The key to the moist and fluffy crumb is the Tangzhong method originating from China. The core principle is to heat some of the flour and water creating a 'roux'. This gelatinizes the starch in the flour allowing for more liquid to be absorbed. The increased hydration ensures a fluffy crumb and that the bread will stay fresh for longer (for this recipe the hydration is ~72%). This recipe is vegan using almond milk and margarine rather than milk, butter and eggs.
Ingredients for the Tangzhong roux
- 25 g wheat flour
- 100 g water
Mix and whisk the flour and water in saucepan over medium heat. The mix will thicken after a few minutes. Remove from heat and let cool to room temperature.
Ingredients for the loaf
- 165 g almont milk
- 7 g dried active yeast
- 350 g wheat flour
- 60 g sugar
- 5 g salt
- 30 g baking margarine
- Heat the milk until it is lukewarm. Make sure the margarine is soft.
- Combine all ingredients adding the tangzhong and yeast last.
- Knead for 10-15 min in bread mixer until the dough is smooth and elastic.
- Let the dough proof for 1 hour in an oiled bowl. Cover with plastic wrap.
- Divided the dough in three equal sizes.
- Form the dough in three balls and let them rest 10-15 min.
- Roll out each dough ball in a rectangle on lightly floured table.
- Flip over along the long lengths (left and right) such that the width matches the width of load pan.
- Role up the dough.
- Repeat for all dough balls.
- Place the three dough rolls side by side in an oiled loaf pan (use a 1 pound loaf pan).
- Cover with plastic wrap and let it proof until the dough reaches the rim of the loaf pan.
- Brush the top of the bread with almont milk (or use egg wash, but then the recipe is no longer vegan).
- Bake at 180 Celcius for about 35 minutes.
- Remove bread from load pan and let cool.