Basic Sandwich Bread

1ml bread flour = 1.93gr 1ml sugar, salt, butter = 1gr Volume loaf pan x 0.3 = gr of required dough For flavored bread, add the same amout of flavor extract as the salt Portioning per piece: 1 small bun: 25 - 30gr 1 medium / default bun: 50 - 55gr 1 pull apart bread: 35gr 1 loaf sandwich bread: 375gr Bread hydration 75% consist of liquid with >50% hydration Hydration level: Milk 87% water Heavy cream 67% water Large egg 74% water Yogurt or sour cream 74% water Liquid sweetener 17% water Butter 16% water Oil no water

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% Daily Values based on a 2,000 calorie diet

Step 1

Mix tangzhong in a bowl. Move to pan and cook on low heat until become thick paste. Let cool on room temp

Step 2

On speed 2-3, Mix flour, sugar, yeast, cream of tartar on stand mixer. Add salt, milk powder and tangzhong. Gradually add milk. Add egg then mix until combined

Step 3

Add butter. Once start combined, increase speed to 5. Mix for 10 mins then rest for 1 minutes. And continue mix on speed 5 for 5 minutes

Step 4

Rest dough for 30 minutes. Punch and divide into 2 balls (375 each). Rest for 15 mins.

Step 5

Flatten dough in vertical as thin as possible. Flip then Fold the left and right side so that the ends meet and the dough width equals loaf pan width. Roll the dough from top to bottom. Make sure to seal for every roll and also for the end part.

Step 6

Put the dough on butter coated loaf pan. On the loaf pan, flatten dough a bit until it fills the pan

Step 7

Pour 240ml hot water to a baking tray, put on the lowest oven rack. Rest the dough covered with kitchen towel on the second lowest rack for 30 minutes (oven turned off). Take out the loaf pan and put on the lid, let it rest for 15 minutes on counter while preheating oven 190c

Step 8

Bake bread for 40 minutes. Take out and immediately hit the pan to the floor to prevent bread from shrinking, and takeout the bread from the pan. Let it cool for at least 2 hours

Step 9

Slice the bread once it cools