Fresh Milled Tall Sandwich Loaves - Tangzhong Method

5 from 1 vote

Fresh Milled Tall Sandwich Loaves - Tangzhong Method

Ever tried bread that’s so fluffy and tall it practically puts your sandwich to cloud nine? That’s exactly what you get using the Tangzhong method with freshly milled flour — a bit of kitchen magic that transforms your loaf into a soft, tender delight. This bread recipe feels like a warm hug from the inside, perfect for everything from simple PB&Js to gourmet creations. Plus, milling your own flour adds an earthy, wholesome flavor that's hard to beat. If this is your first time baking bread, this is a simple step and rewarding way to delve into the world of homemade bread.

Course Breads

Cuisine American

Keyword tall sandwich bread

Prep Time 45

Cook Time 30

Rise Time 2

Total Time 3 15

Servings loaves

Calories 2513kcal

Ingredients

Tangzhong:

½ cup freshly milled hard white wheat flour finely milled (65 grams)
1 ½ cups water 352 grams

Dough:

1 ½ cups warm water 352 grams
⅔ cup olive oil 131 grams
⅔ cup honey 189 grams
2 teaspoons lemon juice
2 ¾ teaspoons salt
7-8 cups freshly milled hard white wheat flour finely milled (910-1,040 grams)
1 heaping tablespoon instant yeast

Instructions

To make the tangzhong, combine the flour and water in a small saucepan.
Heat over medium heat until it starts to bubble. Continue to stir as the mixture thickens, making sure it does not stick to the pan. Cook until the mixture has thickened, reaching the consistency similar to grits or cream of wheat. Pour in a bowl and allow to cool to room temperature. Once cooled it will be somewhat gelatinized.
For the dough, combine the water, olive oil, honey, lemon juice and salt in the bowl of a stand mixer. Add the cooled tangzhong. It will be lumpy - that is ok.
Add 7 cups of flour. Mix until well combined.
Allow the dough to rest in the mixer for 10-15 minutes before proceeding. This will make a softer loaf and helps to hydrate the fresh flour.
Add yeast and the rest of your flour. Add the flour slowly, 1/2 cup at a time and watch how the dough reacts. You don't want to add too much flour. Add just enough to where a soft dough forms and the dough begins to pull away from the sides of the bowl.
Knead dough until smooth and elastic. This takes about 6-8 minutes with a mixer and 10 minutes if you are kneading by hand.
Do the windowpane test to ensure the kneading has been done properly.
Move the dough to a large bowl and let rise in a warm place. Use a barely warmed oven (preheat for a few minutes and then turn it off) or another warm spot. Allow the dough to rise until double in size, about 30-45 minutes. If rising on the counter, cover the dough and it may take 1-2 hours to double in size.
Turn dough out onto a clean counter and divide dough into 2 equal pieces.
Shape dough into loaves and place in greased loaf pans and allow to rise until double in size again. Since this recipe makes taller loaves, it’s okay to allow the dough to rise out of the pan a little bit, but don’t go too high or it will fall during baking.
Once doubled, bake at 350°F for 25-30 minutes until tops are golden brown and the bread is cooked through, with an internal temperature of 190 degrees F.

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