Tangzhong Method Spinach Bread #BreadBakers

This month our host Mireille Roc chose the wonderful theme of Naturally Colorful Breads to get all bread bakers to bake with puree from any fruit or veggie. 

Made this Tangzhong Method Spinach Bread in a Pullman Loaf Pan measuring 23 cm (9") long and height 10 cms ( 4") , which made a perfect sandwich loaf.. The bread was so soft and delicious, more on a sweeter side, you can reduce the sugar quantity if you want. But we loved the this sweet spinach sandwich bread. Made a delicious breakfast sandwiches with it.

Remember when you are using the Pullman pan do not let the bread proof to the full height of the tin. It should be proofed only 3/4th leave space for it to rise while baking. The quantity of flour used to make this bread was perfect for the pan.

Ingredients
270 Grams All Purpose Flour
1 Tablespoons Cornflour
1 Teaspoon Salt
2 Tablespoon Butter
1/3 Cup Warm water
1/2 Cup Spinach Puree
3 Tablespoons Milk Powder
3 Tablespoons Sugar
7 Grams Instant Yeast
For the Tangzhong/ Roux
20 Grams
1 Cup Water

Method
The Tangzhong (Flour-Water Roux)

Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so that no lumps form and the roux is smooth. The roux will turn pale and thicken, do not thicken it too much since when it cool is will thicken more. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least.
The Bread DoughI made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. Do not add more flour to make it less sticky either!

Mix the flour, cornflour, salt, sugar, milk powder and yeast in the processor bowl and pulse a couple of times to mix. Remove it and keep side.  In the same processor add the tangzhong / roux and spinach pure, run it till smooth , add the flour and water run on slow speed until the dough comes together. Add the butter and process till you have a smooth and elastic dough which is just short of sticky dough.
Take this dough on to oiled work surface, oil your hands too. Sprinkle little four and start to knead the sticky dough using your bench scraper lift the dough and give it about 20 to 30 turns or till it's smooth.

Form the dough into a ball and place it in a floured bowl turning it so it is well coated. Cover with a towel and let the dough rise for about 45 minutes or till almost double in volume. 

Once double in volume, place the dough on your work surface dusted with flour.

Divide the dough into four  equal parts

then roll each into a ball

Flatten each ball  into a rectangular sheet. 

Fold both the opposite edges towards center. 

Now start rolling this sheet as shown in the picture.

Similarly, shape all the dough portions and arrange all these in a greased loaf pan.  Let the shaped dough rest until it doubles in volume.

 Once shaped dough doubles, remove the towel and brush with water and  sprinkle the seeds,

push the lid to close bake it in a preheated oven at 200 °C for 30 minutes then take the lid off and keep it again in the oven for 5 minutes.  This bread took exactly 35 minutes to bake.

A perfect flat top Sandwich Bread

Once baked, take the loaf pan out from the oven and demould the bread. 

Place it on a wired rack and let it cool completely.

This is one of the extremely soft, light and fluffy bread

another beautiful bread baked by this method. 

Have it butter or jam

I made a Wholsome  Brunch Sandwich with Chicken Salami, Salad leaves, butter and Fried Egg  seasoned with dash of Cajun Seasoning.

Labels :Seeds Bread, Eggless, Spinach Bread, Bread Bakers, Breads, Tangzhong Method, Sandwich bread, Pullman Loaf Pan,Naturally Colorful Bread


Cheesy Kale, Tomato and Chile Focaccia from Karen's Kitchen Stories
Coriander Butterflake Bread from Gayathri's Cook Spot
Coriander Cumin Bread from Sizzling Tastebuds
Feta Sun-dried Tomato Quick Bread from Food Lust People Love
Purple Yam Sweet Potato Bread from The Schizo Chef
Spinach Beetroot Wheat Bread from Anybody Can Bake
Spinach Sandwich Rolls from Cook's Hideout
Tangzhong Method Spinach Bread from Sneha's Recipe
Turmeric & Garlic Pull Apart Bread from Mayuri's Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the#BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

A Tangzhong Method French Loaf With Seeds#BreadBakers

The Tangzhong method involves cooking one part of  flour with five parts of water to form a roux. When the Tangzhong is added into other ingredients that go into a bread dough, it produces light, tender and soft bread.
This method of using Tangzhong is often seen in South Asian breads and  it seems to have created by a Chinese woman.

This bread was on my to do list from a long time, but, somehow making this was always not now.. next time.  This month I, just wanted to bake a french loaf to make a Sub Style Sandwich, thought why not make a seeded bread. Here is my soft and delicious Tangzhong method bread. 

Our Host for Bread Bakers this month is Mayuri Patel, the theme given to us by her is "Bread With Seeds".

Ingredients
For The Tangzhong (Flour-Water Roux)
1/4 Cup All Purpose Fllour
1.1/4 Cup Water

For The Dough
500 Grams All Purpose Flour - reserve 1/2 Cup for dusting
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Heaped Fresh Yeast
1/4 Cup Milk
1/2 Cup Water
All of the Prepared Tanzhong
50 Grams Butter -cut into small pieces
Oil as required
1/4 Cup  Mixed Seeds

Method
The Tangzhong (Flour-Water Roux) 

Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. 

Keep stirring/ whisking constantly so that no lumps form and the roux is smooth. 

The roux will turn pale and thicken, do not thicken it too much since when it cool is will thicken more. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. I left it in the fridge and used it the next day.

The Bread Dough 

I made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. Do not add more flour to make it less sticky either!
Put the flour, salt, sugar, milk, water and yeast in the processor bowl and pulse a couple of times to mix. Then  add the tangzhong and run it till smooth , add the flour and run on slow speed until the dough comes together. Add the butter and process till you have a smooth and elastic dough which is just short of sticky dough.

Take this dough on to oiled work surface, oil your hands too. Sprinkle little four and start to knead the sticky dough using your bench scraper lift the dough and give it about 20 to 30 turns or till it's smooth.

Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel and let the dough rise for about 45 minutes or till almost double in volume. 

Once double in volume, place the dough on your work surface dusted with flour. Divide it into two parts. One part keep it bigger, to make a long 15 inch french loaf bread and one half of the size of what is made.

Pat the dough into a flat rectangle sprinkle the seeds(reserve a few for the top) and fold the dough to incorporate it well. Again pat it onto 15 inch long rectangle and roll the dough into a long long loaf. Brush the loaf with milk sprinkle the remaining seeds on top and press them lightly. Place the bread on to baking tray and brush it again with milk. 

Leave it to rise for another 45 minutes. In the meantime preheat the oven to 200 degrees and bake it for 30 minutes. Brush the loaf with butter and keep it to cool on a wire rack. Slice slather it butter or mayo and enjoy.  

Made a delicious Sub Style Sandwich  with this bread recipe to be posted on 18th of this month.

Labels :Seeds Bread, French Loaf, Bread Bakers, Breads, Tangzhong Method

Check out the Seeded Breads that our fellow Bread Bakers have baked this month:

Almond Poppyseed Bread from A Day in the Life on the Farm
Crunchy Seed Braid from All That’s Left Are The Crumbs
Fennel and Poppy Seed Rolls from Mayuri’s Jikoni
Onion &amp Poppy Seed Bialys from Baking Sense
Savory Seeded Focaccia from Palatable Pastime
Seeded Ficelle Bread from Karen’s Kitchen Stories
Siddu from The Mad Scientist’s Kitchen
Six-Seed Soda Bread from Food Lust People Love
Sugarless Multiseed Rye Bread from CookwithRenu
Tangzhong Method French Loaf With Seeds from Sneha’s Recipes
Vegan Seeded Challah Bread from Cook’s Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.