This was an accident.
I was bored and decided to make bread, but my normal bread recipe book didn't have anything that I really wanted to make, and I didn't have the correct ingredients to make a 'normal' kind of bread.
Instead, I was on Pinterest and saw an interesting and incredibly different kind of bread. Japanese bread!
Very different and quite complex, this took me most of the day, but I enjoyed the challenge, and once again this magical patience that seems to possess inside of me when I bake, helped in the process of making this bread fantastic!
WARNING: It is very complex and requires bench space, multiple spoons, pans and dishes. Have everything prepared if possible beforehand!
Ingredients AND Mixture:
Tangzhong Mixture:
In a mixer (if you don't have one, a hand mixer will do - but not nearly as easy...) combine:
Once the tangzhong is cooled off so it won't hurt the yeast, measure 120 grams of it and add it to the yeast mixture with 1 large egg. Mix gently together and pour over dry ingredients in a large bowl. Let your dough hook work the dough until mixed then add:
Allow the hook to work that in and if your dough is a bit shaggy, add some flour (up to 1/4 cup or so) a little at a time until the dough doesn't cling to the sides to the bowl anymore. Let the mixer knead the dough for about 8 minutes.
Remove the dough onto a lightly floured surface and knead by hand until the dough is less stick, soft warm and working well in your hands.
Place in a large, oiled bowl, covered with plastic wrap, and put in a warm place (I filled a small sink of hot/warm water about 3 inches and placed the bowl over the top so the heat rose up under it). Allow to rise for 60 minutes or until double.
Once risen, divide the mixture into 4 equal pieces. Form each piece into a ball, tucking the dough underneath several times, creating little 'bottom'. Place the four balls in a round cake pan, mine was slightly bigger than 8", and that was slightly too big. Place plastic wrap over the top and allow to rise for 45 minutes to an hour.
Carefully brush with a beaten egg. And bake at 175'C (or 350'F) for approximately 30 minutes. After 20 minutes in the over, lay a piece of tinfoil carefully over the top to keep the bread from over browning.
And voila!
This bread was so easy to eat on its own, warm, but it would be lovely with butter and soup? It is a sweeter bread than expected, so don't be alarmed. It might be better just to eat it straight from the oven.....
That's what I did!!
I was bored and decided to make bread, but my normal bread recipe book didn't have anything that I really wanted to make, and I didn't have the correct ingredients to make a 'normal' kind of bread.
Instead, I was on Pinterest and saw an interesting and incredibly different kind of bread. Japanese bread!
Very different and quite complex, this took me most of the day, but I enjoyed the challenge, and once again this magical patience that seems to possess inside of me when I bake, helped in the process of making this bread fantastic!
WARNING: It is very complex and requires bench space, multiple spoons, pans and dishes. Have everything prepared if possible beforehand!
Ingredients AND Mixture:
Tangzhong Mixture:
- 1/3 C flour
- 1 C milk
- Whisk (rather briskly!) together in a small saucepan over a medium heat until the mixture is thick, pale and very smooth (a few blobs will be okay), but refrain from a complete boil. Remove from the heat and allow to cool.
In a small bowl, combine:
- 1/2 C warm milk
- 2 tsp yeast
- 3 Tbs sugar
- Whisk to combine and set aside to let the yeast start.
In a mixer (if you don't have one, a hand mixer will do - but not nearly as easy...) combine:
- 2 3/4 C flour
- 1 tsp salt
- 1 Tbs powdered milk
Once the tangzhong is cooled off so it won't hurt the yeast, measure 120 grams of it and add it to the yeast mixture with 1 large egg. Mix gently together and pour over dry ingredients in a large bowl. Let your dough hook work the dough until mixed then add:
- 2 Tbs softened butter
Allow the hook to work that in and if your dough is a bit shaggy, add some flour (up to 1/4 cup or so) a little at a time until the dough doesn't cling to the sides to the bowl anymore. Let the mixer knead the dough for about 8 minutes.
Remove the dough onto a lightly floured surface and knead by hand until the dough is less stick, soft warm and working well in your hands.
Place in a large, oiled bowl, covered with plastic wrap, and put in a warm place (I filled a small sink of hot/warm water about 3 inches and placed the bowl over the top so the heat rose up under it). Allow to rise for 60 minutes or until double.
Once risen, divide the mixture into 4 equal pieces. Form each piece into a ball, tucking the dough underneath several times, creating little 'bottom'. Place the four balls in a round cake pan, mine was slightly bigger than 8", and that was slightly too big. Place plastic wrap over the top and allow to rise for 45 minutes to an hour.
Carefully brush with a beaten egg. And bake at 175'C (or 350'F) for approximately 30 minutes. After 20 minutes in the over, lay a piece of tinfoil carefully over the top to keep the bread from over browning.
And voila!
This bread was so easy to eat on its own, warm, but it would be lovely with butter and soup? It is a sweeter bread than expected, so don't be alarmed. It might be better just to eat it straight from the oven.....
That's what I did!!
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