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.
Do you think you could make this in a bread machine?
Hello Anna! Unfortunately, I have not tried dough with tangzhong in the bread maker so I cannot guarantee the result. If you do try it though, please let me know how it turned out. Thanks!