SuperFood Protein Bread

Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.

First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend

I had the bag  in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…

Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.

People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.

– What is SuperFood Blend?

The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.

– How should I add the protein powder to the bread dough?

Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.

My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.

– Did the protein powder affected the bread?

Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…

– Ready for the recipe?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

SuperFood Blend Bread Dough

  • 500 g bread flour
  • 80 g SuperFood Blend
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 dry milk
  • 200 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

SuperFood Blend Dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– Looking for more bread recipes? Check these out…

Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…

Thank you for visiting Color Your Recipes…have a colorful week!




Sugar Twist Bread

This soft and cottony sugar twist bread are the best treat ever…they are a light version of brioche…same richness, full flavor with much less calories.

I made so many versions of this bread and I must admit, this version, so far is the best one…the real trick here is to add the butter after the gluten has form.  Yes, it will take more time to incorporate the butter into the dough but so worth the extra time as the crumb of the bread will be something out of this world…

In this recipe as many others I used the tangzhong or water roux method, which you can read more about it here

– Do I need to shape the bread as described here?

Absolutely not…you can shape the dough as you desire…in a pullman loaf, as an individual roll, as a pull-apart, braided, dinner rolls, in another word, which ever shape you want…and even filled it.

– Ready to try this recipe?

I got the idea of twisting the dough from My Mind Patch.

Here we go…

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 90 g sugar
  • 7 g salt
  • 7 g yeast
  • 20 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 65 g heavy cream
  • 20 g butter
  • 50g Earth Balance

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The windowpane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

 

Assembly

Knock back the dough and divide into balls of approximately 75 g each. Let them rest on the counter covered for 5 to 10 minutes.

If making sugar twist, roll one dough into a 16-18 inch length rope. Fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking pan, I used small square pans (3 twists) or a USA biscotti pan (7 twists). Cover the pan and let the twists rise until double in size.

Brush the top of the twists with the egg wash (remember the 1 ½ tablespoon egg from the dough?), and sprinkle with sugar.

Bake in t preheated oven at 350oF for 25 minutes. Remove and let it cool.

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Flaxseed Meal Sandwich Bread

This is such a great everyday sandwich bread for you and your family…it is a much healthier version of your white bread.  This Asian inspired bread recipe is cottony soft, feathery crumbs and stays fresh for many days.

We love bread…period…no matter what we cannot stay away from it, so in order to indulge without feeling guilty, this is the healthy version that is a must try…the bread is so soft, cotton like, fluffy, airy and feather like crumb that if it was not for the title stating “flaxmeal” you would not even know that such a thing is part of the bread.  Okay, you can see a bit of the flaxmeal speckles, but I can guarantee you that it does not jeopardize the texture of it…

Like many of my bread recipes, I use the tangzhong or water roux method, so the bread stays fresh and soft for many day

–  What is tangzhong or water roux method?

This method was originally developed in Japan and now days is very popular in Asian bakery.  The technique is basically a mix of flour and water cooked at 65oC (149 F) to make a pudding like paste, which is added to the remaining bread dough ingredients.

– Why using tangzhong method in baking will keep your bread fresh?

The pudding like paste added to the bread dough will allow you to add more water to the final dough as compared to traditional method, therefore it will increase the hydration of the dough. The gelatinized flour will not only increase the hydration but will also retain the moisture and the development of gluten.

– Can I use tangzhong in all my bread recipes?

Absolutelly, just substitute portion of the flour in the recipe to make tangzhong, usually between 15 to 30% of the total dough weight. Another way to approach is to use approximately 10% of the total flour weight to make the tangzhong.

Okay, enough of the science behind the tangzhong or water roux method…let’s get to the recipe!

The recipe I am sharing today will make 2 loaves, and to achieve perfect square loaves I baked them in USA Pullman Pan with lid.

Ingredients:

Water roux or tangzhong

  • 50g bread flour
  • 250 ml water

Flaxseed Meal dough

  • 450 g bread flour
  • 50 g whole wheat flour
  • 50 g flaxseed meal
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 g dry nonfat milk
  • 100 ml water
  • 70 g Earth Balance or butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (149 F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here for more detail.

Flaxseed meal dough

Place the cooled water roux and all the ingredients listed under flaxseed meal dough into a mixer except for the Earth Balance or butter.  Mix until all the ingredients are together, it will slightly sticky. Make sure to stop the mixer and scrap the sides of the bowl, do not assume that the mixer will do all the job.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Make sure to do the windowpane test. If does not pass, mix for another 2-3 minutes until the dough reaches the windowpane stage.

Once the dough reaches the windowpane stage, place it into a medium to large bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 138 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More Asian inspired bread recipes? Please check these out…

Did you flaxseed Is a good source of fiber? Moreover, flaxseed is rich in omega-3 fatty acid and phytochemicals. Studies have shown that flaxseed can lower blood cholesterol and LDL (the bad, low-density lipoprotein), therefore reducing risks of cardiovascular disease. Apparently the flaxseed in a form of meal is better digested than the whole flaxseed this way you will get all the benefits of it.

Thank you for visiting Color Your Recipes…have a colorful week!




Cheddar Cheese Toast

This is an Asian inspired bread recipe with a touch of cheddar cheese using tangzhong method. The bread is light fluffy and cottony and stays fresh for many days.

By now you might know that I love, absolutely love baking bread, the only limiting factor is that there is not enough consumption between my husband and I, and often I take to work or send to friends, still, I look forward for the bread to disappear so I have “excuse” to bake more.

This recipe is pretty standard, I did not use any heavy cream but increase a bit on the butter. The texture is light, soft, cottony and bouncy.  The cheddar cheese stripes gives this loaf of bread some personality…and it is great toasted, but my favorite way to eat is to cut a thick slice and peel it…

The assembly seems more complicated than it is in reality, it is all matter of math and splitting the portions correctly so you do not end up with a portion without cheese.

The recipe below can fill 2 Pullman pans (9 x 4 inch).

 – Can I skip the cheese?

Absolutely…if you do not have cheddar cheese or do not care for it, you can follow the same bread recipe, skip the cheese and you will end up with a delicious egg bread.

 – Now, let’s go to the recipe…

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Dough

  • 550 g bread flour
  • 80 g sugar
  • 8 g yeast
  • 7g salt
  • 2 large eggs, slightly beaten
  • 30 g dry milk powder
  • 60 g butter, unsalted
  • 250 g grated cheddar cheese (omit if making plain toast)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Bread Dough

Place water roux and all the ingredients listed under dough into a mixer with the hook attachment except for the butter and grated cheddar cheese.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky and it will reach the window pane stage.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and each ball into 4 small balls and let it rest for 5 minutes on the counter.

Split the grated cheddar cheese into 8 portions.

Flatten the balls using a roller pin into a disk, place approximately ⅓ of the grated cheese from one of the ⅛ portions. Fold over one half of the disk and another ⅓ of grated cheese. Cover the grated cheese with the other half of the disk and sprinkle the last ⅓ portion of the grated cheese and roll it like a Swiss roll.

Repeat the process with the remaining 7 small dough balls. Place 4 Swiss rolls into each Pullman pan and let it rise until triple of its original size, like almost 85-90% of the pan.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More recipes using tangzhong method?

Yes, there are many more recipes of bread using tangzhong method, please take a look here.

Did you know that Cheddar cheese was originated in the English village of Cheddar in Somerset? The color of Cheddar cheese can vary from pale to deep yellow. The yellow-orange color is due the addition of some plant extract such as annatto or paprika.

Thank you for visiting Color Your Recipes…have a colorful week!




Molasses Marble Sandwich Bread

Each slice of this bread has a unique look, a blend of deep brown from the molasses and white from the plain dough, each bite is packed is flavorful molasses… perfect for toasts, sandwich or just plain.

Last time a baked a molasses loaf of bread, although many of my co-workers and friends like it, I found it to be a bit overwhelmed with molasses, so this time I chose to make half molasses combined with plain dough, and to make it pretty, I made it into marble. It is true that it was a lot of labor since each portion had to be made separately, but well worth it. Every time I slice the loaf I would admire the lines…and my husband will laugh and tease me… u

It was a lot of fun to assemble the loaves as for the first loaf I layered the molasses portion on the white and on the second loaf I reverse the order…but feel free “play” with the dough, I am sure that you will be amazed with the combination of colors that you will come up with, although I must confess that this is a quite elaborate recipe since it is like baking two different kind of bread in one day.

The recipe below is for 2 loaves of Pullman pan (9 x 4in). I hope you get a chance to bake this bread…and because the water roux or tangzhong method was used, the bread fresh for days.

Ingredients:

Water roux or tangzhong

  • 50 g bread flour
  • 250 g water

Molasses Dough

  • 250 g bread flour
  • 50 g oatmeal finely grinded
  • 90 g molasses
  • 3 g salt
  • 3 g yeast
  • 3 g vital wheat gluten
  • 40 g water
  • 25 g butter, unsalted

White Dough

  • 300 g bread flour
  • 25 g sugar
  • 3 g yeast
  • 3 g salt
  • 120 g heavy cream
  • 20 g butter, unsalted

Method:

 Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Oatmeal Molasses Dough

Place ½ of the cooled water roux and all the ingredients listed under molasses dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Plain White Dough

Place remaining water roux and all the ingredients listed under white dough into a mixer except for the butter.  Mix until all the ingredients are together, it will be slightly sticky.

Practically repeat the procedure from the oatmeal molasses dough.

Add the butter like the molasses dough and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes.

Place the dough into a medium bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and let it rest for 5 minutes on the counter.

Flatten the balls using a roller pin into a rectangle of approximately 9 x 12 and layer the white dough over the molasses or vice-versa, roll it like a Swiss roll from the wider side of the rectangle.

Cut into 4 equal portions and roll it on the counter until double its length, twist and place it into the Pullman pan (4 each) and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired recipe for bread you might want to check on Black Sesame Swirl Pumpkin Bread or Matcha Swirl Sandwich Bread recipes.

Did you know that molasses is a by-product of sugar making? Most of the molasses comes from sugar cane or sugar beets. Molasses contain more nutrients that plain sugar, and like sugar contain a lot of calories.

Thank you for visiting Color Your Recipes…have a colorful week!




Sweet Milk Raisin Bread

This sweet bread is almost like a dessert…very rich, buttery, cottony with a touch of raisins in it, and stays fresh for days…

I try to avoid making this kind of bread as I cannot settle for just one slice…but here I am again with another version of it…the bread is so soft, light and yet rich at the same time…I love eating it by peeling the crumb as it come out so thin, almost like paper sheets…very addictive. I must admit that this recipe requires a bit of work, but so well worth it!

I used tangzhong or water roux method as in many of my bread recipes. If you like baking bread you must give this method a try…

This method is widely used in Asian baked goods, as the bread using this method are moist, light and remain fresh and soft longer than the ones using conventional method. One of the hypotheses is that some sort of gelatinization occurs when a small portion of pudding paste made with flour and water is added to the dough and traps the moist.

Ingredients:

Tangzhong or water roux

  • 40 g bread flour
  • 200 g water

Bread

  • 600 g bread flour
  • 100 g sugar
  • 8 g salt
  • 20 g dry milk powder
  • 8 g yeast
  • 2 eggs minus 1 tablespoon for egg wash (107g egg minus 12g)
  • 150 g heavy cream
  • 30 g water
  • 50 g butter
  • 100 g raisin
  • 2-3 tablespoons brandy
  • Swedish pearl sugar

Method:

 Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here (http://coloryourrecipes.com/chocolate-marble-asian-bread-recipe/ ).

Bread dough

Before starting the bread dough soak the raisins in brandy, stir once in a while so the raisins are in contact with the brandy.

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.

Place the dough into a medium to large bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Drain the raisins and set aside.

Knock back doughs and split the dough into two portions and each portion to 10 small balls. Flatten the balls using a roller pin, spread some raisins on it and fold into thirds. Roll it like a Swiss roll and flatten again with the roller pin. Place the flatten Swiss rolls side by side in the loaf pan.

Let the dough rise until triple of its original size.

Just before placing the loaves in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).

Bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

I hope you enjoy this bread recipe using tangzhong method.

Did you know that raisins are rich in iron and potassium? Moreover, raisins are high in fiber but should be eaten in moderation due to its sugar content.

Thank you for stopping by Color Your Recipes…have a colorful day!




Oatmeal Molasses Sandwich Bread

This is a very soft, fluffy and lightly sweet oatmeal molasses sandwich bread which uses water roux or tangzhong method, therefore the bread stays fresh for many many days…

I always wanted to try using molasses in my baking, but somehow never got into it until I bumped into a bottle of molasses when looking for something else in the market isle. No surprise that bread was the first item that came to my mind…so here it is another adaptation of the bread recipes that I usually use, tangzhong method.

Tangzhong is a roux made with water and flour and it is added to the rest of the ingredients. The pre-cooked roux adds a sort of gelatinization to the bread, therefore keeping it soft and fluffy for many days. This technique is widely used in Asian bread making.

Since it was my first attempt using molasses, after searching intensively the internet I decided to base my recipe from BudgetBytes.  The bread came pretty soft and fluffy, I just felt that the molasses was overwhelming, so next time I will reduce the amount of molasses to ⅓ cup. Although when sharing the bread to some of my co-workers, they like it and enjoyed the strong molasses flavor in the bread, so it is up to your personal taste.

This recipe was based on Budget Bytes.

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Oatmeal Molasses

  • 500 g bread flour
  • 100 g oatmeal, finely grinded
  • 175 g molasses (½ cup)
  • 7 g salt
  • 7 g yeast
  • 6 g vital gluten
  • 95 ml water
  • 50 g butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see HERE

Oatmeal Molasses Dough

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

Did you know that molasses is a by-product of sugar extraction? The good news is that molasses contains some vitamins and minerals which cannot be found in refined sugar.

Thank you for stopping by Color Your Recipes…have a colorful day!




Dark Rye and Flaxseed Sandwich Bread

Don’t you love when you have a bite of bread and you cannot tell that it is a “healthy version” of it?

Well, I found the perfect combination of dark rye and flaxseed meal in this recipe. If it was not for the color and the little flaxseed meal specks you would not say that this sandwich bread contains “healthy ingredients”, in another words, if you close your eyes and eat the bread you would definitely say that it is “white” bread…

Because we like so much bread, I am constantly testing different ratios between white flour and “so-called” healthy flours therefore feel less guilt when gobbling through a loaf of bread…the big challenge is for the bread to looks of whole grain and taste like white bread.

Since rye flour and flaxseed meal contain less and no gluten I had to replace the “missing” gluten so it will not compromise the formation of air bubbles which triggers the dough to raise.

This recipe will make 2 loaves, and to achieve perfect square loaves I baked them in these USA Pullman Loaf Pan.

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Dark Rye and Flaxseed Dough

  • 550 g bread flour
  • 60 g dark rye flour
  • 30 g flaxseed meal
  • 80 g sugar
  • 8 g salt
  • 8 g yeast
  • 8 g vital wheat gluten
  • 50 g whipping cream
  • 160 ml water
  • 60 g butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Dark Rye and Flaxseed Dough

Place all the cooled water roux and all the ingredients listed under rye dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired bread recipe you might want to look at Sweet Milk Bread with Raisin recipe.

Did you know that gluten is formed when these two proteins glutenin and gliadin form a bond? Moreover, gluten gives bread a chewy texture and traps carbon dioxide during fermentation.

Thank you for stopping by Color Your Recipes…have a colorful week!




Black Sesame Swirl Pumpkin Bread

This is a fun bread to bake using tangzhong method. It is so tasty with swirls of sesame paste in a pumpkin dough…and stay fresh and soft for days.

This is a fun recipe to make, especially that is Halloween…the combination of the sweet sesame swirl in between the soft, cottony pumpkin bread is just divine. Initially, people find a little skeptical because of the “black” swirl in the bread…no it is not mold…

The combination of the colors as well as the rolling and folding makes this recipe a fun process from the beginning to the end. But, don’t let me dictate how you should roll and fold…go ahead and handle the dough and the sesame filling however you wish.

Oh! Before I forget, I will be out for a couple of weeks and I am not sure if I will be able to “visit” you during this time, but I will make sure to catch up with you once I am back…

 

Ingredients:

Tangzhong or water roux

  • 15 g bread flour
  • 75 ml water

Bread dough

  • 300 g bread flour
  • 40 g sugar
  • 3 g salt
  • 4 g yeast
  • 125 g pumpkin puree
  • 15 g dry non-fat milk
  • 30 ml water
  • 30 g butter

Black sesame filling

  • 45 g sesame paste
  • 30 g sugar
  • 10 g all-purpose flour
  • 7 g corn starch
  • 45 g water
  • 10 g butter

 

Method:

Black Sesame Filling

In a small pan add the sesame paste, sugar, flour, corn starch and water. Mix well and cook under medium heat until a ball forms.

Remove from the heat and add the butter. Mix well until all the butter is incorporated into the sesame dough.Let is cool.

Set two sheets of plastic film and place the sesame dough in the middle. Gently roll the sesame dough with a roller pin to form a thin square of approximately 20 x 20cm.

Place the sesame sheet in the freezer until it is time to use as a bread filling/insert. For this particular recipe I used half of the sesame sheet.

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 10 minutes. The dough will be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Knock back the dough and roll the dough into a rectangle of approximately 20 x 30cm. Place the sesame insert into the middle and fold the dough over. Seal the extremities and fold into third and then into half. Again roll into a 20 x 30cm rectangle. Roll like a Swiss roll and cut into 6 into the baking pan.
into the Pullman pan (23 x 10 x 10 cm) and let it rise until almost 90% to reach the rim of the pan.

Bake in a preheated oven of 350F for approximately 25 to 30 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

Slice the bread after is cool.

Store the bread in an airtight container.

If you enjoy this bread recipe using tangzhong or water roux method you might want to check on Frangipane Rolls or Milk Bread with Raisin.

 

Did you know that sesame seeds come from a fruit called sesame? Moreover, sesame seeds come in many colors such as white, yellow, tan and black. Sesame seeds are rich in protein and good fat, which can help to lower cholesterol.

Thank you for stopping by Color Your Recipes…have a colorful week!




Frangipane Rolls

If you love anything almond you will love this rolls. Layers of creamy frangipane in between soft and cottony bread made with tangzhong method.

Here I am with another recipe for bread…this time I made two kind of bread using the same batch of dough. This is a super versatile dough as you can all kind of rolls and buns with it, sweet or savory version and even a sandwich loaf, which I did.

This dough taste almost like brioche without all the butter…very soft and rich in flavor due to the heavy cream and eggs. Since I baked these rolls, I already used this same dough recipe for cinnamon rolls and cheese and caramelized scallion rolls…so good!

I love everything almond…and frangipane which is merely an almond cream is one of my favorite way to enjoy almond…I love frangipane in tart, pies, cake and in rolls.
Each bite of this roll is loaded with fragrant almond cream in between a soft and cottony bread dough…heavenly!

When mixing all the ingredients, initially the dough will be very “wet”, do not panic as gluten develops you will see how “miraculously” the dough will all come together in a very soft and elastic ball. As a matter of fact when the dough reach the windowpane stage, you will be able to stretch so thin as the dough is so soft.

Please note that I had some frangipane left which I used to make frangipane toast…recipe coming soon.

Ingredients:

Water roux or Tangzhong

  • 40 g bread flour
  • 200 ml water

Bread Dough

  • 550 g bread flour
  • 85 g sugar
  • 7 g salt
  • 7 g yeast
  • 50 g heavy whipping cream
  • 2 eggs slightly beaten (minus 1 tablespoons, for egg wash), complete with water to reach 120g
  • 60 g butter (unsalted)

Frangipane (almond cream)

  • 200 g almond paste (store bought or homemade)
  • 2 eggs
  • 50 g butter, unsalted
  • ½ teaspoon almond extract

Topping

  • Egg wash: 1 tablespoon egg (from the dough), 2 drops of water, 1 drop vanilla extract
  • ¼ to ⅓ cup almond, sliced

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Bread Dough

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Frangipane (almond cream)

In the mixing bowl, add almond paste. Beat on medium speed, scrape the sides of the mixing bowl.

Add the eggs, one at the time and beat well after each addition. Always scrape the sides of the mixing bowl.

Add the butter and the almond extract, beat until the butter is incorporated in the cream.

Now the frangipane is ready to be use. It can be store in the refrigerator for a couple of days.

Assembling the Frangipane Rolls

Knock back the dough and weigh 550g (for the Pullman loaf) and the remaining for the frangipane rolls.

For the Pullman loaf, follow HERE.

For the frangipane rolls, roll the dough it out to form a rectangle of approximately 35x28cm (14x11in).

Spread the frangipane, leaving approximately 1cm (½ in) in the border along the wider edge.

Starting at the covered edge, roll the dough up like a Swiss roll.

Press the edges together and cut the roll into 12 slices and then place these cute side up in the pan.

Cover with clear film. Leave to rise in a warm place for 40 to 45 minutes, or until the dough slices have doubled in size.

In the meanwhile, preheat the oven to 350F.

Just before placing the buns in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).

Brush the top of the buns with the egg wash and sprinkle with sliced almonds.

Bake the buns for approximately 20 minutes and the Pullman loaf for 25 minutes.

Remove from the oven and flip the rolls and loaf into a wire rack to cool.

Serve the buns warm or room temperature.

Wait for the Pullman loaf to cool completely before slicing.

Store both the buns and the bread in an airtight container.

If you enjoy this Asian inspired bread recipe using tangzhong method, you might want to check on Matcha Swirl Sandwich Bread or Soft and Cottony Oatmeal Molasses Sandwich Bread recipes.

 

Did you know that frangipane can be used like a pastry cream? Next time baking any tart that requires pastry cream you can substitute it with frangipane.

Thank you for stopping by Color Your Recipes…have a colorful week!