Wheat Bread (Tangzhong method)
I used water roux / tangzhong method for this bread. The bread made with this method is very soft and fluffy .
Ingredients
For the tangzhong
- 2 1/2 tbsp Wheat flour
- 1/2 cup Water
For the dough
- 2 cups Wheat flour
- 1 tsp Instant dry yeast
- 2 tbsp Sugar
- 1 tsp Salt
- 1/2 cup Milk ( Room temperature )
- 3 tbsp Fresh cream
- 1 count Egg (small )
- 1 tbsp Olive oil
Directions
Method to make tangzhong
In a sauce pan ,mix wheat flour and water well without any lumps .
Cook over low flame until thick . Keep stirring .
Remove from heat and let it cool very well .
For the dough
In a bowl mix flour, salt, sugar, yeast and fresh cream well .
Add slightly beaten egg . Mix well .
Add milk and tangzhong .
Knead well for 8-9 minutes.
Add olive oil and knead for another 2-3 minutes .
Apply oil on the dough and transfer it in to a well oiled bowl. Cover it with cling film and keep it in a warm place .
Wait for the dough to double in size .
Once doubled in size , knead the dough very gently for 2-3 mins to knock put the air bubbles .
Using a rolling pin, roll it into a rectangle .
Roll the dough into a log shape .
Place the dough into a loaf tin and wait for the second rise .
Do not over proof. Pre heat the oven at 180 degree C with both coils on for ten minutes . Cover the tin with aluminum foil . I used 8'x 3.5" sized loaf tin .
Place the tin on the lower rack and bake for 25 minutes .Take the tin out ,remove the aluminum foil and brush with egg or milk ,Bake for another 5-7 minutes (without the aluminum foil) .
Once done apply butter liberally and allow it to cool for 4-5 hours before slicing .
