Sunday, April 3, 2011

Matcha & Chocolate Swirl Milk Bread + The Original Milk Bread + Other Variations

If there is one thing I love, it's chewy, dense, soft bread. Crusty works for me, but it just doesn't have that, let's say, oomph that chewy-soft bread has. When I eat baguettes, I usually just tunnel my way through the center and leave the crusts all lonesome on my barren plate. 
I've had my fair share of yeast ordeals, which you can read about here. I had to take a long break before dealing with yeast again; a person can only handle so many failures. I've over risen, over baked... I was just over it all! This? Well this is my yeasty salvation. I love this bread, so much so, that I've already made four loaves of the soft-chewy-dense deliciousness. It uses a special method called the 'Tangzhong' method which employs the use of a bread-water mixture that is cooked to 150 F, then mixed into the bread dough. It is simply amazing. It makes the bread stay soft for days on end and gives it the ultimate chewy-dense texture that I love so, so much.
If you're wondering what I'm referring to when I say soft-chewy-dense texture, just think of Hawaiian sweet bread. It has almost the same texture and is a bit sweet too. I made two version here, the original milk version and a green tea-chocolate swirl bread. 

Both were delicious and came out perfectly! I couldn't believe my eyes when I saw a golden, perfectly risen loaf come out of the oven - it was a serious celebration. Next time, for the green tea-chocolate loaf, I might add a bit more sugar and flavorings. Though you could taste the distinct chocolate and green tea flavors, I could have done with a stronger flavor. I think adding a bit more sugar would make the flavors stand out a bit more too, so if you intend on making this bread (which I highly recommend you do), you should up the sugar!
Matcha & Chocolate Swirl Bread
Yields: 1 9x5" loaf
Original recipe here.

2 1/2 cups bread flour, split
3 tbsn. + 2 tsp. sugar, split
1/2 tsp. salt, split
2 tsp. instant yeast, split
1 large egg
1/2 cup milk
120 g. tangzhong (about 1/2 of the mixture below)
3 tbsn. butter, cut into small pieces, at room temperature
1 tbsn. matcha powder
1/6 cup unsweetened cocoa powder

For the tangzhong:
1/3 cup bread flour
1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

Grab two medium bowls and divide the flour, sugar, salt and yeast evenly among them. To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Add one of the dry ingredients to the bowl of a stand mixer and make a well in the center. Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the doughs over with the folds facing down and flatten with a rolling pin. Roll out the doughs until they form thin rectangles - make sure they are about the same size. Place one rectangle on top of the other and begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place the swirled roll into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.


Milk Bread
Yields: 1 9x5" loaf
Original recipe here.

2 1/2 cups bread flour
3 tbsn. + 2 tsp. sugar
1/2 tsp. salt
2 tsp. instant yeast
1 large egg
1/2 cup milk
120 g. tangzhong (about 1/2 of the mixture below)
3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:
1/3 cup bread flour
1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flour, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.





Other Variations I've Tried:

(1) Matcha Green Tea Swirl

For the filling:
1/2 small package of instant vanilla pudding
1/2 cup whole milk
1/2 cup chopped white chocolate
1 1/2 tbsn. matcha powder

To make the filling, whisk the pudding mix and matcha powder together until well combined. Whisk in the milk until smooth and slightly thickened. Allow this mixture to thicken some more in the refrigerator for about 15 minutes.

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the matcha custard all over, leaving a 1cm border around the whole perimeter. Sprinkle with the white chocolate, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(2) Raisin-Coconut Custard Swirl

For the filling:
1/2 small package of instant vanilla pudding
1/2 cup whole milk
1 tbsn. brown sugar
1/2 cup raisins
1/2 cup shredded coconut

To make the filling, whisk together the pudding mix and milk until smooth and slightly thickened. Whisk in the brown sugar and shredded coconut. Allow this mixture to thicken some more in the refrigerator for about 15 minutes. 

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the custard mixture all over, leaving a 1cm border around the whole perimeter. Sprinkle with the raisins, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.


(3) Raisin with Cinnamon-Sugar Swirl (this one was the best, in my opinion)

For the dough: 
1 cup raisins
1 cup hot water

For the filling:
1/4 cup sugar
1 1/2 tbsn. cinnamon

To make the filling, mix the two ingredients until well combined. Soak the raisins in the hot water to allow them to plump up. Drain well, set aside. While preparing the original milk bread, during the kneading of the dough, add the plumped raisins so that they get kneaded in as well. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Sprinkle the enire surface with the cinnamon-sugar mixture, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

20 comments:

  1. aaammmaaziinnnggg. and the pictures are gorgeous!

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  2. This looks incredible! I love the unique idea of having two flavours twirled into one loaf

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  3. These.Look.Perfect! I've been wanting to try tangzhong for a long time and it relieves me to see the results are reliably good.

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  4. Oh wow, fantastic photos! I actually just bought some matcha powder the other day, and am hoping to make some matcha recipes. Yours looks too good, I don't think I can make it look as pretty as yours but I really want to try this recipe :) I also love the chewy inside bits of bread, I hollow out onion bagels and eat the inside.... :)

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  5. Incredible job on this. The swirl look so beautiful. I do love the unusual and this fits the bill perfectly. ;)

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  6. This is fascinating. What is it about the tangzhong that makes the bread last so long? Have you ever tried it with whole wheat flour? Thanks for the beautiful ideas!

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  7. Looks delicious! I have bought all the ingredients and have not had the time or inclination to make the tangzhong. The recipe has been on my to-do list for over a year! Your swirl bread looks amazing! Great job!

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  8. I've been wanting to make this bread for a while now. I've printed your recipe and am going to try it this week. Thanks.

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  9. Wow, you've tried so many variations already! So glad it worked for you. I want to try the cinnamon swirl, it's been on my list.

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  10. @ Xiaolu: you must try this bread!! it is amazing - I swear by it :)

    @ XingyMingy: it's easier than it looks - I was pretty shocked how mine turned out!

    @ Sarah: I have no idea! It's amazing though. And yes, I JUST tried it with 10 grain and whole wheat - and it was still amazing! Recipe up soon :)

    @ Cakebrain and tryityoumightlikeit: MUST do! I urge both of you ;)

    @ Kirbie: I know - I'm kind of obsessed -___-, thank you so much for the recipe and the inspiration!

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  11. Wow. I think you should definitely keep doing what you are doing because you got it going on!

    Seriously, I like to think that I'm a pro in the kitchen when it comes to yeasted breads, but i've never done anything quite like this!

    Will you link it to my monthly sweet roll linky party?

    http://sweet-rolls-that-rock.blogspot.com/2011/03/sweet-rolls-o-rama-monthly-linky-party.html

    That would be awesome of you!

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  12. I bet this bread is just as delicious as it is gorgeous! Looks great :)

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  13. Michelle - I made this milk bread tonight and it turned our awesome even though I almost forgot to add the butter. I kneaded the dough by hand and I think that it will count as my workout for tonight. :-)

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  14. @ tryityoumightlikeit: I am soooo glad you tried the recipe out! And doubly glad that you loved the bread :)

    When making this bread the first time, it actually burnt out my mixer, so I ended up having to knead it by hand too - and isn't it totally satisfying to feel the dough underneath your hands and know you just made something so awesome!?

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  15. this is amazing and brilliant ! i am completely blown away by your creative cooking !

    http://alwaysamrsforeverakidd.blogspot.com

    xoxo.

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  16. I made your bread yesterday and it's absolutely fantastic, thank you for sharing this with us! :)

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  17. Hello



    We are very impressed by your matcha bread We would potentially like to use your image and recipe on our website www.koyumatcha.com

    Is this something that you would be interested in ? Is there something you would want from us in return ? Please let me know your thoughts


    Regards

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  18. Hi, new to your site but instantly fell in love with this bread! You mentioned that you would up the sugar to enhance the chocolate and green tea flavor. What would be a good amount to increase the amount to?

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  19. @ Jean: thanks! that always makes me happy :)

    I would probably try adding 1/4 cup to make it a sweet bread, or just 2 tbsn. to enhance it just a bit

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  20. I love your blog!!! Thanx for the wonderful recipe!

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