Baking Great Bread at HomeSoft Tangzhong Milk Bread with Natural Pink Swirl
IntermediateValentine's Zebra Bread: Pink BeetrootSwirl
by Henry Hunter Jr.
Rise Time
2-2.5 hours
Bake Time
35-40 minutes
Yield
12-14 slices
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
A soft, pillowy milk bread with a stunning pink-and-white swirl pattern using natural beetroot and tangzhong method.
Equipment Needed
Ingredients
Tangzhong (Water Roux)
Cook this first and cool before using
Main Dough
Pink Color
Choose one option
Finishing
Pro Tip
Both dough halves must feel identical in consistency. If the pink dough feels wetter after adding beetroot puree, add bread flour 1 tablespoon at a time until it matches the white dough.
Tangzhong
Make the Tangzhong
Day 1 • 10 minutes + 30 minutes cooling
The is a cooked flour-and-milk paste that traps moisture in the dough. It's the reason this bread stays soft for days instead of going stale overnight.
Watch the Technique
Watch how the paste thickens and forms lines as you stir
Click each step to mark complete
Whisk the paste
In a small saucepan, whisk together 25g bread flour and 125g whole milk until smooth. No lumps.
Cook it
Heat over medium-low, stirring constantly with a spatula. The mixture will thicken into a paste in about 3–4 minutes. You'll see lines form in the pan as you stir.
Check the temp
When it reaches 65°C (149°F) or looks like thick mashed potatoes, pull it off the heat.
Cool it
Transfer to a small bowl, press plastic wrap directly on the surface (this prevents a skin from forming), and cool to room temperature. About 30 minutes.
Pro Tip
You can make the tangzhong up to 24 hours ahead. Store it in the fridge with plastic wrap pressed on the surface. Bring it to room temp before using.
Precise Timers
Use these interactive timers to track your stages.
Tangzhong Cook
Tangzhong Cool
Beetroot
Prepare the Beetroot
5 minutes (powder) or 60 minutes (fresh)
The natural beetroot gives you that gorgeous pink color without any artificial dye. Fresh roasted beets give the most vibrant result, but beetroot powder works too.
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If using fresh beets
Wrap 2 medium beets in foil. Roast at 400°F (200°C) for 45–60 minutes until fork-tender. Let cool, peel, and puree in a blender until completely smooth. Strain through a fine-mesh sieve. You want 60g (¼ cup) of pure, smooth puree.
If using beetroot powder
Mix 2–3 tablespoons beetroot powder with 1–2 tablespoons warm milk to form a smooth paste. Set aside.
Pro Tip
Roast the beets the night before if you want a streamlined bake day. The puree keeps in the fridge for 3 days. Canned beets work in a pinch but give less vibrant color.
The pink and white doughs after bulk fermentation
Mixing
Mix the Dough
15–20 minutes
Build the with the tangzhong already mixed in. The butter goes in last, after the gluten has started developing.
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Combine dry ingredients
In the bowl of your stand mixer, add 350g bread flour, 50g sugar, 6g salt, and 7g . Whisk together by hand.
Add wet ingredients
Add the cooled tangzhong, 120g lukewarm milk, and 1 egg. Mix on low speed with the dough hook for 2–3 minutes until everything comes together into a shaggy mass.
Add the butter
With the mixer running on low, add the 40g softened butter in small pieces. It'll look like a mess for a minute. That's fine.
Knead
Increase to medium-low speed and mix for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. It should pull away from the sides of the bowl cleanly.
Windowpane test
Pinch off a small piece and stretch it gently between your fingers. If it stretches thin enough to see light through without tearing, you're done. If it tears easily, knead another 2–3 minutes.
Pro Tip
The dough should feel like a baby's cheek: soft, smooth, slightly tacky. If it's sticking to your hands aggressively, it needs more kneading, not more flour.
Divide
Divide and Color
10 minutes
Split the dough exactly in half and color one portion pink. Even weight means even swirls.
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Weigh and divide
Weigh your total dough. Divide it into two exactly equal pieces. This matters for even swirls.
White dough
Take one half and place it in a lightly greased bowl. Cover.
Pink dough
Take the other half and add your beetroot puree (or beetroot paste). Knead it in, either in the mixer on low speed for 3–4 minutes or by hand on a clean surface.
Even color
Keep kneading until the pink is even throughout. No streaks.
Match consistency
If the pink dough feels wetter after adding the puree, add bread flour 1 tablespoon at a time until it matches the white dough.
Pro Tip
Beetroot adds a subtle earthy sweetness, not a "beet" flavor. If you really can't stand beets, use 2–3 tablespoons of cocoa powder instead for a chocolate-and-white zebra bread.
First Rise
First Rise (Bulk Fermentation)
60–90 minutes
Let both doughs double in size. The yeast is doing all the work here.
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Cover
Make sure both bowls are covered with plastic wrap or damp towels.
Rise
Place in a warm spot (75–80°F / 24–27°C) for 60–90 minutes, or until both doughs have doubled in size.
Check
The dough is ready when you press a floured finger into it and the indent slowly springs back about halfway.
PT90M
Let both doughs rise until doubled, about 60-90 minutes
Pro Tip
Both doughs should rise at roughly the same rate. If one is lagging behind (usually the pink one because the puree adds weight), give it an extra 15–20 minutes.
Precise Timers
Use these interactive timers to track your stages.
First Rise
Laminate
Laminate the Dough
20–25 minutes
This is where the magic happens. Stacking, folding, and rolling the two colors together creates those zebra swirls using the technique.
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Chill first
Punch down both doughs gently. Place both in the refrigerator for 15–20 minutes. Cold dough is easier to roll and handle. Don't skip this.
Roll the white dough
On a lightly floured surface, roll the white dough into a rectangle about 9 inches × 14 inches (23cm × 36cm). Try to get even thickness throughout.
Roll the pink dough
Roll the pink dough into the same size rectangle, 9 inches × 14 inches.
Brush off excess flour
Dust off any loose flour from both rectangles. Excess flour creates dry spots between layers.
Stack
Place the pink rectangle directly on top of the white rectangle. Line them up as evenly as possible.
First fold
Starting from one short end, fold the bottom third up over the middle (like folding a letter). Then fold the top third down over that. You now have 6 alternating layers.
Roll out again
Turn the dough 90 degrees. Roll it out again into a 9 × 14 inch rectangle. The colors will start to marble.
Second fold
Fold in thirds again (bottom up, top down).
Final roll
Turn 90 degrees. Roll out one more time into a 9 × 14 inch rectangle. You should see beautiful layers forming.
Shape the log
Starting from the short end, roll the dough tightly into a log, like you're making cinnamon rolls. Keep it tight. Pinch the seam closed.
Pro Tip
If the dough gets too warm or elastic during lamination and keeps springing back, pop it back in the fridge for 10 minutes and try again. Patience here pays off.
The vibrant pink dough ready for layering
Shape
Shape, Score, and Second Rise
5 minutes active + 45–60 minutes rising
Get it in the pan, the top, and let it proof until it's puffy and proud above the rim.
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Pan prep
Grease your 9×5 inch loaf pan thoroughly.
Place the log
Set the rolled log seam-side down in the pan.
Score the top
Use a sharp knife or bread lame to score 5–8 parallel lines across the top of the log, about ½ inch deep and spaced 1–1.5 inches apart. These cuts create the accordion pattern as it bakes.
Cover
Cover loosely with plastic wrap.
Second rise
Let rise for 45–60 minutes, or until the dough rises about 1 inch above the rim of the pan. It should look puffy, and when you gently press it, the indent should spring back slowly.
PT60M
Let rise until 1 inch above pan rim, about 45-60 minutes
Pro Tip
Score BEFORE the second rise for the cleanest lines. The cuts will open up beautifully as the dough proofs and then bakes.
Precise Timers
Use these interactive timers to track your stages.
Second Rise
Shaping
Shape the Loaf
Two options for shaping your zebra bread
Loaf Pan Log
Creates the classic zebra pattern with accordion scoring
RecommendedClick each step to mark complete
Roll into log
Roll laminated dough tightly from short end into a log.
Pinch seam
Pinch seam closed.
Place in pan
Place seam-side down in greased 9×5 inch loaf pan.
Score
Score 5–8 parallel lines across the top, about ½ inch deep.
Free-Form Boule
The swirl pattern will be less defined but still visible when sliced
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Shape into round
After final lamination fold, gather the dough into a round.
Shape boule
Shape into a tight boule on an unfloured surface.
Place on sheet
Place on parchment-lined baking sheet.
Score
Score a cross-hatch pattern across the top.
Proof Test: Press a floured finger gently into the side of the dough. If the indent springs back slowly (about halfway), it's ready. If it springs back fast, it needs more time. If it doesn't spring back at all, it's slightly over-proofed—get it in the oven right away.
Bake
Bake
Low and slow for enriched dough. We're looking for golden brown without drying it out.
Step by Step
Preheat
While the bread does its second rise, preheat your oven to 350°F (175°C).
Egg wash
Gently brush the top of the risen dough with (1 egg yolk beaten with 1 tablespoon milk). Be careful not to deflate it.
Bake
Place in the center of the oven. Bake for 35–40 minutes. The top should be deep golden brown.
Check for over-browning
If the top is browning too fast, tent with foil after 25 minutes.
Internal temp
The bread is done when it reaches an internal temperature of 190°F (88°C), or when you tap the top and it sounds hollow.
Cool in pan
Remove from oven. Let cool in the pan for 10 minutes.
Turn out and cool
Turn out onto a cooling rack. Let cool for at least 30 minutes before slicing. Cutting too early will squish those beautiful swirls.
Preheat
Bake
Cool in Pan
Cool on Rack
The pink color will deepen slightly as it bakes. Don't panic if your raw dough looks pale. It comes alive in the oven.
Baking Methods
The recommended method for best swirl definition
Equipment: 9×5 inch loaf pan, greased
Place shaped log
Set seam-side down in greased pan.
Preheat oven
350°F (175°C).
Egg wash
Brush with egg wash (1 yolk + 1 tablespoon milk).
Bake
35–40 minutes until deep golden brown and internal temp reads 190°F (88°C).
Tent if needed
Tent with foil after 25 minutes if browning too fast.
Cool
Cool in pan 10 minutes, then turn out onto rack.
"Skip the egg wash and scoring if using the Pullman lid closed. The beauty is in the interior swirl."
Nutrition Facts
Per 1 slice (about 70g) • 12-14 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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