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<\/figure>\n<\/div>\nFlour Water Yeast = Basic<\/p>\n
Flour Water Yeast = Basic + Technique + Shape = <\/p>\n
Spectacular Magic Unique Breads<\/p>\n
Our host kitchen of the month is Judy at Judy\u2019s Gross Eats<\/a>. She can tell you about this bread taking the internet by storm. I\u2019m going to tell you about how this is simply amazing. Our son and his three kids raved about the milk bread they baked all during the pandemic. They loved how you could squeeze it and it came back. They just really loved it. Whole grains\u2026ha, those were awful tasting things that ruined any bread. This was all white. This was real bread. I loved watching their productions, the photos and the movies and what they put on their slices. But white bread just isn\u2019t my thing. I didn\u2019t try it.<\/p>\n Then here comes Judy with this milk bread. AND here\u2019s a friend with a birthday. Wow! Great opportunity to bake a spectacular white bread that I can give away. So I baked white bread\u2026I was taking it to the party\u2026there was wind and rain\u2026party got canceled\u2026didn\u2019t give away bread\u2026Gorn loved it. <\/p>\n Truly, this makes for spectacular baking but in my mind, on my taste buds, white bread even with the fillings I used (and they were really really good) I just find white flour bread bland. I feel sure there will soon be a time I bake this again and make it with some character flours.<\/p>\n The magic of three basic ingredients always blows my mind. With this bread, it is a technique and shaping that bring it into the realm of the GLORIOUS. Technique<\/strong> is cooking the flour into a paste, the tangzhong, and adding that to the dough. Shaping <\/strong>adds the final magic. I\u2019m astounded by breads that look spectacular and difficult\u2026then turn out to me relatively simple to execute, and this definitely fits in that category. <\/p>\n My fillings. Well, this recipe called for dividing the dough into five pieces. That gives you the opportunity to use five different fillings all in the same loaf. I used Biscoff Crunchy Cookie Butter, peanut butter, brown sugar & cinnamon, chocolate and left the last plain. Not surprisingly I liked the Biscoff and the peanut butter the best. Fillings can be sweet or savory and my mind swims with the possibilities.<\/p>\n I lost track of width I should have made the five rolls and ended up with misfit. Judy\u2019s misfit I think was stunning, mine not so much but it still worked. I did like the idea of different fillings. Fermenting in my mind, you could make these five rolls smaller and make more pieces and create many surprise flavors. That might make more work but it sounds interesting.<\/p>\n Japanese Milk Bread from King Arthur Baking Company<\/strong><\/p>\n Tangzhong<\/p>\n \u2022 3 tablespoons (43g) water<\/p>\n \u2022 3 tablespoons (43g) whole milk (used half & half)<\/p>\n \u2022 2 tablespoons (14g) King Arthur Unbleached Bread Flour<\/a><\/p>\n Dough<\/p>\n \u2022 2 1\/2 cups (298g) King Arthur Unbleached Bread Flour<\/a><\/p>\n \u2022 2 tablespoons (14g) Baker\u2019s Special Dry Milk<\/a> or nonfat dry milk<\/p>\n \u2022 1\/4 cup (50g) sugar (used 35 grams)<\/p>\n \u2022 1 teaspoon (6g) salt<\/p>\n
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