So this is my second attempt using yeast. My first bread had delicious flavor but lacked the texture I was looking for. I have since learned the no knead breads are more geared toward "artisan" style loafs. Big crusty things with structure to the crumb. I had hoped for something more like the Asian breads I grew up with from the bakery. A little sweet crust on top, soft fluffy white insides with just a bit of chew to it. I think I've found the secret here with the aid of the tangzhong method. Google it and there a ton of information about it online but basically its making a kind of water roux to add to the bread. This roux absorbs a ton of moisture and releases it back into your dough while baking, giving you lofty rise and a super soft fluffy loaf just like the bakery. I gave it a try in the common hokkaido loaf, basically just a loaf of fluffy white bread enhanced by a little sugar and milk. I deviated a bit because I was too lazy to hit the store and used almond milk. Also I added raisin into half the batter to see how that would work out since my dad loves raisin bread. By the way, my belly hurts from eating too much bread. Somebody please come and pry the rest of this loaf from my greedy little hands.
Tangzhong
50 grams bread flour
250 ml water
Whisk flour and water together in a pan until smooth. Continue to slowly whisk over a medium high heat and watch carefully. It will thicken up and as soon as you can see your whisk creating little trails in what looks baby food paste, stop! Pour out into bowl and top with plastic wrap to keep from drying. Let cool in fridge over night. Bring back to room temp before using.
Hokkaido Milk Bread
2.5 cups bread flour
3 tbsp + 2 tsp sugar
1/2 tsp salt
2 tsp bread machine yeast (also called instant)
2 eggs (save one for the glaze)
1/2 cup almond milk
120 grams tangzhong
3 tbsp butter (cut into small pieces at room temp)
1/2 cup raisins (optional)
Combine flour, sugar, salt, and yeast. Create a little well in the center. In a separate bowl whisk together 1 egg, almond milk, and tangzhong. Pour the liquid mixture into the well. Mix with dough hook until all the flour is incorporated and you get a shaggy looking dough. Add in butter. Continue to knead with dough hook about 20 minutes more until the dough comes away from the sides of the bowl and is elastic and just slightly sticky. To test stretch a little piece into a square, you should be able to get a thin filmy square without the dough tearing.
Lightly grease a bowl with oil. Turn dough out into bowl. Cover with a damp cloth and let proof until doubled in size, about 50 minutes.
Pour dough out onto work surface. Divide into 4 equal parts. Lightly shape into round balls. Cover with plastic wrap and let rest for 15 minutes.
Roll out a ball of dough into a round. If using raisins, sprinkle some on now (I used raisins for 2 balls and no raisins for 2). Imagine a line running across the middle of the circle. Fold the top of the round down so the tip of circle meets the line. Fold the bottom up to meet the line. Now imagine a vertical line down the middle. Fold the right side over so the tip meets the line. Now fold the left side over to meet the line. Pick up the dough and flip it over so all the seams face down. Roll it back out until a strip. Now roll the strip out and place the dough roll, seam down, into a loaf pan. Repeat with the rest of the balls until you have 4 rolls of dough nested next to each other in your loaf pan. Cover with a damp cloth and let proof for about 40 minutes until it has doubled in size.
Beat the remaining egg. Brush on top of the loaf as a glaze. Bake at 350 degrees for 30 minutes. Let cool to room temp and enjoy.
