Einkorn White Bread with Tangzhong
This recipe for einkorn flour white bread uses the Tangzhong method to create a fluffy sandwich bread that can be sliced as thin as you want!
Servings 1 loaf
Ingredients
For the Tangzhong
- 1/3 cup einkorn flour
- 1 cup water
For the Bread
- 2 ½ cups einkorn flour
- 2 tbsp honey (or less to taste)
- 1/2 tsp salt
- 1 packet instant yeast (2 1/4 tsp)
- 2 eggs
- 6.5 Tbsp milk
- 120 g tangzhong be sure to measure this
- 3 tbsp butter, room temp
- butter or oil for rising bowl
Instructions
Tangzhong:
- Place water and flour in a heavy bottom pan, whisk thoroughly until there are no more lumps.
- Continue whisking constantly over medium heat until the mixture thickens and reaches 165°. This happens very quickly, so be aware!
- Pour Tangzhong into a bowl and let it cool, covered, at room temperature for about 2 hours.
Making the Bread:
- Add all wet ingredients (EXCEPT butter) to bowl of an electric mixer - whisk until smooth (I do this by hand)
- Add dry ingredients to the wet mix, and mix with a dough hook until just combined. Add butter and mix again until smooth.
- Pour batter into a greased bowl and cover. Let rise for about 60 minutes.
- Flour a surface and remove dough from bowl. Using wet hands, pull the 4 sides of the bread and fold it over on itself. (This is the same technique I use for my einkorn sourdough sandwich bread)
- Wet hands again and scoop bread up gently, place in a greased bread pan. I use a 8 1/2 by 4 1/2 USA pan.
- Cover with a towel and let rise for another 30-40 minutes. Be careful not to over rise. If the dough top is starting to look dry, stop rising and go ahead and bake it!
- Bake at 350° for 30-35 minutes, or until the top is a deep golden brown.
- Remove from oven and butter the top of the bread. Remove from pan and cool for 30 minutes to an hour before slicing.
- Store in a bread bag for 3-5 days on the counter, or up to 6 months in the freezer.