65°C White Loaf

I have always wondered how Asian bakeries create the characteristic soft and fluffy yet chewy and springy bread loaves that are so addictively delicious! So when I found this recipe, I couldn’t wait to get started to make my own fresh loaf- perfect for breakfast or afternoon tea!


The reason behind naming the loaf “65°C” is because it uses the “tangzhong” method where a roux made of  1 part bread flour to 5 parts water cooked to 65°C is added into the dough. This roux helps to the dough to absorb more moisture to produce softer, fluffier and higher-risen bread.

It is recommended by the recipe that you use a bread machine to knead the dough, as it is a very wet mixture. If you decide, like me, to knead the dough with your hands- be warned that it will be extremely sticky and wet! I actually thought that my batch would fail (and that my arms would fall off) as it was nearly impossible to knead. Thankfully after proofing, the dough came out right again.


Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz2rONZ1wYo