Baking with Yeast : Homemade Wholemeal Bread (Tangzhong Method)

Nothing is better than homemade bread! Warm yeasty smell of fresh bread is what i can't resist.
Thick cut slices of bread are perfect for french toast! You might be wondering, what the heck is 'tangzhong'? Tang1 Zhong3 is actually a cooked flour paste and add into your bread dough. It gives your bread a wonderful moist texture. Wholemeal bread is rich in fiber and lower calorie than normal white bread. Give this a try and share with your friends and family!

You'll need :

To prepare Tang Zhong :
1/3 cup of bread flour (50 grams )
1 cup of water (250 grams )

Steps :

1. Combine bread flour and water in a pot.
2. On low heat, cook it until it comes into paste.
3. Keep stirring to prevent burning.
4. Cook it for about 2 minutes. Let cool.

                                                                                                                     

Ingredients : 

3/4 cup of milk ( i used skim milk )
1 whisked egg
1 Tbsp of sugar
Pinch of salt
2 1/2 cup of wholemeal bread flour
1 Tbsp instant dry yeast
1 Tbsp unsalted butter, soften at room temperature

Steps :



1. Mix the egg, milk and tang zhong in a bowl.

 

2. Combine the dry ingredients in a large bowl. ( sugar , salt , bread flour and dry yeast )

3. Make a whale in the center of the dry ingredients, then mix the wet into the dry )

4. Stir well with a wooden spoon.

5. Knead it either with your hands or a mixer with dough hook attachment.

NOTE : It is very elastic. When you stretch the dough into a thin membrane (almost translucent ), it should break into a round whole. Don't ever over knead it ;)

6. Then knead in the softened butter.

7. Let the dough rise for about 30 minutes or until it has doubled its volume at a warm spot. Remember to cover it with a cling film to prevent it from drying and forms a crust.

8. Transfer the dough to a clean floured surface. Deflate it and divide into 3 / 4 equal portions.
Knead it into a ball shape. Flatten it and roll up. Then Flatten it again. AND roll up again. Position them into a parchment paper lined loaf pan. Repeat this with other portions.

8. Leave it for the 2nd proofing, about 30 -40 minutes.
9. Bake it in a preheated oven (170 C) for 30-35 minutes. You know its done when you tap on it and you will hear hollow sound from it.
10. And now it's DONE! slice it and serve with your favourite spread . Keep them in an air tight container once it has cooled thoroughly.