A slightly sweet delectably-toothy sandwich bread, ideal for sweet-ish applications. Try it as a base for french toast, or a Pb&J!
The quantities of this recipe are optimized for a single loaf bread machine. lots of trial and error went into finding the correct measurements, i had to disassemble my machine a couple times to clean it
Two unusual ingredients are the stars of this recipe, Tangzhong, a starchy paste made by gelatinizing a small amount of flour in milk. Acting as a dough conditioner, tangzhong increases the water absorption ability of the dough, which its primary purpose in this recipe. The second mechanism is the breakdown of starches into sugar giving a sweeter taste.
Our second unusual ingredient is amylase enzyme powder. Amylase, which is also found in our saliva, breaks down the long chains of starch molecules into their component sugars depending on the form of the enzyme. Serving 2 functions in baking firstly increases the sugar content of the bread for a sweeter taste, as well as being a proofing aid, creating more simple sugars for yeast to digest.
Ingredients
Tangzhong
- 32g milk
- 10g bread flour
Dough
- 5g amylase
- 233g bread flour
- 14g dry milk
- 40g sugar
- 4g salt
- 2 teaspoons instant yeast
- 80g milk
- 1 large egg
- 40g butter
- 1⁄4 cups Tangzhong
Instructions
Tangzhong
Add ingredients to small saucepan whisking until incorporated. Next turn on low heat and whisk continuously until paste-like, leaving large streaks on the pan. Take off the heat, scrape the sides and allow to cool.
Dough
Preheat your oven to 350°F
Add all ingredients to machine/mixer along with the Tangzhong, if you’re using a bread maker, just hit the start button. For all you other lame-o’s knead until the dough becomes smooth and elastic, in a stand mixer that’s around 10-15 min on low speed, cover and allow to proof for 1 - 1.5 hours. Next Deflate the dough,then shape into a lenth-wize log and add to greased loaf pan seam side down.
Cover and allow for a final rest of 1-2 hours
Optionally brush the top with milk, then bake until an internal temp of 190°, or around 30-35 minutes.