1/2 recipe of tangzhong (see below)
1/2 c milk
3 tbsp butter
2 c bread flour
1/2 c whole wheat flour
4 tbsp sugar
1/2 tsp salt
2 tsp yeast
Place all ingredients in bread machine pan, following the manufacturer's ingredient order. Start dough cycle. Grease a large loaf pan (9 x 5"), a square pan (11 x 11"), an oblong pan (9 x 13"), a round pan (9"), or a flat, sheet pan. When dough is done, divide dough and shape as desired.
large loaf pan (grease and flour pan): Shape dough into a traditional loaf shape or make a short, 6-strand braid). Let rise for 40 minutes. Bake at 350 degrees for 30 minutes.
square pan: Divide dough into 16 pieces. Shape into balls and place in 4 x 4 arrangement. Let rise for 30-40 minutes. Bake at 375 degrees for 14 minutes.
oblong pan: Divide dough into 15 pieces. Shape into balls and place in 3 x 5 arrangement. Let rise for 30-40 minutes. Bake at 375 degrees for 13-15 minutes.
round pan: Shape dough into round ball. Let rise for 40 minutes. Bake at 350 degrees for 30 minutes.
flat, sheet pan:
Loaves/Rolls may be finished with a "wash".
1/3 c flour (original recipe called for bread flour)
7/8 c water (original recipe called for 1 cup)
Heat flour and water in a small saucepan, whisking constantly, until thickened to a paste. Set aside to cool or refrigerate if not using immediately.