Blog•August 14, 2020
CHEDDAR MILK BREAD
This bread is incredible! It has a pillowy, fluffy texture and a creamy taste. The asian bread making method of adding roux to yeast dough known as Tangzhong Technique keeps the bread soft and bouncy. The roux makes the bread hold more moisture and extending shelf life. This bread will become a crowd favorite!
CHEDDAR MILK BREAD
YIELD: 16 – 18 Rolls
3 tbsp (43g) Water
3 tbsp (43g) Milk
2 tbsp (14g) All Purpose Flour
FOR THE DOUGH:
2 1/2 cups (298g) All Purpose Flour
2 tbsps (14g) Dry Milk Powder
1/4 cup (50g) sugar 1 tsp salt 1 tbsp instant yeast
1/2 cup (113g) whole milk
1 large egg
4 tbsp (57g) unsalted butter, melted
1 cup sharp cheddar cheese, shredded
- Make the Tangzhong: In a small pot, combine water, milk and flour. Cook in low heat until informs a paste. Remote the paste from the heat and transfer in a small bowl to cool slightly.
- Make the Dough: Combine all the dough ingredients in the mixing bowl and add the tangzhong. Using the dough hook attachment, knead for 8 to 10 minutes until it becomes stretchy and smooth. The dough will look wet, sticky and tacky and that’s fine. You will see that the strands of gluten are stretching and pull-ing away from the sides of the mixing bowl.
- Transfer the dough in a lightly greased bowl and lightly shape into a ball by tuck-ing in the sides of the dough to the bot-tom. Grease the surface of the dough, lay in the center of the bowl and cover tight-ly. Let the dough rise for 1 hour to 1 hour 30 minutes until double in bulk.
- Shape and Proof: Deflate the dough gently and flatten into a rectangle. Roll the dough tightly into a log and gently press the seam to seal.
- Making the Rolls: Divide the dough into 15 rolls and arrange them in a greased 12” x 8” baking pan a few inches apart. Proof the rolls for 40 – 50 minutes. When ready to bake, brush with egg wash. Sprinkle with grated cheese of your choice and a little salt and pepper.
- Halfway through proofing the rolls pre-heat the oven to 350’F. Throw in a few ice cubes at the bottom of the oven to create steam and put the baking pan in. Bake for 25-30 minutes until light golden. The internal temperature of the bread should be 190’F. Cool the rolls for 10 minutes before un-molding or serving.
- Alternatively: divide the dough into 18 pieces and roll tightly into a ball. Arrange them in a 9” x 13” baking pan. Proof the rolls for 40 – 50 minutes. Brush with egg wash. Sprinkle with grated hard cheese of your choice (optional). Bake as di-rected.