Description
Recreate the soft, nostalgic taste of Wonder Bread with this easy-to-follow homemade recipe. Perfect for sandwiches or toast, this fluffy and slightly sweet loaf will be a family favorite.
Ingredients
Scale
- For the Tangzhong:
- 1½ ounces (⅓ cup) all-purpose flour
- 6 ounces (¾ cup) whole or low-fat milk
- For the Dough:
- 15 ounces (3⅓ cups) bleached all-purpose flour
- 2 ounces (¼ cup) granulated sugar
- 1½ ounces (⅓ cup) malted milk powder
- 2 teaspoons instant yeast
- 1½ teaspoons Diamond Crystal kosher salt (or ¾ teaspoon table salt)
- 6 ounces (¾ cup) whole milk
- 1½ ounces (¼ cup) room-temperature coconut oil
Instructions
- Prepare the Tangzhong:
- Heat flour and milk in a saucepan over medium heat, whisking until it forms a thick paste. Cool to 120°F before using.
- Mix Dough:
- In a large bowl, combine flour, sugar, malted milk powder, yeast, salt, milk, and the cooled Tangzhong. Mix until a dough forms.
- Knead the Dough:
- Knead for about 12 minutes until the dough is smooth and elastic. It should pass the windowpane test.
- First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm area until it doubles in size (30–45 minutes).
- Shape and Second Rise:
- Shape the dough into a log and place it in a greased loaf pan. Let it rise until it crowns over the pan, about 25 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake for about 45 minutes, or until the internal temperature reaches 200°F. Cool completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: American
Keywords: Wonder Bread