Texas BBQ's Legendary Homemade Bread Recipe

Описание: Texas BBQ’s best-kept secret isn’t just the meat — it’s the bread. In this video, I’ll show you how to make the same soft, buttery BBQ bread you’ll find at legendary Texas smokehouses. Perfect with brisket, pulled pork, or just a slab of butter.

This recipe uses a Tangzhong base for that ultra-soft, fluffy texture that stays fresh for days. Whether you bake often or it’s your first time, follow along — I promise it’ll be the best bread you’ve ever made.



🔥 SHOP MEAT N' GREET MERCH - Bad Day To Be A Brisket Hat as seen in video: https://www.meatngreetbbq.com/product...

🌡️ ESSENTIAL BBQ TOOLS:
Best Instant Read Thermometer: https://alnk.to/aeZyl7x
Hog Sprayer: https://amzn.to/3VOhEZs
Pink Butcher Paper: https://amzn.to/3xDQah8
Butcher Paper Cutter: https://amzn.to/4d17BaH

🔪 MY TOP 3 KNIVES:
Victorinox Fibrox Pro 12" Slicing Knife: https://amzn.to/3YGzgcD
Victorinox Swiss Classic 8" Fillet Knife: https://amzn.to/3KzyypH
Mercer Curved Boning Knife: https://amzn.to/3YIXrH9

👇 FULL RECIPE 👇
Before starting:
Take eggs out of the fridge — they need to be room temperature.
Tangzhong:
30g bread flour
40g water
90g whole milk

In a small saucepan over medium-low heat, whisk together flour, water, and milk until it thickens into a smooth paste. Remove from heat, transfer to a glass bowl, and let cool to room temperature.

Primed Yeast Mixture:
180g whole milk (heated to 95°F)
14g instant yeast (2 packets)
Stir yeast into the warm milk and let sit for 8 minutes to activate.

Main Dough:
480g bread flour
11g Diamond Crystal kosher salt
53g white sugar
1 whole egg (room temperature)
2 egg yolks (room temperature)
Tangzhong (prepared earlier)
Primed yeast mixture (prepared earlier)
63g unsalted butter (softened)

Egg Wash:
1 whole egg
Splash of milk

Finishing:
30–50g salted butter (for brushing after baking)

Instructions

Mix Dry Ingredients:
In the bowl of a stand mixer, combine 480g bread flour, 11g salt, and 53g sugar. Mix on low speed to blend.

Add Wet Ingredients:
Add the whole egg, egg yolks, primed yeast mixture, and Tangzhong paste. Mix on medium speed until fully incorporated.

Incorporate Butter:
Gradually add the softened butter. Continue mixing until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.

First Proof:
Lightly flour a surface and shape the dough into a tight ball. Place seam-side down in a lightly greased bowl, cover with a damp towel, and let proof in the oven with the light on (no heat) for 1–1.5 hours, until doubled in size.

Shape the Dough:
Punch down the dough to release air. On a lightly floured surface, shape it into a loaf to fit your bread pan. Place seam-side down in a lightly greased loaf pan.

Second Proof:
Spray plastic wrap with oil and cover the loaf (oil side down). Let rise for 30 minutes, or until the dough rises about 1–1.5 inches above the pan.

Bake:
Preheat oven to 350°F. Whisk together 1 egg with a splash of milk and brush over the top of the dough.
Bake uncovered for 30–33 minutes, until golden brown on top.

Finishing Touch:
Melt salted butter in a small saucepan until lightly golden. Brush over the top and sides of the bread after baking. Let cool before slicing.

Shopping List

Bread flour (at least 1.5 lbs)

Whole milk (1 quart or more)

Unsalted butter (1 stick minimum)

Salted butter (for finishing)

White sugar

Instant yeast

Diamond Crystal kosher salt

1 dozen eggs (for dough and egg wash)

Plastic wrap

Cooking spray or oil (for greasing pans and plastic wrap)