Tuesday, September 10, 2013

Whole Wheat Bread using Tangzhong method - Fluffy and moist.- step by step

Wheat bread is my family's favourite now. Initially, H was not comfortable, but as he started tasting it , he nodded his head ,as a signal to go ahead. We don't feel guilty ,as it with white bread. When Swathi of "Zesty south Indian kitchen" gave us a challenge using tangzong method. Prepared dil pasand with it.Had half the tangzhong paste with me.So didn't want to waste it,used it to prepare wheat bread ,which she gave us. It was perfect and moist.
 


 
 
(Adapted from Christine's Recipes)
Prep time: 10 mins 
 Cook time: 170 mins 
Yield: 1 loaf(one loaf tin sized 20.5cmx10.5cmx9.5cm)
 
Ingredients:
* 110 gm milk 
* 45 gm whisked egg 
* 100 gm Tangzhong 
* 40 gm sugar 
* 5 gm salt 
* 200 gm bread flour 
* 150 gm whole wheat flour 
* 6 gm instant dry yeast 
* 40 gm unsalted butter, softened at room temperature 
Method: 
 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, and the tangzhong into the dry ingredients. 



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.
                                       
4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap or a wet cloth , and let it rise until doubled. The original recipe said 40 minutes, but my first rise took 2 hours.  
    
 On a floured surface, deflate the dough . Cover with plastic wrap and allow it rest for 15 minutes

                                       
Take a piece and, using a rolling pin, roll out into an long oval shape. 
                                       


         Fold the dough from left to right 
                                       


Fold it again from the other side
  
Again fold it from the sides, so that ,we are folding all the edges.
 
Now the edges are completely covered.Now tuck the folded edges down.Let it rise again in a oiled bread pan for another 30 - 40 minutes.Now the dough would have rised to 3/4 of the tin's height.
Place the dough in a pan and brush it with some milk or egg.Keep the proofed dough in a pre heated oven at 350 defrees farenhiet.

Bake for 30 - 35 minutes , or until tooth pick comes out clean.Cool the bread completely on a wire rack and slice it.
Enjoy this wheat bread for your break fast,so nutritious and yummy.

 

15 comments:

Veena Theagarajan said...

super soft and perfectly baked bread

S.Menaga said...

Bread looks super moist n tooo good!!

Hamaree Rasoi said...

Delicious and wholesome looking bread. Great pics.
Deepa

Swathi Iyer said...

Delicious very moist crumb and crust Savitha, Yes the tangzhong method does wonder's in everything.

Nithya Naveen said...

soft moist fluffy bread..

Vimitha Anand said...

Soft and super fluffy bread

Sangeetha Priya said...

soft n healthy bread, love it to core...

Shanthi said...

yummy..you made it perfectly...

Manjula Bharath said...

very very healthy and perfectly made bread :) Looks so so soft and fluffy .. and very well explained dear :)

Saraswathi Tharagaram said...

Love this super moist bread!! nice post dear..

Priya Anandakumar said...

super lovely bread and looks so moist . very nicely and neatly explained Savitha...

divya said...

looks sooo soft n perfect bread...

Saratha said...

Bread recepie is very super.

Gayathri Ramanan said...

perfectly baked cake..looks moist and yummy

Asiya Omar said...

Looks perfect..

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