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My NEW FAVORITE Bread recipe! Better than store bought! Tangzhong Brioche FMF!

Grains In Small Places

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This is my new go-to fresh milled flour bread dough, I use it for all the things! I use the Tangzhong method, and it is game changer! This is way better than store-bought bread anyday!
Let me show you how I make Fresh Milled Flour Brioche Bread and Rolls using the Tangzhong Method.

FMF Brioche Recipe- https://grainsinsmallplaces.net/fresh...

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Checkout Some Of My Other Videos:
How To Fit Fresh Milled Flour Into A Busy Schedule: How To Fit Fresh Milled Flour Into Your Cr...
Cornbread Made With Fresh Milled Flour: How To Make Cornbread with Fresh Milled Fl...
Tangzhong Method FMF Soft Bread: One Simple Step for the SOFTEST Bread! | T...
Pumpkin Bread: Pumpkin Bread Made With Fresh Milled Flour
No Waste - Stale Bread Ideas: Before You Toss That OOPS Bread… Try These...Make Fresh Milled Flour Gravy and Roux- Perfect Thanksgiving Gravy with Fresh Mill...
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Guest Baker - Chocolate Cream Pie: Wait—Who Made This Fresh Milled Flour Choc...
Chewy No Bake Granola Bars: Chewy No Bake Granola Bars - Quick, Easy, ...

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20 Comments

@beckylongest2628 9 months ago

Anybody else ready for a another Grains in Small Places cookbook??? Besides me 🤪

@MarianSkinner-m8t 8 months ago

I just want to thank you for showing the whole video on making bread from fresh milled flour. I learn more from your videos than from any other. The dough sticking to sides of mixing bowl is perfectly normal. Thank you!

@bethanyfulton7290 9 months ago

I made this today and I can say it is my new favorite just like you! It is Amazing!

@melaniem4070 3 months ago

Oh my goodness this recipe rocks! I just made my first loaf/buns. Amazing!!

@ChuckThomas 1 month ago

this was awesome-thank you SO much for going to all this trouble to video and explain! God bless you!

@JillWixon 7 months ago

I made this and omg, it is as you said, THE BEST FMW BREAD RECIPE!! I’ve been 100%FMW for over a year now and have made a ton of doughs and this one by far makes the most soft bread I’ve made thus far. This is my go to now too! Thanks for sharing with the world! ❤

@olgabarela8671 6 months ago

Thank you very much! We made it 3 times and it is absolutely delicious! Your bagels recipe is so good, that children fighting for last bagel.
We ordered your book, can't wait to try your other recipes. God bless you 7 times!

@sweetgirlsourdough 4 months ago

I am so excited to try this recipe. Thank you so much for sharing.

@dawnwells5238 8 months ago

You're a fabulous teacher and your cookbook is great with color pictures for each recipe. Definitely should make a spiral waterproof version

@Knitscents 8 months ago

New sub here! I just ordered your cookbook and am starting on my journey with FMF. I was hoping to find a recipe using Tangzhong with FMF and am soooo grateful to you for sharing yours. I've used the Tangzhong method before but only with processed flour which I'm trying to get away from. But the Tangzhong makes such an incredible loaf, I wanted to use it with home milled flour. Thank you so much for showing us how!

@psalm2129 8 months ago

I made this today and it’s YUMM-EEEE!
I have been making your everyday bread recipe for a year. However, this will be front and center for a while! Thanks! 😃

@resthome6136 5 months ago

Excellent recipe, excellent bread! This is simply the best bread I have ever made. Thanks for sharing! 🍞👍

@KelvinWeiss-yv2zh 5 months ago

Another EXCELLENT video. Thank you!

@carolmalko615 7 months ago

I can't wait to try this recipe! I'm so glad I found you.

@marygraceking932 9 months ago

I would love a sourdough version of this!! I guess I could just experiment till I get it right .. thanks for sharing your knowledge!

@sewrealcraftygirl3940 6 months ago

I’ve made your sandwich bread tangzhong recipe several times and love it! Now I have to try this one next!

@fem0501 8 months ago

I got the hard copy of the book today and it is beautiful! The layout is perfect and has lots of tips that we need. Thank you Kara!

@JustPassingThrough2 7 months ago

Thanks! Just love your teaching style and personality! You’re a natural!

@Karyllyn 8 months ago

I just wanted to let you know: this new recipe is fantastic! Finally! The one this replaced was nice, but this one is amazing. I bake for 30 minutes in my oven which brings it to between 157-160 F which is perfect. I baked my 1st 2 loaves last week to 190F, but I was too lazy to put back in the oven this last time (but checked the temp) , so when I sliced into it, it was perfect. Moist and held together better than any other loaf I've made. Thank you!

@annblake9178 9 months ago

Kara, thank you so much for explaining this technique! I have your cookbook and use it all the time! I made your French baguettes for supper and it was delicious! Thank you for sharing all your knowledge!