Sweet Row Bread – with 65°C Water Roux Starter
This recipe is prepared with Black and Decker B2300 bread machine.
- Milk.................... 50 grams
- Sugar................. 40 grams
- Condensed Milk...... 30 grams
- Egg, mixed............ 1
- Custard Powder...... 2 teaspoons
- Butter................ 30 grams
- Water Roux......... 96 grams (approximately, and at room temperature)
- Bread Flour........ 275 grams
- Yeast............... 1.5 teaspoons
Level of difficulty Average
Cost Average budget
Add ingredients to the pan of the bread machine in the order suggested by the manufacturer. With my bread machine: I normally put the water-roux with the wet ingredients, then flour, and yeast last. I also warm up the milk/water required. Program for the Dough cycle. Press start. At this moment, I usually warm the oven to 28 °C (82.4°F) with a bowl of steaming water. Then turn off the oven.
When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough into a greased container. Roll the dough to ensure the entire dough is greased. Cover the dough with a film of glad wrap, then a piece of damped cloth. Let the dough rise for the first time with temperature at 28°C (82.4°F) and humidity at 75% for about 40 minutes, or until it doubled in size.
Turn the dough onto a floured working surface. Punch/press the dough to release the air bubbles. Divide dough into 10 equal portions. Shape the divided dough and let them sit for about 15 minutes.
Let the shaped dough rise for the second time with temperature at 38°C (100°F), humidity at 85% for about 45 minutes, or until it doubled in size again. (To let the dough rise twice and double in size at both times is very important to obtain the fluffy and tender texture.)
Fifteen minutes before baking, pre-heat oven to 180°C (350°F). Glaze top of bread dough and bake for about 13-15 minutes until golden brown. Turn out bread and let cool on rack.
* Add water to the remaining mixed egg, blend well. Save to glaze top of dough right before baking.
* Custard powder gives color to the bread. Skip this ingredient if prefer white bread.
* Always use bread machine yeast.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.