Hokkaido Milk Bread with Tangzhong

It's been a fun experience making these soft & spongy bread, not just fun, it has just changed my views about store bought bread.Enjoyed this method though an entirely new concept to me - I loved making the rolls,braids,knots and plain bread too.

This is part of the We Knead to Bake Challenge - March 2013 hosted by Aparna & I have used her adaptation of this bread -(Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from  http://kirbiecravings.com/)   Over to the Ingredients:    

For The Tangzhong (Flour-Water Roux)

1/3 cup all-purpose flour

 1/2 cup water

1/2 cup milk

Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.Take off the heat. Cover with a cling film & let it cool.Use half the tangzhong, store the rest in an airtight container in the fridge for later use ( not more than a day ideally). 

For The Dough:

 2 1/2 cups all-purpose flour

 3 tbsp sugar

 1 tsp salt

2 tbsp powdered milk

2 tsp instant dried yeast

1/2 cup milk (and a little more if needed)

1/8 cup cream (25% fat)

 1/3 cup tangzhong (use HALF of the tangzhong from above)

25gm unsalted butter (cut into small pieces, softened at room temperature)

Whisk together the dry ingredients 1 to 5 in a bowl of a stand mixer. Run the mixer on slow with the paddle attachment gradually adding the milk,cream & tangzhong.Continue beating till the mixture comes together into a sticky  elastic dough. Add butter and let it blend into the dough.Switch over to the dough hook.
Run the mixer at medium till the mixture forms into a smooth ball of dough. It should be soft and elastic not sticky. Remove and knead it into a smooth ball. Grease your palm with a few drops of oil..smear it over the dough and let it to rest in a cool place for an hour or till it rises twice in its size.
Remove the dough and punch it down. Divide into 3 parts. Scale them to make sure they are of the same weight. Roll them on a surface - there is no need to use flour - in case it's absolutely necessary - keep it minimal.Grease a loaf pan and set aside. Roll out one part of the dough length wise even sized in thickness. Roll them tight ensure no gaps in between while rolling. and place them in the pan. Roll the other 2 parts the same way as it caters to one loaf.

Let the dough rest - keep it covered while it is resting. I have learnt that the second rise needs to be close to 15 - 30 minutes. A well risen loaf will not be stretchy while baking. Keep this tip in mind especially when making knots, braids and the rolls. Once risen a quick brush of egg wash on the loaf , add sprinkles of your choice like sesame seeds, flax seeds,sunflower seeds,oats not to miss dry herbs like oregano - the list is endless.
I link this post to We knead to Bake #3 ..Thank you Aparna - You taught me how to make bread.