This is another great recipe for soft bread. This recipe is using water roux method same as Hokkaido milky loaf but without whipping cream. This is kind of bread can be made for everyday bread.
It has been quite some times I leave my bread machine aside. Since I don't have the mood to hand knead, this time I let the machine to do the work. The 1st time I follow the exact amount of water 125ml water and turn out sticky dough. Therefore I reduce the water to 110ml and this gave me the right easy handle dough. So do adjust the water level accordingly.
Ingredients: yield about 650g dough
~Water Roux/ Tangzhong Starter
50g bread flour
250ml water
~Bread Dough
(A)
120g water roux starter
110ml water(milk)
55g sugar
5g salt
(B)
350g bread flour
7g milk powder
6g yeast
(C)
30g oil/ butter
Methods:
~ Water Roux/ Tangzhong Starter
1. Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.
2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Store in fridge once it is completely cool.
3. Thaw at room temperature before use. Preferably to use up in 3 days.
~ Bread Dough
1. In a bowl, dilute the water roux starter in 110ml water. Then pour inside bread machine together with sugar and salt.
2. Add in flour from (B). Yeast is the last ingredient adding inside the bread machine. Turn the machine on and let it knead about 10 minutes or dough is formed. Do check the wetness of the dough, if too dry add water or otherwise.
3. Once dough is formed, add in oil and continue knead to form smooth and elastic dough. Cover and rest for 45 minutes.
4. Transfer to working surface. Divide the dough into 3 portions. Shape into balls and rest for 10 minutes.
5. Flatten each ball into rectangle and roll it up like swiss rolls. Repeat the same for the other portions.
6. Place inside a greased loaf tin (I'm using L23cm x W13cm x H8cm cake mould) and rest for 45 minutes.
7. Bake at 180C for 28-30 minutes.
the texture is great! i love this for breakfast!
ReplyDeleteWow!This texture is perfect!!
ReplyDeleteVery soft bread! ;)
ReplyDeleteWow, you bread looks incredibly soft...! I wish I could take a bit :)!!
ReplyDeletej3ss kitch3n, Ah Tze, CaThY, Cooking Gallery,
ReplyDeleteThank you. This recipe goes well in making buns too.
hi vivian, thks for the recipe
ReplyDeletegoing to get my bread maker too, cos i just realized that kneading is really no joke hehehhe..
will try as soon as my bread maker is here :)
Wow, your bread looks soooooo lovely!
ReplyDeleteHi Vivian, I would like to inform you that I have pass an award to you, please drop by my blog to pick up when you are free. Cheers!
ReplyDeleteLove the texture of this bread, I can see it is super soft!
ReplyDeleteYour bread looks sooo soft!!!
ReplyDeleteThe texture looks great. I can eat the whole loaf.
ReplyDeleteSuper soft bread !!
ReplyDeleteYour bread look so soft. I have to try it at home.
ReplyDeleteHi Vivian
ReplyDeleteCan I ask IF can use breadmachine to bake Loaf Bread (Tang Zhong method) means all in by the breadmachine (except the tangzhong method)? Have u try? Coz I don't have a proper oven & I want to use breadmachine to bake bread that's as soft using Tangzhong method.
Thanks
/Geo
Geo,
ReplyDeleteBaking with bread machine should be no problem. But since the temperature is not the same as oven (which can be adjusted according to bread dough condition. The loaf might dry although the crust looks alright. Anyway you can adjust the bread machine baking time once you know the outcome for the 1st time.Hope this will help. Happy baking!
TQVM Vivian, If I'm baking 750g bread (Basic bake) with 350g bread flour, if I add in the tangzhong mix 90g, do I need to reduce my other ingredients (water or breadflour)? Have u try this in your breadmaker?
ReplyDeleteGeo
Geo,
DeleteAre you saying reduce the tangzhong from 120g to 90g? The difference is not much you can just stick to the rest of ingredients. However you might need to add a bit more water.
I didn't bake my loaf (this recipe) with bread machine. Actually I prefer baking with oven as it yield better result.
Hi Vivian, you stated that it's for 2 loaf bread (50g bread flour n 250ml water) so if I make 1 loaf of 750g bread, i put in half of these & every other ingredient remain the same? Well, i will try in this method all the way in the breadmaker, hope it works. Will update..Thanks/Geo
ReplyDeleteTangzhong Starter-25g bread flour/125ml water (makes about 92-93g)
ReplyDeleteRaisin Bread (750g)
water 230ml
white bread flour 350g
milk powder 10ml
salt 7.5ml
sugar 7.5ml
dried yeast 7.5ml
butter 15g & raisins
Used my breadmaker, basic bread program
I'm not too satisfied with the result as its not soft or rise well as without Tangzhong method. I will try again this method but with some minor adjustment to the ingredients. If you do know of the error after viewing the pic, let me know please. err, how do i send u the pic?
/Geo
Do you have Facebook account? We can discuss more via messages.
ReplyDeleteyea, georicky@gmail.com, but I only on my facebook once awhile..let me add u
DeleteThank you very much for the recipe. I have been looking for this milk bread recipe for a while. I tried it out last night and it came out perfect and was a huge hit with the family! My results are at http://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/02/japanese-milk-bread-with-water-roux.html
ReplyDeletealong with a reference to your website. Thanks a bunch!
wow your bread looks so soft and nice :). I notice that you mentioned bread machine. I don't have one so can I knead by hand? Will the texture be the same? thanks
ReplyDeleteYes I'm using bread machine for the kneading but now not anymore. Has been using stand mixer for quite sometimes.
DeleteYes you can knead by hand but is time consuming and required lots of arm strength :D Makesure the dough has been kneaded till elastic stage where the dough can be stretched till very thin without tearing easily. Happy baking!
hi vivian, i tried your recipe in my breadmaker, indeed, it was so much softer than the previous recipes i used. however, i do have 2 problems, firstly, my bread is not stretchy. secondly, my bread is not white but brown. any advise?
ReplyDeleteIs there any substitute for milk powder?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi, Vivian!
ReplyDeletethanks for sharing your recipe. I got this bread recipe's link from Mbak Hesti http://hesti-myworkofart.blogspot.co.id.
Been making bread with this method for 5 times now. and each batch has been a hit in my house.
Love the texture and the dough, imho, was quite easy to work with. I baked the bread with medium 12-piece-muffin-pan and filled them with chocolate, cheese and sauteed mince beef. Once again, Thank you, Vivian! :)