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white bread recipe using tangzhong
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4.92 from 12 votes

Soft and Fluffy White Bread Recipe using Tangzhong

Make the softest and fluffiest White Loaf Bread without using commercial or synthetic bread softener at all using this recipe. Nothing beats healthy and homemade bread!
Prep Time1 hr 30 mins
Cook Time35 mins
Total Time2 hrs 5 mins
Course: Breakfast
Cuisine: American
Keyword: white bread, white bread recipe
Servings: 18 slices
Calories: 115kcal
Author: Bebs


  • 130 ml whole milk -lukewarm
  • 1 tbsp instant dry yeast
  • 350 grams all-purpose flour
  • 60 grams sugar
  • 1 teaspoon salt
  • 1 large egg
  • 30 grams unsalted butter
  • 1 small egg + 1 tablespoon water for egg wash

Tangzhong / Water Roux

  • 25 grams flour
  • 100 ml milk


  • Prepare the water roux or Tangzhong first by whisking together the flour and milk in a saucepan and cooking it while stirring or whisking continuously over medium-low heat until it gets a pudding-like consistency. Let it cool down to room temperature before using.
  • Using a stand mixer with dough hook attachment, mix the flour, sugar and salt together. Add the yeast, Tangzhong, butter, egg, and lukewarm milk then mix for 12 minutes at medium-low speed. It will be very sticky at the beginning but just keep on beating until the dough is smooth and no longer too tacky.
  • Form the dough into a ball and coat it with oil. Place in a bowl and cover with a kitchen towel or plastic wrap. Let it rise until it almost doubles in size (30 mins-2 hours).
  • Gently punch down the dough and transfer on a surface greased with oil. Roll the dough in a rectangle, with a length almost thrice the length of the loaf pan. Then fold like a letter, from right covering the center then from left covering both layers. Then roll the dough jellyroll fashion from the end closest to you towards the farther end.
  • Place the dough in a 5"x9" loaf pan greased with oil with the seam facing down and cover with kitchen towel. Allow the dough to rise for the second time until it doubles in size.
  • Bake in a preheated oven at 180°C for 20 minutes with the pan placed on a lower or middle rack.
  • In a small bowl, beat 1 small egg and 1 tablespoon water until frothy. Take out the loaf from the oven and brush the exposed part with egg wash then place back in oven for to go on baking for another 10-15 minutes or until top is nice brown and shiny.
  • Take the loaf out of the oven and let it cool down for some minutes. Remove it from pan to cool down completely. Slice with a bread knife in your preferred thickness.



If you do not have a stand mixer, then simply knead by hand for about 10-15 minutes. Perform the windowpane test to check.
This recipe makes one small but tall loaf of bread.


Calories: 115kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 91IU | Calcium: 21mg | Iron: 1mg