BBA White Bread adapted for Bread Machine w/ Tangzhong Roux
I adapted the Peter Reinhart's "White Bread variation 2" recipe from The Bread Baker's Apprentice for the bread machine. I also adapted the recipe to make a Light Whole-Wheat loaf.
In addition, I added a Tangzhong roux to make an even lighter loaf. This makes the best, lightest sandwich bread and the best white bread and light wheat breads that I have seen come out of a bread machine.
Volume Ingredient Bakers %
- Light Whole-Wheat Bread (add 3 ingredients below and Remainder of Ingredients)
1-2/3 cups Bread flour (225 g) 54 %
1-2/3 cups Whole-wheat flour (190 g) 46 %
1/4 cup Wheat germ (28 g) 6.7
- White Bread (add bread flour below and Remainder of Ingredients)
3 cups Bread flour (415 g) 100 %
Remainder of Bread Ingredients
1/2 cup Water (approx.) (120g) 28.9 (used in Tangzhong roux)
1/2 cup Buttermilk (110g) 26.5
1 Egg (40g hydration/55 g total wt) 9.6 (13.3)
3-1/2 Tbsp Powdered milk (26 g) 6.2
1 1/4 tsp Salt (7.5 g) 1.8
2-1/2 Tbsp White or Brown Sugar (32 g) 7.7 (white sugar for white loaf & brown sugar for whole wheat loaf)
3-1/3 Tbsp Butter, softened (32 g) 7.7
2-1/4 tsp Instant yeast (7 g) 1.7
To make the Tangzhong roux in a microwave:
Take 1/2 cup (120 g) of water and 3 Tbsp (20 g) bread flour
and mix well in a Pyrex measuring cup with a fork or small whisk.
Heat 25 seconds in a microwave (Mine's an 1100-watt). Stir well.
Heat 10 seconds more in a microwave. Stir well.
Heat 5 seconds more in a microwave. Stir well.
The Tanzhong roux should now be be over 150-F creamy and pudding-like.
Add to remaining Ingredients:
Stir the Tangzhong roux together with the buttermilk and beaten egg.
Stir the powdered milk, salt and sugar in to liquid ingredients.
Mix well until smooth.
Pour the liquid ingredients into bread machine. Add the softened butter.
Add the flour(s) to the bread machine. Finally add the yeast to the
top of the flour.
Set the bread machine on WHITE or REGULAR CYCLE, 1-1/2 LB (0.75 KG) LOAF.
In the first few minutes of kneading, add a small amount of water or flour as required to make a firm, slightly sticky dough that could be kneaded by hand.
Makes One 1-1/2 LB (0.75 KG) loaf.