Cheesy Paprika Tang Zhong Bread Loaf

I made this cheese loaf last year and thought it could do with some improvement. Instead of making them with the generic recipe, I have change it to a Tang Zhong base so that it stay soft for longer. This recipe yields a soft interior crumb and is absolutely delicious on its own or as compliment for savoury dishes.

On the same day when I made this loaf, I was preparing Indian curry for dinner and dipped the bread in the sauce and needless to say, the loaf didn't last long enough to see the next daylight. I should have taken a photo of it but I rarely take any photo of my dinner which I should with my baking. :( Perhaps next time I will share with you my curry recipes, which is one of my household's favourite. :)

I have used the Pullman bread loaf tin to make these loaves and if you are unable to find them, you can bake them in basic bread loaf tin, but they just wouldn't come out as a block. If you want to know more about Tang Zhong or Yudane Method in bread making, visit my blog on Whole Wheat Yudane and Shokupan Milk Bread Loaf .

Proofing

When making bread, there are two proofing process that the dough needs to go through. This first or initial proof is called "bulk proof" or "bulk fermentation" where you allow the dough to rise, usually at room temperature, to double its size as a whole or in "bulk". Once the dough have gone through the first phase of bulk proofing/fermentation, it is then divided and shaped. The shaped loaves are then left to proof again to 50% or double its volume individually on a lined baking tray. The last proofing process are usually referred to as a " final proof" stage where the next step would be to bake them in the preheated oven.

The first initial proofing of the dough is essential as this allow the yeast to feed on the food source that are usually available in the rest of the ingredients in the bread dough. By leaving the dough undisturbed allows the yeast to produce carbon dioxide gas and also strengthening of the gluten strands in the dough which helps the dough to rise better and stronger. Allowing time for the first fermentation to take place also enhances flavour to the dough.

Punching down

Once the initial fermentation is achieved, the bulk dough is then "punched down" or "knocked down" which usually refers you gently deflating the dough by pressing down on the dough gently to release some of the additional gas produced by the yeast before final shaping and final fermentation.

Punching down the dough is important as having too much gas during the whole fermentation process can cause the dough to create too much air pockets which can in turn put stress on the gluten strand in the dough which makes it difficult for the gluten to withstand. If the dough were not punched down from the initial fermentation, the dough can become too airy and when baked in the oven, the interior structure can collapse.

Tang Zhong

Tang Zhong is an Asian bread making method that involves making a "water roux" by cooling a small amount of flour and water from the recipe until the starch in the flour starts to absorb all of the water and gelatinises. This gooey mixture is called the Tang Zhong, which is then added into the final dough that helps preserves the water from getting lost during baking. Tang Zhong helps retain the moisture in the baked bread leaving it soft for a longer period of time without going stale.

If you are interested to know more about this method of bread making, visit my page on Shokupan Bread Loaf.

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RECIPE

Yield: 2 x 600 g small loaves

Loaf Tin: 2 x (170mm x 100mm x 95mm depth)

Preparation time: 90 minutes

Baking Time: 50 minutes

TANG ZHONG

1 loaf 2 loaves

25 g 50 g 8% Bread Flour

125 g 250 g 40% Full Cream Milk

FINAL DOUGH

1 Loaf 2 loaves

260g 520 g 91% Bakers Flour (12% Protein)

4.5 g 9 g 1.6% Instant Yeast

6 g 12 2% Salt

20 g 40 g 7 % Castor Sugar

30 g 60 g 10% Egg - Equivalent of 1 medium egg

110 g 220g 38% Full Cream Milk (24°C)

25 g 50 g 8% Unsalted Butter - softened

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600g 1200 g Total Weight

Paprika Butter spread & Fillings

1 loaf 2 loaves

8 g 16 g Soften Butter

1 g 2 g Paprika

1 g 2 g Salt

20 g 40 g Mozzarella Grated

8 g 16 g Vintage cheese - shaved

Melt the butter and whisk in the paprika and salt. Leave to cool slightly and ready for assembly.

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Method