Monday, January 10, 2011

White Bread with Tangzhong starter

If you have tasted bakery bread in Karnataka (a southern state in India), you will not like the bread that you get in grocery stores here in U.S. Don't know what it is (I think I do - it is the freshness and the bread made with no extra fancy additives), but it just is not the same. All that is required to make bread is some flour, tiny bit of sugar, liquid and yeast. If you look at any store bought bread, there will be at least 20 ingredients on the package. Homemade bread goes dry and stale in 4 days unless it is made with lot of fat and eggs. A store bought bread left on the counter stays soft for about 2 weeks.

This bread stayed pretty soft even after 3 days. If you like the brioche bread taste but don't want to eat so much of eggs and butter, this bread is an awesome alternative. I am yet to convert whole wheat bread recipe to use this starter. That will happen pretty soon.

One year back - Eggless Almond Brownies
All purpose flour - 2 3/4 cups
Sugar - 1/3 cup (You can just use 2 - 3 TBSP. I made it sweet on purpose)
Salt - 1/2 tsp
Butter - 4 TBSP melted and cooled (Can use oil)
Warm water - 1/3 cup (Can use milk)
Tangzhong starter - 1/2 cup measured in dry measuring cup
Instant yeast - 2 tsp
Butter or oil for brushing the loaf after baking (optional)


To make the Tangzhong starter:
Mix 1/3 cup of all purpose flour with 1 cup of water without any lumps. Heat them together stirring continuously. When the whisk or spoon's tracks start being visible, turn off the heat. Pour into a different container and place a plastic wrap directly on the surface to prevent skin from forming. Refrigerate it and use within 2 days or use immediately after it has cooled down. I have read that by placing in refrigerator for several hours and using it makes this starter work better. Just bring to room temperature and proceed with the recipe. I used it after overnight chilling in the refrigerator.

To make the dough:
I used the bread machine to make the dough. Place melted butter, warm water, tangzhong starter, sugar, salt, flour, yeast in the order and turn it on dough setting. When the cycle is complete, take out the dough and proceed with shaping and baking.

To make this by hand: Refer to the method mentioned in either this post or this post.

Grease a 9 X 5 pan. Set aside. Deflate the dough and divide them into 6 parts. You can shape it into a single loaf. I just made the logs and placed them side by side in the greased pan. Cover with an oiled aluminum foil and let it rise till double about an hour in warm temperature. I had to place the pan in the oven with light turned on and it rose in an hour.

Towards the end of rise time, preheat the oven to 350 F. (If you have left the pan in the oven, remove them and then turn it on) You could give a milk and oil or even egg glaze. I didn't do any of that. Bake for 40 - 45 minutes rotating the pan halfway. The bread should be a dark golden brown and should sound hollow when the bottom is tapped. Brush with butter or oil to keep the crust soft. Cool on the wire rack and slice when completely cool. This bread tastes amazing. Very soft and flaky. This would make a great toast or sandwich or perfect with a cup of milk or tea as is.

This loaf is yeastspotted.


Pin It


  1. Lovely texture - beautiful bread!!

  2. Yes u r correct,bread in Blore is definitely better..:)
    ur bread looks delicious dear

  3. umm..adeno nija bidi. Nam Iyengar bakery bread taste illi yava super company breadgu match agalla. Nim bread photos tumba tempting agi ide.

  4. Tangzhong starter,its completely new for me,thanks for sharing,bread looks absolutely prefect..

  5. Wow, wow, wow!!
    Replacing egg is that simple?!

  6. Hey I dont get the concept of this starter..just cooked flour can make wonders???? how can that be? Is there a reasoning which I missed??

  7. Harini,
    I don't know how I missed replying to your comment. It makes a difference because when you cook the flour and water to that temperature and let it cool, the structure of the flour gets gelatinized. That is the reason for moister bread. It holds wetness better.


If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.