Ingredients
Roux Starter (Tangzhong)
- ⅓ cup (45 grams) bread flour
- ½ cup (120 mL) whole milk
- ½ cup (120 mL) water
Dough
- 4 ⅔ cups (600 grams) bread flour, plus more as needed
- ¼ cup (100 grams) granulated sugar
- 2 ¼ teaspoons instant yeast
- 2 teaspoons salt
- 2 large eggs
- ¼ cup (60 mL) whole milk, plus more as needed
- ½ cup (8 tablespoons or 113 grams) unsalted butter, softened and cut into cubes
Food Coloring
- Multiple colors of food coloring (enough to color the dough in six small portions to create rainbow colors: typically purple, blue, green, yellow, orange, red)
Instructions
- Make Tangzhong (roux starter): In a small pot, combine ⅓ cup bread flour with ½ cup whole milk and ½ cup water. Whisk over low heat until smooth and thickened so the whisk leaves a clear path at the bottom. Remove from heat, scrape into a glass measuring cup and cover the surface with plastic wrap pressed directly onto the tangzhong to prevent a skin from forming. Let cool to room temperature.
- Prepare Dough Base: In the bowl of a mixer, combine 4 ⅔ cups bread flour, ¼ cup sugar, and 2 ¼ teaspoons instant yeast using the paddle attachment on low speed. Add 2 teaspoons salt and mix briefly. Add 2 eggs, ¼ cup whole milk, and the cooled tangzhong. Mix on low speed until the dough begins to come together.
- Knead Dough: Switch to the dough hook attachment. If dough is too dry and not coming together, add milk one tablespoon at a time. Add the softened butter cubes one at a time, mixing each fully before adding more. Knead on medium speed for 7 to 10 minutes until the dough is soft, tacky (not sticky), and elastic.
- Divide and Color Dough: Divide dough in half; place one half in a greased bowl and cover with plastic wrap to rest. Divide the other half into six small portions. Add a different food coloring to each portion and knead by hand until color is evenly distributed, wearing gloves if desired. Shape each colored dough piece into a ball and place them on a tray covered with plastic wrap. Let rise until doubled, about 60 minutes.
- Prepare Pan and Shape Bread: Lightly butter a 13″x4″x4″ Pullman loaf pan with lid or two standard loaf pans. Roll out the plain dough into a rectangle. Roll out the colored dough balls starting with purple, layering each color while sealing layers with a rolling pin to combine. After final color (red), roll the dough tightly from the short end into a loaf shape and place into the prepared pan(s).
- Final Proof: Cover the pan with the lid or plastic wrap and let the dough rise in a warm, draft-free place until risen nearly to the lid, approximately 2 hours.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C).
- Bake: Bake the loaf for 35 to 40 minutes until the internal temperature reaches 190°F (88°C) and the crust is golden.
- Cool Bread: Remove the bread pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer the loaf to a wire rack and cool completely before slicing to reveal vibrant rainbow swirls.
Notes
- Use gloves while coloring dough to avoid staining your hands.
- The tangzhong method ensures a moist, fluffy crumb that stays soft longer.
- Allow dough to rise in a warm, draft-free spot for best yeast activity.
- If dough feels sticky during kneading, add small amounts of flour gradually but avoid over-flouring which can dry out the bread.
- The Pullman loaf pan with lid creates a perfectly square loaf shape; if using standard pans, the shape will be more typical loaf shaped but still delicious.
- Ensure food coloring is well mixed for even, vibrant colors.
- Let the bread cool fully before slicing to avoid gummy texture from heat.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese-inspired
