TANGZHONG (milk paste or as known down south, “roux”)
½ cup non-dairy milk (such as almond, rice or coconut milk)
4 tsp regular wheat flour
½ cup non-dairy milk
1 egg, beaten
½ tsp salt
2 ½ cups Cambrooke Wel-Made Baking Mix
2 tsp instant yeast
1 tsp baking powder
1 ½ tsp xanthan gum
2 Tbs superfine sugar, more or less depending on taste preference
¼ cup butter, softened
Make the tangzhong by heating up milk in a small pot. Stir in wheat flour until a thick paste forms. Pour paste into a medium bowl. Add ½ cup non-dairy milk and beaten egg; mix well.
Place baking mix, yeast, baking powder and xanthan gum in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
Add salt to the dough and knead until incorporated. Repeat with sugar, 1 Tbs at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth. Dough will be sticky & gloppy at first, but it does come together with kneading.
Form dough into a ball and place into a well-oiled bowl. Turn dough to grease on all sides and cover with towel. Let proof at room temperature until doubled, about 1 hour.
Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.
The nutrition information reflects the use of Rice Milk for a non-dairy creamer.