Fresh Milled Flour Brioche Bread With The Tangzhong Method

This Fresh Milled Flour Brioche Bread Made With The Tangzhong Method has quickly become my family’s FAVORITE bread dough for everything! It makes the most delicious, heavenly rolls, buns, and bread! This dough is also perfect to use for cinnamon rolls as well.

I adapted my Tangzhong Sandwich bread recipe to get this recipe. If you want that regular sandwich bread instead of this Brioche, you can find that recipe HERE.

More Ways to Use This Fresh Milled Flour Tangzhong Brioche Dough

This Fresh Milled Flour Tangzhong brioche dough is one of those recipes that earns a permanent place in my kitchen. Its soft, enriched crumb makes it incredibly flexible, meaning you can shape it far beyond a simple loaf. Once you make this dough, you’ll find yourself reaching for it again and again for all kinds of bakes, including:

• Soft dinner rolls – pillowy and perfect for holidays or everyday meals.
• Burger or sandwich buns – sturdy enough to hold fillings, yet tender with every bite.
• Cinnamon rolls or sweet rolls – rich, fluffy, and ideal for swirls and fillings.
• Pull-apart bread – great for sharing, whether sweet or savory. HERE is my instructions for a garlic and cheese loaf. Also, I have a sweet option- monkey bread recipe HERE you can use the instructions for this dough.
• Brioche-style hot dog buns – way better than store-bought in both texture and flavor.
• Savory herb rolls – add garlic, herbs, or cheese for a dinner-table favorite.
• French toast bread – baked specifically to slice thick for making French Toast.

This dough truly adapts to whatever you need, making it a reliable, go-to base for everyday baking, working for both sweet or savory ideas.

Ingredients To Make Fresh Milled Flour Brioche With The Tangzhong Method

• 6&1/8 cup fresh milled flour, divided 735g (Hard wheat for this. I use 615g hard white wheat and 120g of Kamut.) *See notes for alternatives
• 1 cup milk 250g (can sub for water if needed)
• 2/3 cup water 160g
• 8 TBSP softened butter, unsalted 113g (1 stick)
• 4 TBSP Honey 84g (can sub for sugar)
• 2&1/2 tsp sea salt (If using salted butter, decrease to 2&1/4 tsp salt)
• 4 eggs 200g
• 1 TBSP lemon juice 15g
• 4 tsp instant yeast (Use 4&1/2 tsp if using active dry yeast)

Instructions To Make Fresh Milled Flour Brioche With The Tangzhong Method

Make The Tangzhong Paste

1. Firstly, mill the flour. I mill 735g total of wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.
2. So, let’s use part of the flour to make the paste. 
3. Put 1/2 cup of fresh milled flour (60g) and 1 cup milk (250g) into a sauce pan, stir to combine.
4. Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature.
5. I like to add the butter to the paste to softened the butter, and also to help the paste to cool down a bit quicker.

Make The Dough

1. While that mixture is cooling, put the water, honey, salt, eggs, and lemon juice into your mixer. (If you don’t have lemon juice, you can sub for vinegar. This helps the loaf to last on the counter a bit longer, and softens the loaf as well.)
2. Mix these ingredients to incorporate. Then add in the paste mixture with butter after it has cooled a bit.
3. Then, add the remaining flour into the mixing bowl, and mix to combine until no flour is left. Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften. Because the yeast is not in the mixture yet, you can do this autolyse period for longer if you prefer.
4. After the autloyse period, then put in the yeast, and mix to incorporate.
5. Once the yeast is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.
6. Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.
7. Once the dough is nice and stretchy, and doesn’t easily tear. Then, cover and allow it to rise until double. This can take somewhere between 1-2 hours. (Instant yeast or warmer rooms will be closer to 1 hour. Active dry yeast or cooler rooms will be closer to 2 hours.)
8. While the dough is rising, prepare your bread pans with parchment paper, or grease them with softened butter.

Shape & Bake The Loaves

1. Once the dough has doubled in size, place some olive oil on your counter, and hands. Then, divide the dough in half. This will make two large loaves, OR you can make one loaf and a batch of twelve rolls with the other half of the dough.
2. Shape the dough into 2 bread loaves with some surface tension. I like to flatten each piece of dough, then fold two corners into make a triangle tip. Then, lightly pull (not so tight that it rips the dough) to create tension, and roll the triangle into the dough all the way up until it forms a loaf. You can pinch the ends together. After shaping, the top should have a tight tension on the top of the loaf, this helps with the rise also. *see video
3. Put each shaped loaf into each prepared bread pan, cover, and then allow to rise a second time. 40-50 minutes. (*Tip- usually the second rise time is close to half the the first rise time.)
4. During the end of the second rise, preheat the oven to 350*F.
5. Once the loaves have risen, they should appear nice and puffy, then bake for 38-43 minutes. Check the center of the loaf to make sure they are done. The internal center of the loaf should be at 190*F for yeast breads.
6. Once they have finished baking, remove from the oven, and carefully dump them out of the bread pans onto a cooling rack. I like to place mine on their sides as the cool. 
7. Once the loaves have cooled, you can slice and enjoy. If you slice into them while they are still hot, this can cause them to be crumbly the next day or gummy. So, try to resist cutting them while hot.

How To Store Fresh Milled Flour Brioche Bread Made With The Tangzhong Method

Fresh milled flour brioche bread made with the Tangzhong method will last a little longer on your counter than bread without using this method. However, we still love to allow the loaf to cool completely, then slice it and place it in a freezer safe container or bag. Freeze for up to 4 months. To thaw, just place however many slices you want on the counter to come to room temperature, usually about an hour or so.

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Checkout Some Of My Other Recipes

Sandwich Bread Tangzhong

Dinner Rolls Tangzhong

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Fresh Milled Flour Recipe Index

Fresh Milled Flour Brioche Bread Made With The Tangzhong Method Printable Recipe

Fresh Milled Flour Brioche Made With The Tangzhong Method

Grains In Small Places

This Fresh Milled Flour Brioche Bread Made With The Tangzhong Method has quickly become my family's FAVORITE bread dough for everything! It makes the most delicious, heavenly rolls, buns, and bread! This dough is also perfect to use for cinnamon rolls as well.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Rise & Cooling Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs 30 minutes mins

Servings 2 loaves

Ingredients

  

• 6&1/8 cup Fresh milled flour, divided 735g (Hard wheat for this. I use 615g hard white wheat and 120g of Kamut.) *See notes for alternatives
• 1 cup milk 250g can sub for water if needed
• 2/3 cup water 160g
• 8 TBSP softened butter, unsalted 113g 1 stick
• 4 TBSP Honey 84g can sub for sugar
• 2&1/2 tsp sea salt If using salted butter, decrease to 2&1/4 tsp salt
• 4 eggs 200g
• 1 TBSP lemon juice 15g
• 4 tsp instant yeast Use 4&1/2 tsp if using active dry yeast

Instructions

 

Make The Tangzhong Paste

• Firstly, mill the flour. I mill 735g total of wheat berries to get my fresh milled flour. But, this flour will be used in two different places in the recipe.
• So, let’s use part of the flour to make the paste.
• Put 1/2 cup of fresh milled flour (60g) and 1 cup milk (250g) into a sauce pan, stir to combine.
• Heat this mixture on medium-high heat until it forms a paste. This should only take about 3-5 minutes. Once it forms a paste, remove from the heat, and allow it to cool at room temperature.
• I like to add the butter to the paste to softened the butter, and also to help the paste to cool down a bit quicker.

Make The Dough

• While that mixture is cooling, put the water, honey, salt, eggs, and lemon juice into your mixer. (If you don’t have lemon juice, you can sub for vinegar. This helps the loaf to last on the counter a bit longer, and softens the loaf as well.)
• Mix these ingredients to incorporate. Then add in the paste mixture with butter after it has cooled a bit.
• Then, add the remaining flour into the mixing bowl, and mix to combine until no flour is left. Cover, and let this mixture sit for about 15 minutes. This is the autolyse period and it allows the fresh milled flour to absorb the liquid and the bran to soften. Because the yeast is not in the mixture yet, you can do this autolyse period for longer if you prefer.
• After the autloyse period, then put in the yeast, and mix to incorporate.
• Once the yeast is added, Start the kneading process. Make sure not to knead the dough with the cover on your mixer, this will overheat your dough, and cause it to break down.
• Knead until the dough is nice and stretchy. Typically, 6-8 minutes in a Bosch style mixer, 16-20 minutes in an Ankarsrum style mixer, or 25-30 minutes in a Kitchen aid mixer (allow extra time for a Kitchen Aid style mixer to have breaks in between kneading to prevent overheating of the mixer.) These kneading times will vary for everyone, this is just the most common times for these style of mixers.
• Once the dough is nice and stretchy, and doesn’t easily tear. Then, cover and allow it to rise until double. This can take somewhere between 1-2 hours. (Instant yeast or warmer rooms will be closer to 1 hour. Active dry yeast or cooler rooms will be closer to 2 hours.)
• While the dough is rising, prepare your bread pans with parchment paper, or grease them with softened butter.

Shape & Bake The Loaves

• Once the dough has doubled in size, place some olive oil on your counter, and hands. Then, divide the dough in half. This will make two large loaves, OR you can make one loaf and a batch of twelve rolls with the other half of the dough.
• Shape the dough into 2 bread loaves with some surface tension. I like to flatten each piece of dough, then fold two corners into make a triangle tip. Then, lightly pull (not so tight that it rips the dough) to create tension, and roll the triangle into the dough all the way up until it forms a loaf. You can pinch the ends together. After shaping, the top should have a tight tension on the top of the loaf, this helps with the rise also. *see video
• Put each shaped loaf into each prepared bread pan, cover, and then allow to rise a second time. 40-50 minutes. (*Tip- usually the second rise time is close to half the the first rise time.)
• During the end of the second rise, preheat the oven to 350*F.
• Once the loaves have risen, they should appear nice and puffy, then bake for 38-43 minutes. Check the center of the loaf to make sure they are done. The internal center of the loaf should be at 190*F for yeast breads.
• Once they have finished baking, remove from the oven, and carefully dump them out of the bread pans onto a cooling rack. I like to place mine on their sides as the cool.
• Once the loaves have cooled, you can slice and enjoy. If you slice into them while they are still hot, this can cause them to be crumbly the next day or gummy. So, try to resist cutting them while hot.

Video

Notes

-Make sure you are using mostly a hard wheat for bread recipes. You can use all hard white wheat if you don’t have Kamut (Khorasan,) but I highly recommend using a little Kamut. You can sub hard red in for the hard white, or part of the hard white, but you may need to increase the amount of flour by just a bit if so.

-To use active dry yeast, hold back some water and a pinch of sugar to activate your yeast during the autolyse (resting phase) before kneading. The mixture should be nice and foamy after about 10-15 minutes. (If it’s not, then the yeast won’t give a nice rise.) Then add in the yeast mixture before kneading.

-Fresh milled flour brioche bread made with the Tangzhong method will last a little longer on your counter than bread without using this method. However, we still love to allow the loaf to cool completely, then slice it and place it in a freezer safe container or bag. Freeze for up to 4 months. To thaw, just place however many slices you want on the counter to come to room temperature, usually about an hour or so.

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