaazing recipes.. Amul cream can be used for this recipe?

Shano Biju

August 8, 2017

No dear.. you can’t. Hydration is too high in this recipe..

Shano Biju

August 8, 2017

Yes Annie..Grease the loaf tin well with refined oil.

Shano Biju

July 26, 2017

It is because of over proofing..Do not over proof or over knead the dough..The texture will change.

Annie

July 26, 2017

Hi Shano. Should the loaf tin be greased before the second rise?

Lakshmi

July 23, 2017

Can I made bread sticks with this dough?

manju

July 8, 2017

Dear Shano Ma,am,
yours recipes are awesome and easy too. tried twice the wheat bread. both times the top of the bread sinks in the middle at the last stage of baking. why is it so? taste and texture is really awesome. I added 1 tbsp extra sugar. Is it because of that.?

Shano Biju

July 6, 2017

Reshma..you can knead it in Kitchen aid..
Reduce the kneading time to 4-5 mins..

Reshma

June 30, 2017

Does the mixing has to b done wid or can use kitchen aid stand mixer?will it mk any difference

Shano Biju

May 17, 2017

Cream gives extra softness to the texture..Sarmistha 😊

Sarmistha

April 29, 2017

In case I do not have cream, can I use milk instead?

Shano Biju

April 13, 2017

Thankyou so much for the appreciation..😍

Shano Biju

April 13, 2017

Yes..reduce it by 50%..Use a smaller tinand reduce the baking time too..

Shano Biju

April 13, 2017

Thankyou Manjary for the appreciation..😍

Swati

April 8, 2017

Hi Shano, I tried this receipe of your and it’s outstanding. It was amazingly soft and brilliant. Thanks so much for great recipe.
Thanks

Swati

April 7, 2017

Hi Shano , what if I want to make half of the quantities you suggested. all quantities to be reduced by 50% or there are differences? Looking forward to try your recipe after reading great comments and great pics of the product.

Manjary Baria

April 6, 2017

Tried this today. I just loved this bread texture perfect and very soft. Never fail recipes are here. Just try and enjoy… U vl enjoy baking seriously 😃

Shano Biju

March 27, 2017

Sonali..please send the pics via FB messenger to me..
The dough should be well hydrated..otherwise there will be change in texture..

Shano Biju

March 27, 2017

Neeta..I use MR40L and I always bake in lower rack..

Sonali Biju

March 26, 2017

Good evening Madam. I have been following your recipes for breads and rolls and it works really good.
But for my last 3 bakes of Wheat Bread, the texture of bread is not coming correct. I make dough using stand mixer. I had kept it for proofing. all ingredients used were fresh. But dough did not rise much. is there a possibility that the texture might change due to climate conditions. I stay in Kochi and nowadays it is very hot and humid here.
Looking forward to your suggestion.

Neeta

March 23, 2017

Shano when we bake the bread without the foil, do we again place in lower rack??

Shano Biju

March 6, 2017

Thankyou Preeti..😊

Preeti

March 2, 2017

Hi Shano….
Tried this wheat bread… And it was just awesome…. Thank you so much….

Shano Biju

January 26, 2017

Krishan ..fresh cream makes the bread softer..you can bake it in microwave convection mode..

Krishaan

January 25, 2017

Hi,

can we leave out fresh cream in this receipe? will that make any big difference?. I have only microwave at home. in which material should I buy the tin? like can I use metal?

Shano Biju

January 19, 2017

Divya..cling wrap it and came be stored for two days..

Divya

January 19, 2017

Hi Shano, how long can this bread be stored in the fridge?

Shano Biju

December 23, 2016

Oh..crater type..
Reduce the temperature a bit..and dough should not be overproofed..Sonali..

Sonali Biju

December 21, 2016

have tried other recipes for wheat bread but I bet yours is the best one. Bread comes out really soft. the only issue was that the was getting some cracks (crater type) on the surface of the bread. But the texture came out really soft.
will be happy if you could advice on the crater issue.
Thank you so much for the lovely recipe

Shano Biju

November 11, 2016

No ..you cannot.

Shano Biju

November 11, 2016

Sorry Urooj..
I didn’t get you..

urooj

November 11, 2016

Can I use baking soda instead of yeast since I’m allergic?

urooj

November 11, 2016

Hey can we use this recipe for diet purposes?

Shano Biju

November 5, 2016

Thankyou so much for lovely feedback Gitanjali 😊

Gitanjali

November 5, 2016

Tried it today shanoji ..gave it the shape of ladi pav and added chilli flakes and oregano… FANTASTIC !!! Thank yu !

Shano Biju

November 4, 2016

Thankyou Nadia for the lovely feedback 😊

Nadia

November 4, 2016

Hi Shano..tried this recipe..turned out so soft n good. .thank u 🙂

Shano Biju

November 2, 2016

Oh..will try to post a video shortly.

Mohammad Khwaja Moinuddin

November 2, 2016

Hello ma’m, I didnot know how to roll into a log. If u can add some pics at tht step would be good. So i went ahead and rolled pretty wide folds. After the bread was done when I wans cutting the loaf was seperating out into layers starting from.the mid section and also turned out dry :-(. Will try again but rolling part im not clear yet

Shano Biju

October 28, 2016

Mohammad..One advantage is ,when you roll it flat ,it would release the gas bubbles and you get a beautiful fine crumbed loaf and a lovely circular pattern when sliced.
You can also shape it into a log directly.

Mohammad Khwaja Moinuddin

October 27, 2016

Hello ma’m for shaping the log you are rolling it flat and then rolling the dough into a log. What advantage does this process have? Compared to the usual shaping into a log directly

Shano Biju

July 22, 2016

Priti .. I used 8’x 3.5″ sized loaf tin .

Priti

July 22, 2016

Hi Shano,

I would like to try out your recipe. can you please tell me what size tin have you used? Earlier i had tried out some recipe but the bread came out flat. So i read somewhere that you have to use the right size tin.
Thanks in advance.

Shano Biju

July 12, 2016

Hi Sabari,
Use butter instead of cream..

Sabari

July 10, 2016

Hi, I am planning to try this bread today, but I do not have fresh cream at home. Is there any substitute that I can use? Thanks in advance

Shano Biju

July 4, 2016

Thankyou Charandeep for the lovely feedback..
Yes ..you can.You should double allthe ingredients and bake in two loaf tins..

Charandeep

July 4, 2016

Hi Shano, I tried this bread yesterday and it came out fabulous. I want to ask you if I can double the recipe and if yes, should I double all the ingredients including the yeast and the tangzong? thanks

Shano Biju

July 4, 2016

Anupama ..To my knowledge most of the bread recipes contain yeast..
I do not have any idea of yeast free bread .. Give me sometime.. Let me check..

Anupama kataria

July 2, 2016

Hello mam ,plz give us a no yeast eggless bread recipe , plz plz bcz many jains don’t consume yeast. A common recipe for breads . Plz oblige

Shano Biju

June 27, 2016

Thankyou Lakshmy .. Thankyou for trying the recipe…

Lakshmy

June 26, 2016

The bread turned out to be very tasty and soft. This will be my go-to bread recipe from now. Thanks a lot Shano!

Shano Biju

June 23, 2016

Preeti ,
If active dry yeast is used ,then you need to proof it separately..
I used instant dry yeast here..It can be added directly.

preeti maheshwari

June 21, 2016

How to use yeast? Do we need to leave it for frothing?

Shano Biju

June 21, 2016

Vinita ..Always use good quality imported instant yeast ..You can add extra milk if you feel the dough is too thick.

Vinita

June 21, 2016

I tried this recipe twice. The first time the bread was soft but did not rise an d the second time, it was hard and did not rise.The second time I did not cover it with a foil. I followed the recipe measurements as mentioned. Please tell me what you think i am doing wrong. I use a convection microwave to bake.

Shano Biju

June 16, 2016

Yes Surabhi ..you can .

Shano Biju

June 16, 2016

Hi Prabitha..
Cream makes the bread softer and lighter.I have tried wheat yogurt bread ..Taste was good but slightly dense..

Prabs

June 14, 2016

Hi Shano, lovely recipe! Have you tried using full fat yogurt instead of cream? If you did, how did it turn out?

Surabhi Nepalia

June 12, 2016

Hello shano mam,
Can I use malai instead of fresh cream, as I’m short of fresh cream right now.. please help

Shano Biju

June 9, 2016

I used chapathi atta Nidhi..

Shano Biju

June 9, 2016

Rashmi, The dough should not touch the rim of the loaf tin .It should be 1″ below the rim .

Shano Biju

June 9, 2016

Thankyou so much Reema ..

Shano Biju

June 9, 2016

You can try Brenila.. I used Amul fresh cream..

Shano Biju

June 9, 2016

Fresh cream makes the bread lighter

Shano Biju

June 9, 2016

Thankyou Rachana ..

Nidhi

June 2, 2016

Hi have you used normal chapati aata or whole wheat bread flour?

Rashmi

June 2, 2016

Trying the right now 🙂 it’s kept fr frst rise ….
How long approx should we wait fr the second rise ?

Reema

June 2, 2016

I was hunting for a whole whet bread recipe since long. Tried your recipe yesterday , it has come out very well . Thanks a lot.

Brenila Prasad

June 1, 2016

Hi.. Thanks for the recipe.. I got a query.. Can I use non-dairy cream instead of fresh cream?

Saillaja

June 1, 2016

Cn we omit fresh cream in the recipe

Rachana

June 1, 2016

Good receipe

Shano Biju

May 29, 2016

Hi Lakshmi..
You can use convection mode oven. I always use my OTG..

lakshmi

May 26, 2016

hi iam Lakshmi.can we made this bread in convection mode oven,if we can pl suggest me methos

Shano Biju

May 9, 2016

Komal ..you can add 2-3 tbsp of milk or water .You can omit the egg .

Komal

May 9, 2016

I would like to try your recipe. But we are vegetarians and I would appreciate you help in providing the substitute for egg.

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