Hokkaido "Kamikaze" Bread
I'm home for spring break, which means I'm without my starter and my scale. I've been wanting to try the tangzhong method, and I found a recipe that used cups so I could make it at home (http://www.instructables.com/id/Asian-Sweet-Bread-Hong-Kong-Pai-Bao-Hokkaido-Mil/).
I substituted 2 cups of white whole wheat flour for some of the bread flour, and covered the loaf with foil after 15 minutes.This dough takes a lot of mixing, most recipes I've seen range from 20-30 minutes, and they are not kidding. The oven spring was amazing, which I think can be at least partially attributed to my mom's new convection oven. I couldn't bring myself to tear apart this pretty loaf, but believe me, it's super soft and shreddable.
My family is originally Pennyslvania Dutch, and my dad loves the shiny-topped, sweet, and fluffy "Amish" white breads, so it was a huge compliment when he compared my bread to an Amish loaf. He has decided to call it Kamikaze bread, partially because he forgot the name, and partially because he thinks he's funny.
Comments
Great looking loaf and I bet it is quite delicious. It looks very fluffy for a loaf with that much WW in it.
Did you use bread flour as in the recipe in the link or AP flour?
Thanks! I too am surprised at how fluffy it is. You kind of want to squish it like a teddy bear when it comes out of the oven.
I used KAF Sir Lancelot flour.
kneading the heck out it with a dough hook for 30 minutes to a super window pane. Makes fabulous rolls and buns too.
Well done and happy baking.
Thank you! I certainly know not to be shy with the hook next time, and my family won't be tiring of this dough in any of its forms any time soon.