The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

brown sugar loaf

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temylina's picture
temylina

brown sugar loaf

Hello.  I wonder if anybody knows how to make this bread from the site below.  It looks great and I would like to try it out.  Thnks.

http://wlteef.blogspot.com/2011/10/65c-brown-sugar-roll.html

cranbo's picture
cranbo

That recipe uses the Tang Zhong or water roux method, which involves cooking flour & water to form a paste (roux) and then incorporating into the dough. Search TFL for these terms for examples, or refer to the link the author provided in that site: http://wlteef.blogspot.com/2008/03/65c.html

My guess is that if you use the same technique, but substitute half of the bread flour with whole wheat flour, and use brown sugar instead of white sugar in the original recipe, you'll get very close. You probably should brush the dough with beaten egg if you want the shine that's pictured. 

BTW the roll is probably around 200g of dough, so scale the original recipe accordingly. 

temylina's picture
temylina

I have tried this recipe and used wheat flour and it is not the same.  It looks like a different kind of flour.  The color looks like squaw bread from Cheesecake Factory?

cranbo's picture
cranbo

What part is not the same? The color?

It's not very likely that it's a different kind of flour. 

Squaw bread from Cheesecake factory uses brown sugar and molasses. Search TFL and you'll see what I mean, this is verified from Maple Leaf, the manufacturer of CF's breads. There may also be the addition of caramel,  coffee, and/or cocoa powder.  Here's another link that may get you close: http://www.kingarthurflour.com/recipes/honey-wheat-black-bread-recipe 

Here's another link: http://utry.it/2011/08/brown-wheat-bread-cheesecake-factory.html. Compare the colors, CF bread is generally a bit darker than what's in the photo in your original link. 

 

Or you could always write to the author of the original article ;)

 

temylina's picture
temylina

I will try the sites you sent me.  1) I did try to contact the original site but no response.  2) The color and softness of the bread was my aim.  I'll try out some of the recipes you suggested.  Thanks again.