On the last day of 2013, I had the privilege of sharing how to bake yogurt bread with my friends of many years. It always gives me a very warm feeling when people are willing to learn from one another and when the product is being consumed. That is simply contentment, to me.
Since I was making bread, I went on to make Ham and Cheese bread for Faith. Of all the kinds of bread that I have made, I still prefer those made with Tangzhong and brioche because the end-result is soft which makes chewing easier for Faith.
The following recipe is taken from Christine’s recipe and she has a wide and useful variety of recipes. Love her site. I’m going to record it here for future references.
50gm bread flour
To make tangzhong:
1. Mix flour in water & milk well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon, it’s done. You get the tangzhong. Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
350gm bread flour
55gm caster sugar
56gm egg (equals to 1 large egg)
7gm milk powder (to increase fragrance, optional)
120gm tangzhong (use half of the tangzhong you make from above)
5 to 6gm/2 tsp instant yeast
30gm unsalted butter (cut into small pieces, softened at room temperature)
cheese, to taste
( I do think the types of cheese and ham (and even milk) that are used will result in different taste in the bread).