Whole Wheat Bread using Tangzhong Method :Baking Partners Challenge # 8

Baking Partners challenge #8 comes with another interesting recipe of making your own bread at home.Sound wonderful right??? Yes..I enjoyed making my own wheat bread at home and was very happy at the outcome.Swathi@ Zesty South Indian Kitchen suggested two methods of making bread using Tangzhong method(Asian style) and the Scandinavian method of scald flour.This challenge was a very remarkable turning point in my baking skills and am happy that I tried it.(Though I tried twice making the whole wheat bread suggested by some of our friends and wasn't satisfied with the results).This recipe was suggested and adapted from Christine's Recipes.But this tangzhong method had amazing soft texture just like store brought slices.My kids didn't believe that it was homemade bread.I tried it twice and both results were awesome,soft & delicious bread.The first time I tried making four balls,rolled and placed,baking was just lovely but I couldn't cut out neat slices.So,tried again and this time they are all in pictures.Don't they look store brought?? ;) So,don't hesitate to bake your own healthy bread with no high fructose corn syrup and feel happy !!!

Ingredients:

For making Bread

whole wheat flour 150 gm/1 cup/ 16 tbsp) 
bread flour 200 gm/ 1.6 cups /(1 1/2 cups+1tbsp+2tsp)
Tangzhong 100 gm/1/3 cup(refer to below recipe of tangzhong)
sugar 40 gm/2 1/2tbsp
egg 45 gm(I took 1 egg) yolk and white separated, whisked 
milk 1/2 cup/100gm
salt1tsp/5 gm 
instant dry yeast 6 gm /2.12 tsp(I took 2tsp)
unsalted butter, softened at room temperature 40 gm/2.85tbsp

For tangzhong
Bread flour 50 gm/1/3 cup
water(can replace with milk) 250ml/1 cup
 

Method:

For making tangzhong:

• Mix flour in water well without any lumps.(I used milk) Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way. 
• The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done.  If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat. 
• Transfer into a clean bowl,cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up.Let cool.The tangzhong can be used straight away once it cools down to room temperature.Just measure out the amount you need.The left over tangzhong can be stored in frisge upto a few days as long as it doesn't turn grey.If so,you need to discard and cook sone more.(The chilled tangzhong should return to room temperature before adding into other ingredients 

• The mentioned recipe of bread requires 1/3 cup of tangzhong/100gm. This recipe of tangzhong makes two loafs.

 
Making of Bread-

• Whisk the dry ingredients in the bowl of a stand mixer (if you are using a bread maker, add the ingredients according to the instructions of your bread maker. Note: use your bread maker only for the mixing/kneading stage/first rise).  

• Add the milk,egg(reserve the half egg white to brush on top) and the tangzhong.

• Mix until the ingredients come together, and then knead until it forms dough. Add the butter and continue to knead and medium/high speed until the dough becomes smooth and elastic and no longer sticky. To test the dough, pull it until it forms sort of a thin membrane.  This could take up to 20 minutes. 

• Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise until doubled. The original recipe said 40 minutes, but my first rise took 1 1/2 hours.

• On a floured surface, deflate and divide the dough into four /three equal parts and form into balls. Cover with plastic wrap and allow it rest for 15 minutes. 

• Take each piece and, using a rolling pin, roll out into an long oval shape. Fold the shorter sides of each oval over like an envelope, into sort of a square. Flip the squares over, and roll out into an oval again. Flip them back over, and roll each oval into a roll/cylinder, from one end to the other.  
• Second proofing-Arrange the rolls in an oiled one-pound bread pan, cover with plastic wrap, and allow to rise to about ¾ of the height of the bread pan. It took about 40 minutes.Brush the loaf with the egg wash and bake in a pre-heated oven at 170 degrees C/335 degrees F for 30 to 35 minutes. (Mine got done at 30 minutes,cover/tent the top of loaf with aluminium foil to prevent over browning at 20minutes) 
• Remove the loaf from the pan and cool on a wire rack. Let it cool completely.Cut in slices and serve!!

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Servings~ 1 loaf (preferably use a 10" bread pan)

NOTES
*The tangzhong method can be used to make the famous dilkush of our Indian bakeries or any other stuffed ones too.I had my own dilkush recipe in blog which stills runs to be one of the popular ones,so didn't give a try using this method.But you can go ahead and try with this method too.

*The bread should cool down completely before cutting slices otherwise it leaves a sticky kind.
* Though I used wheat flour,the bread turned out more of white probably because I used Ashirwad atta(Indian brand).
*Always keep your rack in the center of the oven otherwise the top or bottom may burn fast.
 

 

Sending this to Swathi @ Zesty South Indian Kitchen