Ingredients:
For The Tangzhong:
All Purpose Flour-1/6 cup
Milk-1/2 cup
For The Bread:
All Purpose Flour-2 1/2 cups
Sugar-3 1/2 tbs
Salt-1 tsp
Curd/ Yogurt-1/4 cup
Baking Soda-a pinch
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
Butter-3 tbs
Procedure:
For the Tangzhong:
1. Mix flour and milk.
2. Whisk until you get a lump free mixture.
3. Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
4. Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
5. The cling wrap should touch the surface of the tangzhong prepared.
6. Allow it to cool.
For The Bread:
1. Mix curd and a pinch of baking soda. Whisk and keep it aside.
2. In a bowl add flour, salt, sugar and yeast.
3. Make a well in the centre and add the prepared tangzhong and curd.
4. Add about 1/2 cup of water and make a soft sticky dough.
5. Add butter and knead until incorporated.
6. Take the dough to the counter and knead continuously for 10 minutes.
7. The dough should pass the window pane test.
8. Take a small piece of dough and stretch into a thin square. You should be able to stretch it with out breaking the dough. The dough should be thin enough to pass light through it. If the dough breaks then you need to knead it more. But if stretches without breaking, then you have done enough kneading.
9. Roll the dough into a ball.
10. Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
11. Cover with cling wrap and set it aside for 1 hour.
12. The dough should double in size.
13. Now poke a hole in the centre of the dough. If the hole stays as it is then you can proceed to the next step. If it bounces back then you need to proove it a little longer.
14. Punch down dough and roll it into a thin disc.
15. Cut it into 4 equal parts.
16. Roll each portion into a oval disc, roll it as a jelly roll.
17. Roll it again into a disc and roll again. Repeat it three times.
18. Make 4 rolls and place them in a greased bread tin.
19. Cover with a towel and allow it to double in size.
20. Preheat oven to 175C.
21. Brush the top of bread with milk and bake it for 30-35 minutes.
22. Remove from oven and brush it with butter.
23. When you can handle it with hand, remove it from the tin and place on a wire rack and allow it to cool completely.
24. Slice it up and enjoy..
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Akka bread looks superb and your step by step clicks are superb 🙂 I must surely try this one
Love your step by step explanation! Very well done and the bread looks so soft and hearty 🙂
Looks so beautiful Gayathri, great efforts..
yummy soft n delicious bread!!
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Yummy white bread!! I have never tried tazhong method. Sounds interesting!!
Beautiful pillowy crumb Gayathri, Love this white bread. Yumm.
Perfectly made bread, Gayathri..
Lovely
Such a soft lovely bread!
Soft and delicious bread
amazing and very descriptive post – very nice !!
So soft and lovely bread
Love your blog and I am happy to pass on the ” Very inspiring blogger” award to you .
http://gajuskitchen.blogspot.ae/2013/03/i-am-very-happy-to-receive-my-first.html
delicious bread!!! so perfect and soft!! bookmarking it… amazing is the word!!
Sowmya
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Ur bread is soo mouth-watery yaar… very tempting..
Gayathri I m loving that bake tin!!!! Bread has come out so beautiful. Feel like having slice from the pictures! !!
Super soft, color looks awesome.
wow, this looks extremely perfect n soft…
Nice step wise explanation and a perfect looking bread 🙂 Looks really nice and perfect 🙂
Hi ur bread looks perfect and also loved the descriptions with pictures
Well done
Hai gai, today i prepared bread following yr method.thanks a lot the bread is so soft.my kids liked.
Can I try the same recipe in bread maker bm210. I tried your burger bun and it came out great. I have kenwood bm210 breadmaker but it doesnt come as soft as the burger bun. Please help. Thanks so much
Hi Buvana, I haven’t used bread maker so couldn’t answer your query. But as you say that the burger buns turned out good, there will be no problem trying this also..
I tried the burger bun recipe to make bread in my breadmaker bm210. It came out really well. Nice crispy on the outside and soft on the inside. My kids loved it. Thanks a bunch. Even my mother approved of it. However I cudn’t cut the loaf well. The machine gives out a sandwich bread size broad loaf and when I cut from top it is nice and even but towards the end it get all crumbled.
can you suggest a proper way to cut it or a good bread slicer.
thanks
buvana
Hi, you should never attempt to slice bread when it is hot or warm. Only when it cools you can slice it properly. Use a sharp serrated knife and the slice will be perfect..
i have two queries
first is can i use this same recipe and not make d tangzong for making bread
even if i make tangzong what if i shape it as normal bread
also can i use your burger recipe to make bread
thanks
Burger buns texture is different from that of bread’s texture. So I wouldn’t use it to make bread. For the tangzong, you can shape it any way you want. The final texture will be awesome.
Gayathriji can you please tell what size of bread tin we can use? I have no.4 size n want to try first white bread.
I use a 7 1/2″ * 41/2″ tin for all my breads.
Gayathriji I’ve used active yeast n dough didn’t rise also 21/2 cup flour was more than other things .not binding enough pls suggest.
If using dry yeast, you should not add it directly to the flour. You need to prove it and then add. About liquid being very less, add some more water to bind the dough.
Hiii. I don’t use yeast. Do u know any substitute for yeast. Do suggest. Thanks
I have seen baking soda based breads but they don’t work exactly as yeast. You can make sour dough starter with wheat flour which can be a great alternative to yeast. But it is a huge area. Try to google about sourdough starters. Even I have the recipe for the starter in my blog. You can go through it to understand the concept..
Hello Gayathri
If I bake this in s convection oven then should I reduce the temperature and bake at 160C or 155C whereas u have baked at 175C
Yes, usually keeping it a bit low in convection is preferable. So go for 160C.
may i add herbs,chilli flakes,corriander,garlic etc while kneading and after putting tangzong
Yes, you can add.