A Really Good Loaf Of Bread
Makes 2 Loaves
| prepPreheat oven to 220°C / 200°C Fan | |||||||||||
| 50g strong white bread flour | Cook tangzhong roux to 65°C | Cool tangzhong 30 min, covered | Add cooled tangzhong, milk & honey, mix to shaggy dough | Knead on low/medium 8–10 min until smooth & elastic | Add butter gradually, knead 10 min until incorporated | Form into ball, first rise 60–90 min until doubled | Knock back, divide into 6 pieces, form rounds, rest 15–20 min | Roll into rectangles, fold & roll up, place in greased pans | Second rise 60–90 min until 1–2 cm from top | Brush rounded loaf with egg wash, bake 220°C / 200°C Fan, 25–30 min | Cool completely on wire rack |
| 125ml whole milk, chilled | |||||||||||
| 650g strong white bread flour | Mix flour, salt & yeast | ||||||||||
| 14g fine salt | |||||||||||
| 10g fast-action dried yeast | |||||||||||
| 410ml whole milk, chilled | |||||||||||
| 2 tbsp honey | |||||||||||
| 100g unsalted butter, room temperature | |||||||||||
| 1 egg, beaten (for egg wash, rounded loaf only) | |||||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.