Low Fiber Classic Milk Bread
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Learn more →Ingredients
10 servings
For the tangzhong
- 3 tbsp bread flour
- ½ cup whole milk
Ingredient notePlain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
For the dough
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup warm whole milk (about 110°f / 43°c)Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- 2 ½ cups bread flour
- 3 tbsp granulated sugar
- 1 tsp fine salt
- 1 large egg
- 3 tbsp unsalted butter, softened and cut into pieces
Ingredient noteButter is almost all fat and has no fiber, so the small amount here (about 1 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
For the egg wash
- 1 large egg yolk
- 1 tbsp whole milkIngredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Instructions
- 1
Make the tangzhong: whisk together the 3 tbsp bread flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like paste and leaves a trail when you drag a spatula across the bottom, about 3–4 minutes. Remove from heat and let cool to room temperature.
- 2
Combine the yeast and 1/4 cup warm milk in the bowl of a stand mixer and let stand until foamy, about 5–10 minutes.
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