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.
#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.
Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml). Strain it in a cheese cloth and used this broth to make the chowder.
In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot and garlic. Cook and stir until tey begin to soften, about 5 minutes.
