Wheat Free Classic Milk Bread
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the tangzhong
- 3 tbsp bread flour
- ½ cup whole milk
For the dough
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup warm whole milk (about 110°f / 43°c)
- 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
For the egg wash
- 1 large egg yolk
- 1 tbsp whole milk
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!