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!
For the Tangzhong
For the Bread
(or less to taste)
packet instant yeast
(2 1/4 tsp)
be sure to measure this
butter, room temp
butter or oil
for rising bowl
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.
Einkorn White Bread with Tangzhong https://www.amodernhomestead.com/soft-einkorn-flour-white-bread/