Ham and Cheese Bread
|my beautiful loaf|
|look at the filling - bursting with flavor!|
Recipe: (from 65℃ 湯種面包)
171g bread flour
45g cake flour
22g caster sugar
4.5g instant yeast
11g unsalted butter
diced ham, smoked cheese (i use shredded cheddar), black pepper
salad dressing/mayonnaise, pizza topping
Preparing the bread tin:
Tin must be lined with baking paper first. The author did not explain the rationale for so, but I guess it's to prevent the cheese from sticking to the pan when it has melted. It's easier to remove the bread from the tin this way :)
|lining the tin with baking paper|
Preparing the dough:
- Combine (A) together and make a well in the center. Add in (B), and mix till a dough forms.
- If kneading by machine: Turn up the speed of the machine, and let it knead till gluten has developed. Add in the butter, and continue to let the machine work the dough till it reaches the windowpane stage.
- If kneading by hand: Turn the dough out onto a floured surface and knead till gluten has developed. Then knead in the butter till incorporated; further knead the dough till it's elastic and has reached the windowpane stage.
- Round the dough up and place it into a greased bowl. Cover and let it proof till it's doubled in size. (I took about 1 hour for this)
- On a lightly floured working surface, deflate and divide the dough into three equal portions, with each weighing 120g (approximately). Round up and cover them to let rest for 15 minutes.
- Shaping the dough: Flatten each of the dough (remember to punch out the air!) and roll out into an oval / rectangular shape with a lightly floured rolling pin. Put in the filling, and roll it up, like a swiss roll. Pinch ends to seal the dough tightly. Cut each dough into half and place into the bread tin for final proof.
- Once the bread rises to about 70% full, top off with mayonnaise, and pizza topping.
- Bake at 180℃ for 30 minutes or till the bread is golden brown and cooked through.
- Remove from the oven and turn it out to cool on a wire rack. unmold the bread onto wire rack to let it cool completely. Slice to serve or store airtight once it's thoroughly cooled.
- The butter should not be added in too early, as it will affect the formation of gluten.
- Bread made using the tangzhong method is really very sticky. Don't worry, you are still on the right track. Just remember to flour your hands often.
- It is easier to peel off the baking paper from the bread after it has cooled down and the structure has set.