Enriched Bread - Tangzhong Method (Ankarsrum Mixer)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while powdered milk can be more economical.

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey adds flavor and moisture, while corn syrup is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can provide binding properties while being plant-based.

Make the Tang zong by combining 50 g bread flour and 240 ml milk in a pan, mixing until smooth, and heating to 65°C (149°F) until thickened.

Remove the Tang zong from heat, transfer to a bowl, cover with plastic wrap, and let it cool completely.

In the bowl of a stand mixer, add 4 medium eggs, 50 g sugar, 30 ml olive oil, 7 g instant yeast, and the cooled Tang zong; mix until combined.

Add about half of the 500 g bread flour to the mixture and sprinkle 10 g salt over it; mix until it forms a shaggy dough.

Add the remaining flour and mix until combined, then knead the dough for 12-15 minutes until smooth and stretchy.

Add 113 g unsalted butter to the dough while mixing, and continue to knead for another 10-12 minutes until fully incorporated and silky smooth.

Transfer the dough to a lightly greased bowl, cover, and let it rise on the counter for 30 minutes.

After 30 minutes, refrigerate the dough for at least 4 hours for a slow rise.

After 4 hours, remove the dough from the fridge, gently knock the air out, and divide it into two equal pieces.

Shape one piece into a loaf by dividing it into 8 equal pieces, flattening and folding each piece into a tight ball, and placing them into a buttered loaf pan.

Divide the second piece into 5 equal pieces, flatten each, and fold them in to shape for hamburger buns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens