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Celebrating World Bread Day gave me the chance to
audition a brand new bread recipe, utilizing one in every of my favourite methods.   The bread is Japanese Chocolate Milk Bread
from King Arthur Baking Co.  I like the
tangzhong method as a result of the feel of the bread is comfortable and wonderful, and
you’ll be able to’t go fallacious with chocolate.  They
have been so good, that they by no means made it to the freezer for future enjoyment!  I might enthusiastically suggest including
this bread to your baking repertoire.

Japanese Chocolate Milk Bread

Prep 35 minutes

Bake 30 to 35 minutes

Complete 6 hrs

Yield one sandwich loaf

Substances

Tangzhong

Tangzhong additions

  • 4
    tablespoons (57g) butter
  • 1/3 cup
    (76g) entire milk
  • 1 massive
    egg
  • 1
    tablespoon (8g) prompt yeast

Dough

Topping

Directions

1.      To
make the tangzhong:
Weigh your flour; or measure it by gently
spooning it right into a cup, then sweeping off any extra.

2.      Mix
the flour, milk, and water in a small saucepan. Stir over medium warmth till
thickened.

3.      Switch
the tangzhong to a big bowl. Add the butter and whisk till melted, then add
the milk and egg, whisking till easy.

4.      Add
the yeast and stir to mix. Let the combination relaxation for 10 minutes.

5.      To
make the dough:
Mix the tangzhong combination with the
remaining substances (besides the chocolate chips), then combine and knead — by
mixer or bread machine — to make a easy, elastic dough; this might take
virtually quarter-hour in a stand mixer.

6.      Stir
within the chocolate chips; some hand kneading within the bowl might ease incorporation.

7.      Form
the dough right into a ball and let it relaxation in a flippantly greased bowl, lined, for 1
1/2 to 2 hours, till puffy however not essentially doubled in bulk.

8.      Gently
deflate the dough and divide it into 4 items; you probably have a scale every
piece will weigh about 180g.

9.      Flatten
every bit of dough right into a 5″ x 8″ rectangle, then fold the brief
ends in towards each other like a letter. Flatten the folded items into
rectangles once more (this time about 3″ x 6″) and, beginning with a brief
finish, roll them every right into a 4″ log.

10.  Place the
logs in a row of 4 — seam aspect down and aspect by aspect — in a flippantly greased 9″
x 5″
or 9″
x 4″ x 4″ pan
.

11.  Cowl the
loaf and permit it to rise for 1 1/2 to 2 hours, till puffy and risen to
roughly 1″ from the highest of the pan.

12.  Towards the
finish of the rising time, preheat the oven to 350°F.

13.  To
bake the bread:
Brush the loaf with the egg/water (egg wash)
and sprinkle with the glowing sugar or pearl sugar.

14.  Bake the
bread for 30 to 35 minutes, till it is agency on high and a digital thermometer
inserted into the middle reads not less than 190°F.

15.  Take away the
loaf from the oven and funky it briefly within the pan, simply till you’ll be able to switch
it safely to a rack to chill utterly.

16.  Storage
info:
Retailer leftover bread, properly wrapped, at cool room
temperature for five to 7 days; freeze for longer storage.

 

This 12 months’s celebration is hosted by Zorra at 1xUmruhren Bitte aka Kochtopf.  I’m wanting ahead to seeing all the opposite
breads that have been baked and submitted.

 

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