Sandwich Bread with Tangzhong
"Sandwich bread with Tangzhong (or water-roux) is tender, soft and stays fresh even after a few days...."
INGREDIENTS
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⅔ cup+1 tablespoon (175 g) water
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¼cup+½ tablespoon (35 g) all-purpose flour
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3 ¾ cups (450 g) all purpose-flour
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¾ cup (180 ml) milk (I used skimmed milk)
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1 teaspoon (3 g) dry yeast
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4.7 oz. (135 g) Tangzhong
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2 tablespoons granulated sugar
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3 tablespoons extra virgin olive oil
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1 teaspoon (8 g) salt
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