I adapted the Peter Reinhart's "White Bread variation 2" recipe from The Bread Baker's

Apprentice for the bread machine. I also adapted the recipe to make a Light WholeWheat loaf.
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In addition, I added a Tangzhong roux to make an even lighter loaf. This makes the best,
lightest sandwich bread and the best white bread and light wheat breads that I have
seen come out of a bread machine.
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Volume Ingredient Bakers %
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- Light Whole-Wheat Bread (add 3 ingredients below and Remainder of Ingredients)
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1-2/3 cups Bread flour (200 g) 47 %
1-2/3 cups Whole-wheat flour (200 g) 47 %
1/4 cup Wheat germ (25 g) 6 %
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- White Bread (add bread flour below and Remainder of Ingredients)
3 cups Bread flour (425 g) 100 %
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Remainder of Bread Ingredients 57.8 %
1/2 cup Water (approx.) (115g) 27.0 % (used in Tangzhong roux)
1/3 cup Buttermilk (80g) 18.8 %
1 Egg (55 g total wt) 12.9 %
2 Tbsp Powdered milk or Dry Coffee Creamer (13 g) 3.0 %
2 Tbsp Malted Milk Powder (13 g) 3.0 %
1 1/4 tsp Salt (7.5 g) 1.8 %
2-1/2 Tbsp White or Brown Sugar (32 g) 7.5 % (white sugar for white loaf & brown sugar
for whole wheat loaf)
3-1/3 Tbsp Butter, softened (32 g) 7.5 %
2-1/4 tsp Instant yeast (7 g) 1.6 %
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To make the Tangzhong roux in a microwave:
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Take 1/2 cup (120 g) of water and 3 Tbsp (20 g) bread flour
and mix well in a Pyrex measuring cup with a fork or small whisk.

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Heat 25 seconds in a microwave (Mine's an 1100-watt). Stir well.
Heat 10 seconds more in a microwave. Stir well.
Heat 5 seconds more in a microwave. Stir well.
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The Tanzhong roux should now be be over 150-F creamy and pudding-like.
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Add to remaining Ingredients:
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Stir the Tangzhong roux together with the buttermilk and beaten egg.
Stir the powdered milk, salt and sugar in to liquid ingredients.
Mix well until smooth.
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Pour the liquid ingredients into bread machine. Add the softened butter.
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Add the flour(s) to the bread machine. Finally add the yeast to the
top of the flour.
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Set the bread machine on WHITE or REGULAR CYCLE, 1-1/2 LB (0.75 KG) LOAF.
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Press START.
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In the first few minutes of kneading, add a small amount of water or flour as required to
make a firm, slightly sticky dough that could be kneaded by hand.
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Makes One 1-1/2 LB (0.75 KG) loaf.