After trying various America’s Test Kitchen (ATK) white bread recipes, I found that American bread couldn’t compare to the fluffy loaves from Korean bakeries.
Finally, I have refined this sandwich bread recipe over multiple years, which I can honestly say is “Better than any sandwitch bread I’ve ever tasted!”
Background: It All Started with the NYT Recipe
- I had tried several ATK bread recipes but found that the results never justified the effort.
- Then I came across New York Times’ Milk Bread recipe.
- Using the tangzhong method gave the interior a unique moistness, and the crust had a wonderful texture.
- It was the first time I thought, “This might actually be better than the Korean bakery bread I grew up with.”
Since my family loved it, I kept making it, and because it became the most frequently baked bread, I continuously sought improvements. 👇
Years of Refinement: Finding the Golden Ratio
🍞 Step 1: First Adjustment
- The biggest problem with the original NYT recipe was that it was too sweet.
- I cut the sugar in half, and → the flavor became much more balanced and satisfying.
🍞 Step 2: Adding Whole Wheat for Depth of Flavor
Applied ATK Tip: I learned that substituting up to 15% of the total flour with whole wheat has minimal impact on the texture.
- I replaced 10% (70g) with whole wheat flour → the plain white bread gained a complex flavor profile, completing a richer taste
Tip: Since whole wheat flour is used in such small amounts and spoils quickly, I store it in the freezer.
🍞 Step 3 ✅ The Golden Ratio Complete
- While experimenting with hamburger bun recipes (still not fully satisfied with those 😅), I’ve learned the point where fluffiness was maximized based on the egg/butter ratio.
- I tried applying that ratio to my sandwich bread recipe, and it worked!
- Halved the eggs (2 → 1)
- reduced butter to ¾ (8 Tbsp → 6 Tbsp).
- The bread’s flavor and aroma remained unchanged, but the texture significantly improved.
📌 Final Recipe
This is the optimized recipe for my family’s palate, perfected after using over a pound of yeast through countless trials.
Tangzhong (same as the original recipe)
| Ingredient | Amount |
|---|---|
| Bread Flour | 45 g |
| Milk | 1/2 cup |
| Water | 1/2 cup |
Dough (Final Ratio)
| Ingredient | Amount | Adjustment |
|---|---|---|
| Bread Flour | 580 g | Reduced to account for whole wheat |
| Whole Wheat Flour | 70 g | Flavor added (10% substitution) |
| Sugar | 60 g | 1/2 of the original recipe |
| Yeast | 1 tbsp | |
| Egg | 1 | 1/2 of the original recipe |
| Milk | 7/8 cup | |
| Salt | 2 tsp | |
| Butter | 6 tbsp | ¾ of the original recipe |
Tip 1: I use King Arthur brand flour. If using other flours, you may need to adjust the milk quantity slightly.
Tip 2: Follow the same procedure as in the NYT recipe, but I use the entire tangzhong to make two loaves.
Optional: Pullman Pan vs. Loaf Pan
After I started developing this recipe, ATK released their Shokupan (Japanese White Bread) recipe.
It’s plain and firm, practical for sandwiches, but still lacks that “wow” factor.
However, that recipe prompted me to start using a Pullman Pan.
- Pros: Every slice is uniform in size, making sandwich making very convenient.
- Cons: The crust does not harden, which reduces the appealing texture.
Tip: Because each has pros and cons, I still alternate between the two pans depending on my mood.
Pullman Pan Tips
- Use the same golden-ratio dough as above.
- Divide the dough into 4 equal portions, each weighing 8.5 oz.
- To brown the crust, I open the lid about 10 minutes before the bread is done. However, sliding the lid at that stage can easily ruin the loaf. To prevent that, I invert the lid and place another pan on top as a weight while it bakes.
📝 Closing Thoughts
The reason I made this bread so many times—using over a pound of yeast—is simply because my family absolutely loves it.
By incorporating tips from ATK, drawing inspiration from my hamburger bun experiments, and continuously improving the recipe, I have finally created this golden ratio, which I am now happy to share with you as well.
💬 If you have any questions or feedback, please leave a comment!
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