Making bread using the Tangzhong method

I just came across this bread making method and am excited about it. I am guessing some others haven't heard of it so thought I would share.

Benefits to the bread are as follows:

• Fluffier
• Moister
• Stays fresh days longer that standard recipes

Process is super simple, you take a bit of flour and add water, then whisk it on the stove top until it turns thick and pudding like. Let it cool and add a small amount to your regular bread dough ingredients.

It can be used with most all types of standard bread recipes (i.e. white bread, rye, french, cinnamon rolls etc...)

For anyone interested here is a link with more specifics:

http://ift.tt/237Z8fU

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Making bread using the Tangzhong method