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Hokkaido Bread 1 main

I have been absconding from the blogging world for over a month now. We were busy moving and with all the packing, unpacking and setting up, things were just crazy. My little one kept removing everything I packed, making me rework multiple times. I had a tough time packing her toys…she was so mad at me. Guess it is part of the “terrible two” phase. Anyways, we are limping back to normalcy. I did start baking last week, but couldn’t post anything because of my laziness rather tiredness. It is the 24th of the month and is time for Aparna’s “We need to Bake”. This month Aparna shared yet another classic recipe – Hokkaido Milk Bread. I had never heard about this bread and was very intrigued with the method used. I must admit it was one of the best bread I’ve ever baked…super soft texture with a milky taste making it just perfect!

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Hokkaido Milk Bread also known as Asian Sweet Bread and Hong Kong Pai Bo, is known for its soft cottony/ pillowy texture.I believe it’s a very popular bread in South Asian bakeries across the world. It is The Hokkaido Mild Bread owes its texture and height to the use of an interesting ingredient called Tangzhong.The Tangzhong method involves cooking 1 part of bread flour with 5 parts of water (by weight) at 149 °F to form a roux. When the Tangzhong is added into other ingredients of a bread dough, it produces light, tender and fluffier bread.

This method of using Tangzhong is often seen in South Asian breads and was created by a Chinese woman, Yvonne Chen, who describes this method in her book which translates to “65 degrees Bread Doctor” .The Hokkaido Milk Bread is very easy to make. First you make a Tangzhong (flour-water roux, and milk in this case) and then let it cool completely. You can use it after a 2 hour rest. It also keeps for a day or so refrigerated.

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You can make both Sweet or Savoury ones with the same recipe. If you want to make a savoury version, you can cut down the sugar to 1 tbsp and add another 1/4 tsp of salt. I baked two different kinds of bread the same day. For the sweet version - a Chocolate Marble Hokkaido Bread (9×5 loaf) and for the savoury – Spiced Hokkaido Rolls with Potato filling. The original recipe was adapted from here.

CHOCOLATE MARBLE HOKKAIDO BREAD AND SPICED HOKKAIDO ROLLS WITH POTATO FILLING

Ingredients:
For The Tangzhong (Flour-Water Roux)

1/3 cup all-purpose flour
1/2 cup water
1/2 cup milk

For The Dough:

2 1/2 cups all-purpose flour
3 tablespoon sugar ( reduce for the savoury ones)
1 teaspoon salt
2 tablespoon powdered milk
2 teaspoon instant dried yeast
1/2 cup milk (and a little more if needed)
1/8 cup cream
1/3 cup tangzhong (use HALF of the tangzhong from above)
25gm unsalted butter (cut into small pieces, softened at room temperature)

Apart from the above, for the Sweet version you’ll need:
1/3 cup chocolate chips
2 tablespoon all- purpose flour
a pinch of cinnamon, powdered

Savoury version ( for the dough):
1 teaspoon cumin seeds
½ teaspoon caraway seeds
2-3 cloves of garlic, minced
2 tablespoon cilantro,chopped
2-3 green chillies, minced

Potato Filling :
2 large Potatoes,cooked, peeled and mashed
¼ cup frozen peas
2 teaspoon olive oil
¼ teaspoon cumin seeds
¼ teaspoon cayenne pepper/chili powder
Salt as per taste

Directions:The Tangzhong(Flour-Water Roux):

Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.
If you have a thermometer, cook the roux/ tangzhong till it reaches 150F and take it off the heat. If you don’t have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.
Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day. Discard the tangzhong after that.

Chocolate Marble Bread Dough:

1. In the bowl of the stand mixer, put the flour, salt, sugar, powdered milk and instant yeast and pulse a couple of times to mix. In another small bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl. Run on slow speed until the dough comes together. Now add the butter and process till you have smooth and elastic dough which is just short of sticky. Remove 1/3rd of the mixture and keep it aside.
2. The dough will start out sticky but kneading will make it smooth. If the dough feels firm and not soft to touch, add a couple of teaspoons of milk till it becomes soft and elastic. When the dough is done, you should be able to stretch the dough without it breaking right away. When it does break, the break should be form a circle.
3. Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 45 minutes or till almost double in volume.
4. Now for the chocolate part of it, melt the chocolate chips and allow it to cool down. Mix it with ¼ cup milk and cinnamon powder. Pour it to the 1/3 rd mixture (which is set aside from step 1). You may need about 2 tablespoon of flour( add more if needed) to form a soft dough. Continue with step 2 and 3.
5. Place the dough on your working surface. You don’t need flour to work or shape this dough. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins). Depending on what you are making, divide your dough. If you are making 1 loaf, divide your dough in 3 equal pieces. If you are making two smaller loaves, divide your dough into 6 equal pieces.
6. Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold. Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Now repeat the above method for the chocolate dough. Place one on top of the plain one and fold the sides; try and roll it into a cylinder. (I wanted to make a Chocolate Spiral Bread, but couldn’t roll it well). Do this with each of the three larger pieces and place them, sealed edges down, in a well-oiled loaf tin. Cover with a towel and leave the dough to rise for about 45 minutes.

Savoury Rolls with Potato Filling:

Add the cumin seeds, caraway seeds, garlic and chillies at Step 1.(from above) and follow step 2 and 3.

Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold. Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Place a small portion of the potato filling and bring the sides together and shape it into a roll. Place each roll of dough in a baking sheet and cover with a towel. Allow to rise for about 45 minutes.

Before working on the rolls make the filling. Heat oil in a pan, add cumin seeds and when it splutters add rest of the ingredients. Saute for two minutes; remove from heat and allow it to cool.

Carefully brush the tops of the rolls and the loaf with milk (or cream) and bake them at 325F for about 20 to 30 minutes till they are done (if you tap them they’ll sound hollow) and beautifully browned on top. Let them cool for about 5 minutes and then unmould and transfer to a rack till slightly warm or cool.

Serve or else store in a bread bin. This bread stays soft and delicious even the next day. We enjoyed each and every bite of the bread. From the left overs, I made an Eggless Bread Pudding which was delicious too.

Thank you Aparna for sharing a great recipe

So far in “We need to Bake”

Herbed and Cheese Pull-Apart Bread with Sundried Tomatoes
Croissant

Bon Appétit

Nina

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MBread 2 main

Subzero Wind Chill Grips Midwest - MN endures tremendous amount of cold weather. So far this winter was a mild one, we had only one subzero low all winter!.But now Sunday through Tuesday is supposed to be the coldest days in the last four years.It’s about -15F/-19C now and going to be 3F/-16C tomorrow. I am looking outside my window and it is so sunny yet so chilly. Urgh!! The weather is so damn contradicting. How I wish Spring was here soon:(

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Baking is something that has been keeping me busy this season, atleast I get to take my mind of the bitter cold temperature. Mint has always been my favorite herb and that is what caught my attention when I came across this recipe. I have baked two versions of the same bread. First time was the exact recipe as mentioned below and the last time was a Savory one which you see in the pictures below. {For the savory one instead of 2 ½ cup bread/all-purpose flour – I used a cup of whole wheat flour along with 1 ½ cup of bread flour; added 2-3 minced thai green chilies; avoided the honey; added salt and 1 teaspoon butter}. As you can see in the pictures, due to the addition of wheat flour, the bread is light brown in color. Both the breads tasted great. However the savory one had a little hard crust, but was soft inside and turned slightly hard the next day. The original recipe yielded very flavorful and delicious bread which was very soft; I felt as though it had a brand new taste:)

MINTED YOGURT BREAD
Makes 1 medium (8 ½ x 4 ½”) loaf pan

Ingredients:

2 ½ cups bread/all-purpose flour
1 package dry yeast
1 cup plain yogurt, room temperature
3 tablespoon coarsely chopped fresh mint
Zest of a lemon
2 teaspoons honey
1 teaspoon butter,melted

Directions: In a mixing or mixer bowl of a stand mixer, measure 1 cup flour and the yeast ( if you are using whole wheat flour too, mix the flours and then measure). Stir to blend. Pour in the yogurt, mint, lemon zest and honey. Beat together with a wooden spoon or mixer flat beater until thoroughly mixed into a batter like dough. Add additional flour, ¼ cup at a time, first stirring with the spoon and then working with your hands, until a rough ball of dough has formed. This will be too thick for the beater blade, so attach a dough hook and stir with it. Knead for a minute. The dough may be somewhat sticky when turned out of the bowl, but a few sprinkles of flour as you shape the dough under your hands will make it less so.

Place the dough in an oiled bowl, cover with plastic wrap and let rise to double in bulk, about 1 hour. Punch down the dough. Shape into a ball; flatten the dough into an oval roughly the length of the pan. Fold in half lengthwise, pinch the edges into a seam and place seam down in the pan. Cover the loaf pan with a length of wax paper and leave until it has doubled in volume, about 40 minutes. The center should rise slightly above the edge of the pan. Preheat oven to 350F. Bake the loaf until it is lightly golden in color and tests done when tapped on the bottom crust with a forefinger, about 35 minutes. It should sound hard and hollow. Remove the pan immediately and brush with the melted butter. Cool on rack before slicing.

Particularly delicious toasted. Minty!

The above recipe was adapted from Bernard Clayton’s New complete book of Breads

Bon Apetite!

Nina

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Challah and me - I have baked a three strand braided Challah before and thought this would be a fairly easy challenge. I went through photographs and videos by Ruth and was intrigued by the six and the four braided round ones. My dough rised perfectly and I was super thrilled going to the next step. I used a chocolate cinnamon raisin filling inside each strand and rolled it up just right. I didnt realize that I was pulling the dough while braiding. The raisin poped out, the strand became thinner and thinner…oh boy this was a total mess,after all not as simple as I had expected. At the end of it, I was so frustrated that I bundled up all the dough together and placed it in a bowl for a short while. And there you go…. the dough rised again. By then it was too late so I put it in the refrigerator and decided to do something with it the next day with a fresh mind. Well that didn’t help either. Even the next day my luck didn’t favor me much. The dough was dry and looked really weird. Guess I messed it up once again. Hence begins my second tryst with Challah.

So this time I was pretty careful. I didn’t use any filling, just stuck with the plain one. I used a small portion of the dough to make a four strand braided round bread. The bread came out BIG, but looked beautiful. The other portion was used to make a six strand braid. I referred to Maggie Glezer’s video. It looked wonderful, but again the only problem was that it was too HUGE!.

I should have used a little less dough,silly me - lesson learnt. But I must say, they looked great and tasted even better.

May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

Challah is a bread of celebration in Jewish tradition. At a time when white flour was considered a luxury, its use was reserved for either the wealthy or for festive events. In Judaism, the Sabbath is a weekly holiday, and therefore is a festive occasion. It was around the 15th century when Jews in parts of Austria and Germany adopted an oval braided loaf from their neighbors to make the Sabbath special. These fancy shaped loaves made with white flour were seen as a fitting way to honor the Shabbat (Sabbath), symbolized in Jewish culture as a queen, therefore deserving of the finest one can achieve. In honoring the Sabbath as a day of rest, two loaves are traditionally put on the table. This is generally seen as a representation of the double portion of manna provided to the Children of Israel on Fridays during their wandering in the desert after fleeing from Egypt. This double portion allowed them to maintain the commandment to not do “work” on the Sabbath.

Another symbolic comparison to the manna eaten by the Israelites is the fact that challah is traditionally covered with a cloth prior to being blessed and eaten. According to tradition, manna was encased in dew to preserve its freshness. Covering the challah with a decorative cloth serves as another reminder of the special quality of the day of rest. There are other explanations given regarding why the challah is covered. Ruth says the one she always liked was that they cover the loaves so they will not be “embarrassed” by having to wait while the wine is blessed first. (A traditional Sabbath dinner begins with a blessing over the wine first, followed by the blessing of the bread, after which the meal is enjoyed.)

HONEY WHITE CHALLAH

An yeast-risen special braided Jewish bread, eaten on Sabbath and Holidays.

Ingredients

1 ½ cups warm water, separated
1 tablespoon sugar
2 tablespoon dry active yeast
½ cup honey
1 tablespoon light colored vegetable / olive oil
4 large eggs
1 ½ teaspoon salt
5 cups all-purpose (plain) flour, plus more as needed (up to 8 or 9 cups total)
1 egg beaten with 1 teaspoon water

Directions:

In mixer bowl/large mixing bowl combine ½ cup warm water, 1 Tbsp. sugar and 2 Tbsp. yeast. Allow to proof approximately 5 minutes until foamy.To the yeast mixture add the remaining water, honey, oil, eggs, salt and 5 cups of flour. Knead (by hand or with your mixer’s dough hook) until smooth, adding flour as needed. Knead for approximately 10 minutes. Transfer dough to a clean, oiled bowl, turn to coat or add a bit more oil on top. Cover bowl with a kitchen/tea towel. Leave to rise in a warm place until doubled, about 1 ½ hours.Punch down the dough, divide it into two sections. Use one half to make each loaf (shaped or braided as desired). Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes. Preheat oven to 325 degrees. Brush tops loaves with egg wash. (Sprinkle with seeds or toppings here if wanted - I used a poppyseed topping for the six strand braided one and sesame seeds for the four strand braided one.) Bake loaves 30-40 minutes until done. Cool on wire racks.

As mentioned my six strand braided bread was way too huge and bulky, it tasted excellent though. I toasted a few slices with cinnamon and sugar and made Bread Pudding out of it. Recipe to follow shortly:)

Thank you Ruth for the wonderful Challenge. All of us loved the Bread at home. I will try again to get the perfect six strand braided bread!

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As I had mentioned earlier,I took time to get comfortable baking Breads, especially handling yeast.Yeast the most important ingredient for baking bread is nothing but a microorganism which activates when combined with warm water.It consumes the sugar and flours and produce carbon dioxide gas that helps give bread the light airy texture. Using the right kind of temperature is required to activate the yeast.If the liquid temperature is way too high,it would kill the yeast which will affect the bread to rise.Active Dry yeast ( this is something I always use) and Quick rise yeast are the two popular ones.Its always important to check for the yeast before baking.Proofing is done by dissolving yeast with warm water and allowing it to stand for 5-10mins.If the mixture foams up,the yeast mixture is active and can be used if not it should be discarded.I baked some Soft Sandwich Bread and Rolls using active yeast and been waiting to blog about it.

The kind of dough used for this Bread is often referred to as “Mik Dough”. If you use “honey” or “agave nectar” instead of “sugar” increase the amount of flour by 3 ½ to 7 tbsp.This dough makes wonderful sandwich bread and can also be used to make many different types of rolls.

Recipe SourcePeter Reinhart’s Artisan Breads Everyday

SOFT SANDWICH BREAD AND ROLLS
Makes 2 large loaves or many small rolls(I made one large loaf and 18 small rolls)

Ingredients:

1 tbsp active yeast

1 ¾ cups plus 2 tbsp Lukewarm Milk(any kind at about 95F)

6 ¼ cups Unbleached All Purpose Flour

2 tsp salt

5 ½ tbsp sugar or ¼ cup honey or agave nectar

6 tbsp Vegetable oil or melted unsalted Butter(is used oil)

1 egg

Method - Whisk yeast into lukewarm Milk until dissolved.Set aside for 1- 5mins.Combine flour,salt,sugar,oil and egg in a mixing bowl,then pour in the milk mixture.If using a mixture,on low speed mix it for 2 mins.If mixing by hand,use a large spoon and stir for about 2 mins.The dough should be coarse and slightly sticky.

Switch to the dough hook and mix on medium low speed for 4-5mins,or knead by hand on a lightly floured work surface for 4-5mins,until dough is soft,supple and tacky but not sticky.Whichever mixing method you use,knead the dough by hand for 1 min,then form it into a ball.Place the dough in a clean,lightly oiled or for upto 4 days.

On the day of Baking – remove the dough from the refrigerator about 2 ½ hours before you plan to bake and divide it into half;Each piece weighing about 25 punces(710g) which is perfect for 4 ½ by 8 inch pans.For a 5 by 9 inch pan(which i used),use 28 to 32 ounces(794-907g) of dough.Shape into sandwich loaves,then place them in a greased loaf pans to rise.(You can make different kind of rolls as mentioned below).Mist the dough with spray oil and cover the pans loosely with plastic wrap;then let the dough rise at room temperature for about 2 ½ hours,until it domes about 1 inch above the rims of the pans.

Preheat oven to 350F.Bake for 20mins,then rotate the pans and bake for another 20-30mins.The bread is done when the top is golden brown,the sides are firm,the loaf sounds hollow when thumped on the bottom. Remove from pans and cool on rack for atleast 1 hour before slicing or serving.

For making soft rolls – You can come up with your own ideas.Soft Rolls must be brushed with egg wash(egg white+ atbsp water mixed).After applying the egg wash you garnish with poppy seeds or sesame seeds if you like.The total baking time is 12-18min,depending on size at 400F.

Making different shapes : I followed Anne Willan’s book for the shapes.

Bow Knot - Roll a piece of dough into a long rope.Tie a single knot,pulling through the ends of the rope.

Baker’s knot - Roll a piece of dough into a long rope. Shape into a figure of eight and tuck the ends through the holes.

Twist - Roll a piece of dough into a long rope, fold it in half and twist.Arrange twist on baking sheet and press down the ends.

Snail - Roll a piece of dough into a long rope.Roll the rope around in a spiral,tucking the end underneath.

Clover Leaf - Shape the dough into small balls.Push the balls close together so they are touching.


Verdict - The Sandwich Bread was soft and tasted just like the store bought ones.The rolls were very good too,but I wish I had made them very small.These rolls puff up when baked so rolling into smaller shapes will be a great idea.I had these rolls with Mayo and Sour Cream dip (was readily available at home).However,these tasted good without any dip/butter/jam.Perfect for Breakfast!!!!

Roll a piece of dough into a long rope.
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