Tasty Bread (Asian Style White Sandwich Bread) (2024)

Tasty bread is an Asian-style white loaf bread that is soft, sweet, and very delicate. They are perfect for sandwiches or eaten plain.

Tasty, back in the Philippines, is one of the staple bread in every household. Like pandesal, it is so widely versatile that it can be enjoyed any time of day, from breakfast to dinner, and the merienda (snack time) in between.

When my husband bought a loaf of Asian-style tasty one day, I was instantly inspired to re-create my version. The white bread was so good that I think I have eaten most of the slices myself.

What is Tasty?

Basically, Tasty is a white loaf bread, one that we use for toast and sandwiches. What sets it apart from the western white loaves is that tasty are sweeter and richer.

This Asian-style loaf has a higher amount of milk in the ingredients. I actually adapted this from a Japanese Milk bread recipe. It uses a starter called tangzhong.

Let’s Make It!

Make the starter or tangzhong.

In a small saucepan, combine the milk, water, and flour. Stir until until smooth and lump-free.

Cook the mixture over medium heat, stirring constantly until a paste forms. Remove from heat and set aside.

Make the Bread Dough

In a small bowl, combine warm water, 1 tsp of sugar, and the yeast. Let this mixture sit for about 5 minutes, or until the mixture is foamy. Set aside.

In the bowl of a stand mixer, whisk together the flour, sugar, and salt. Add the milk, egg, starter mixture and yeast mixture. Stir everything with a wooden spoon until incorporated.

Attach the dough hook to the stand mixer and knead on medium speed until a shaggy dough is formed. The dough should start gathering in the center as a single mass.

Add the butter, and continue to knead for 6-8 minutes more. The butter will gradually blend into the dough. The dough should clean the sides of the bowl and is smooth.

To test, take out a small portion of dough with your hands. The dough should be able to stretch thinly. This is a soft, tacky dough. If the dough still breaks easily, knead for a few minutes more.

Lightly dust a bowl with flour. Transfer the dough to the floured bowl, and toss to coat lightly. Cover the bowl with a clean towel and let the dough rise for about 2 hours, or until it has doubled in bulk.

On a floured board, turn the dough over and gently deflate. Cut into 3 equal portions. Working with one portion at a time, roll the dough into an oval that is 1/4 inch thick.

Fold the short edges towards the center to form a rough square, then roll the dough into a log.

Place the logs into a Pullman loaf pan that is 7.5 x 4 x 4.5 inches in size (a 9×5 loaf pan can be used too)*.

Cover the pan and allow the dough to rise once more until the dough is just about 1 inch below the rims of the Pullman loaf. For a 9×5 loaf pan, allow rising until the dough has doubled in bulk.

Bake the bread in a preheated oven at 350 for 30-33 minutes, or until the top is lightly golden. This time may slightly differ when using a 9×5 loaf pan.

Let the tasty bread cool slightly in the pan, then turn it over on a wire rack to cool completely. Bread slices better when it is completely cool.

Enjoy Milky and Sweet White Bread

• Tasty are best enjoyed with a smear of your choice of jam or chocolate spread.
• I love putting them in the toaster then I pat a generous layer of butter.
• You can also enjoy them plain. They are sweet and “tasty” eaten alone.

Storing Tasty Bread

To store tasty, keep them in a container with a tight lid or in a completely sealed bag at room temperature for up 3-4 days.

Tasty Bread Recipe (Asian Style White Sandwich Bread)

Yield: 8

Prep Time: 25 minutes

Cook Time: 30 minutes

Additional Time: 3 hours

Total Time: 3 hours 55 minutes

Tasty bread is an Asian-style white loaf bread that is soft, sweet and very delicate. They are perfect for sandwiches or eaten plain.

Ingredients

For the Starter

• ¼ cup bread flour (34 grams)
• ¼ cup milk
• 2 tbsp water

For the Dough

• ¼ cup warm water (105-115 F)
• 1 tsp sugar
• 2 ¼ tsp active dry yeast
• 2 ¾ cup bread flour (349 grams)
• 1/3 cup sugar (67 grams)
• 1 tsp salt
• ½ cup warm milk
• 1 egg
• ¼ cup butter, softened

Instructions

1. First, make the starter or tangzhong. In a small saucepan, combine the milk, water, and flour. Stir until no lumps remain.
2. Cook the mixture over medium heat, stirring constantly until a paste forms. Remove from heat and set aside.
3. In a small bowl, combine warm water, 1 tsp of sugar, and the yeast. Let this mixture sit for about 5 minutes, or until the mixture is foamy. Set aside.
4. In the bowl of a stand mixer, whisk together the flour, sugar, and salt. Add the milk, egg, the starter mixture and yeast mixture. Stir everything with a wooden spoon until incorporated.
5. Attach the dough hook to the stand mixer and knead on medium speed until a shaggy dough is formed. The dough should start gathering into a single mass.
6. Add the butter, and continue to knead for 6-8 minutes. The butter will gradually be mixed into the dough. The dough should clean the sides of the bowl and is smooth. To test, take out a small portion of dough with your hands. The dough should be able to stretch thinly. This is a soft, tacky dough. If the dough still breaks easily, knead for a few minutes more.
7. Lightly dust a bowl with flour. Transfer the dough to the floured bowl, and toss to coat lightly. Cover the bowl with a clean towel and let the dough rise for about 2 hours, or until it has doubled in bulk.
8. On a floured board, turn the dough over and gently deflate. Cut into 3 equal portions. Working with one portion at a time, roll the dough into an oval that is 1/4 inch thick. Fold the short edges towards the center to form a rough square, then roll the dough into a log.
9. Place the logs into a Pullman loaf pan that is 7.5 x 4 x 4.5 inches in size (a 9x5 loaf pan can be used too)*.
10. Cover the pan and allow the dough to rise once more until the dough is just about 1 inch below the rims of the Pullman loaf. For a 9x5 loaf pan, allow rising until the dough has doubled in bulk.
11. Bake the bread in a preheated oven at 350 for 30-33 minutes, or until the top is lightly golden. This time may slightly differ when using a 9x5 loaf pan.
12. Let the tasty bread cool slightly in the pan, then turn it over on a wire rack to cool completely. Bread slices better when it is completely cool.

Notes

To store tasty, keep them in a container with a tight lid or in a completely sealed bag at room temperature for up 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Oster FPSTSMPL1 Planetary Stand Mixer, Black, 4.5 qt

• Loaf Pan with Lid, Nonstick Corrugated Pullman Loaf Pan ,1lb Dough Carbon Steel Bread Toast Mold with Cover for Baking Bread -Gold

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 294Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 358mgCarbohydrates: 48gFiber: 2gSugar: 10gProtein: 8g

See Also

Filipino cuisine undiscovered