Wheat bread is my family's favourite now. Initially, H was not comfortable, but as he started tasting it , he nodded his head ,as a signal to go ahead. We don't feel guilty ,as it with white bread. When Swathi of "Zesty south Indian kitchen" gave us a challenge using tangzong method. Prepared dil pasand with it.Had half the tangzhong paste with me.So didn't want to waste it,used it to prepare wheat bread ,which she gave us. It was perfect and moist.
Prep time: 10 mins
Cook time: 170 mins
Yield: 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）
* 110 gm milk
* 45 gm whisked egg
* 100 gm Tangzhong
* 40 gm sugar
* 5 gm salt
* 200 gm bread flour
* 150 gm whole wheat flour
* 6 gm instant dry yeast
* 40 gm unsalted butter, softened at room temperature
Whisk the dry ingredients in the bowl of a stand mixer (if you are using a bread maker, add the ingredients according to the instructions of your bread maker. Note: use your bread maker only for the mixing/kneading stage/first rise).
Add the milk, egg, and the tangzhong into the dry ingredients.
Mix until the ingredients come together, and then knead until it forms dough. Add the butter and continue to knead and medium/high speed until the dough becomes smooth and elastic and no longer sticky.
To test the dough, pull it until it forms sort of a thin membrane. This could take up to 20 minutes.
Take a piece and, using a rolling pin, roll out into an long oval shape.
Fold the dough from left to right