Plate Fodder

eat something good…

Bread Whore ~ Everybody Tang – Zhong tonight!

I’d drive a million miles to be with you tonight…

Well, hello…

So, it’s a new look. I’m all refreshed and re-energized.. and I’ve got some amazing, life-affirming crapola to sling your way…

eventually… in a couple of days. But for now…

It’s Bread Whore Time

I wont lie, I’m a horrible baker. That doesn’t stop me from buying every freakin’ stinkin’ book that comes out in print on the subject. And invariably, the end result is the same… crappy bread… crappy crappy mood for making crappy bread… crappy crappy crappy loads of useless bread crumbs in the freezer from making crappy bread.

What’s that quote? Insanity is doing the same thing over and over expecting different results? That would be me and the bread business.

That is… until this August.

Back in Early August, a friend on Facebook (shush), who happens to be Pastry Chef Online, started talking about the Tangzhong Method for baking bread. And, that the end result was soft, moist, ethereal yeasty bread carried on the wings of angels. well, not really angels – but in my head I swear I saw wings. Anyway – she wasn’t going to make this wondrous thing until the end of the month… and I didn’t want to wait and see her do it… so I went looking and doing my own research. I found the recipe I worked from at Home Cooking in Montana, but it really isn’t going to matter – Google “Tangzhong” and you’ll get a kiljillion hits and they’re all essentially the same.

So what makes it so good? The tangzhong method is a Japanese style of bread-making where you start with a cooked wet roux. The process gelatinizes the starch which allows for quicker gluten formation and forces the dough to hold onto moisture… making the absolute best bread you’ve ever eaten…. I swear, and I know… because I have since stopped buying any type of bread, and I make 2 loaves a week of this bread.

The only thing is, I’ve realized that very few of the very specific directions make much difference in the end product.

So… Feel free to utilize any one of the recipes out there, or use mine… I’m good either way.

DSCN2759

Let’s begin with the roux.

You’ll need:

1/3 Cup Bread Flour

1 Cup some liquid. I’ve used water, buttermilk, and milk (separately, and in combinations). They all produce good results. I’m tempted to even try using pineapple juice to see if I can reproduce those Hawaiian Rolls with the recipe.

A Medium Sauce Pan

A Spatula

A Whisk

From here it’s simple:

Add the flour to the liquid and whisk briefly to remove any lumps. Place over medium high heat (6 on electric) and stir constantly for about 6 minutes.

Now, every recipe out there tells you to get a thermometer and bring the goo to  165 Degrees… Hogwash. You want to cook it until it looks like School Paste. It will be somewhat translucent and it pulls away from the bottom of the sauce pan easily. (I tested the temp at that stage the other day, and it read 175 degrees – so don’t worry if you think you’ve overcooked it)

Once you get it to the right consistency, transfer it to a small bowl and allow to cool some so you wont cook the egg.

DSCN2754

So, Time to make that darned loaf.

You’ll need:

1/2 Cup of the Roux ( you can save the rest up to a week in the       fridge  to make another loaf )

2 1/2 Cups Bread Flour

3/4 Teaspoon Salt

1/4 Cup Sugar

1/2 Cup Warm Milk (or Buttermilk)

1 Package (2 Teaspoons) Yeast

1 Egg

4 Tablespoons to 8 Tablespoons Butter or Good Quality Margarine

Stand Mixer with Dough Hook

Now, from here it gets a little strange.

Ignore all the other recipes – dump everything into the mixer except the butter and mix on low until it pulls together into a shaggy dough

Turn the mixer to “6” and set the timer to 12 minutes

and start adding butter, a tablespoon at a time, 2 tablespoons per minute

It will look like this:

DSCN2832

 A note on the butter:

  Like I said, it can take anywhere from 4 tablespoons to 8 – just depending on your own    personal tastes. I’ve found that, for me, 6 1/2 tablespoons is the perfect amount. I’ve    made it with 8 and there really wasn’t a whole lot of difference other than the finished    loaf being a little heavy. (it was still slap your granny good)

 So… add your butter and let it knead for the remainder of the 12 minutes

When it’s finished, you’ll end up with something that looks like this:

DSCN2835

 It’s going to be super sticky, so don’t worry about it. and don’t try to do the kneading  by hand – you wont be able to get the consistency right.

From here, scrape the dough into an oiled bowl, cover with plastic and proof for 1.5 hours.

While it’s proofing, line a loaf pan with parchment and spray with a little oil

Once it’s finished, Transfer the dough ball to a working surface and divide into 4 equal pieces  – let rest for 15 minutes

Lightly flour the pieces for rolling

With a rolling pin, take one of the pieces and roll out flat; fold into thirds and roll flat again into a rectangle

Starting with a short side, roll into a tight tube. Place the tube (seam side down) into the pan and repeat for each dough lump

over with plastic and proof for another hour

  Once the second proof has completed, preheat the oven to 350

 Beat 1 Egg and brush evenly over the top

 Bake at 350 for 40 minutes

 (You may need to cover the loaf 1/2 way through the baking if the top begins to brown    too quickly – the higher the butter content, the faster the brown)

 Like I said way up there somewhere… I’ve been making 2 loaves a week since August – so  trust me when I tell you this is the ONLY bread recipe you’ll ever need anymore.

 It’s great for snacking

 It’s perfect for sandwiches

 With a little creative cutting, it makes a damned tasty hot dog bun.

 And any stale-y bits (if there are any) make a 10 star french toast!

 Enjoy!  and you’re welcome!

I couldn’t resist… I’m such a sucker for the 80’s.

DSCN2793DSCN2790

14 comments on “Bread Whore ~ Everybody Tang – Zhong tonight!

  1. Pingback: Not So Little Fishes | Plate Fodder

  2. Pingback: The Sandwich Diaries ~ Egg Salad | Plate Fodder

  3. Pingback: Bread Whore – The Hirohito / Mussolini Method | Plate Fodder

  4. Pingback: Buttermilk French Toast | Plate Fodder

  5. Stacy
    October 6, 2013

    Look at that inside! Totally trying this! I have a favorite bread recipe but how can you and Jenni (and a kiljillion others) all be wrong? I choose to trust.

    • platefodder
      October 6, 2013

      Up to this point, my “go to” bread was the no knead dutch oven recipe, but this is going to be my new fav. There is a blog that makes it and instead of the rolls, they stuff little meat pies, stack them in a pan and make a pull-apart loaf out of it – I’m going to have to give that one a try as well :)

  6. Heather B
    October 4, 2013

    I have had some of the bread Melinda has made and it is so very yummy!

    • platefodder
      October 4, 2013

      Heather, it’s just so very simple to make – Give it a try!

  7. fieldjm
    October 2, 2013

    Gorgeous!! And I am totally backing your idea of trying it w/pineapple juice, too. I do love Hawaiian bread! Thanks for the shout-out. Mine turned out beautifully when I eventually made it and wrote about it! =)

    I’m glad you just went for it without waiting. Carpe bread-em, right?

    • platefodder
      October 2, 2013

      You know, in my head – I’m baker extraordinaire – Although, I know it takes years of practice and training to perfect the touch to get divine bread every time. I have been so over the moon stoked with this bread. I think the count is 26 loaves to date – and every one have been stellar. Thanks so much for pointing me to it.

      • fieldjm
        October 10, 2013

        Nice! Way to take the ball, um *bread,* and run with it, Toby!

  8. mydearbakes
    October 1, 2013

    You have such a fabulous looking bake! Wonderful! =)

    • platefodder
      October 2, 2013

      oh, thank you thank you thank you – but it’s not me… it’s the bread. Even a complete fool can make it perfect every time.

      • Melinda Tucker
        October 3, 2013

        I agree. I’m not a baker either, but this is practically fool proof. I’ve made 4-5 loaves since you made it for us and it has been fabulous every time. Even the loaves that weren’t “perfect” were delicious. Thanks!!

Comment fodder - Pile on!

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on October 1, 2013 by in Baking, Bread Hoarders Anonymous, Breads and tagged , , .

Pick your Poison

Visit our other Site!

Gardening & Odd Bits

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,945 other followers

web statistics
See my Recipes at Feastie
Follow

Get every new post delivered to your Inbox.

Join 1,945 other followers

%d bloggers like this: