While hubby is guilty of hogging lots of space at home with his RC planes, I am equally as bad, with my collection of baking stuff, especially baking pans and moulds (^-^) I have quite a collection of Nordic Ware, mostly bought by hubby during his overseas trips. I recently got more pans from him and decided to bake something using this interesting looking one with braided design. Was feeling tired that night and thought maybe I should bake something coffee to wake me up.
And true enough, the aroma of the bread baking in the oven was so stimulating and kept me awake, though it was the middle of the night. The bread turned out so irresistibly nice. I was so happy. Was glad that the pan size fit the recipe too.
Here’s sharing the awesome recipe I have gotten from Atkokken. It uses water roux (tangzhong) which is one of my fav bread dough recipes. I did not make much changes to the original recipe, except that I prepared the water roux on the same day and not a day in advance. Also I added a teaspoon of coffee emulco to the dough. I baked mine in the special loaf pan and not the usual Pullman tin. I did not do any egg wash nor add almond flakes.
- 190g Bread flour
- 44g Castor sugar
- 2g Salt
- 4g Instant yeast
- 20g Egg (beaten)
- 50g Milk
- 12g Instant coffee granule
- 60g Water Roux dough (tangzhong)
- 1 teaspoon Coffee emulco (optional)
- 20g Unsalted butter
- Almond flakes for garnish (I omitted this)
- Tangzhong (Water roux)
- Bread flour 50g
- Water 250g
For the below steps 2-5, I used my bread maker to knead the dough, following the usual procedure of adding wet ingredients first, then the dry ones, except the yeast, butter and salt. Make an indent in the middle of the flour heap, add in the yeast, making sure not touching the wet ingredients. Start the dough function on the breadmaker. After a few minutes, add in the salt. When everything comes together, add in the butter. I proofed the dough in a closed oven with a bowl of hot water placed in the oven, instead of room temperature.
2. Mix (A) together in a mixing bowl with (B) (take care to separate salt from yeast). Using a dough hook mix at medium speed until the dough comes together to form a ball.
3. Add in softened butter and continue kneading with dough hook for 20 mins until window pane stage.
4. Gather the dough from the mixing bowl and knead for 2-3 mins by hand on a lightly floured table top.
5. Form the dough into a round ball and place it in a lightly oiled bowl and cover with plastic wrap. Allow to proof at room temperature (28C) for 40mins.
6. Turn the dough out onto a lightly floured table top and knead quickly by hand. (2mins) Divide the dough into 10 equal portions of 36g each.
7. Rest the divided dough for 10mins. Place the 12 dough portions in a loaf pan in a 5X2 configuration.
8. Allow the dough to proof to fill up almost 90% of your loaf pan. (I just rested it for 60mins)
9. In the mean time, preheat oven to 170C fan mode.
Brush (7) with egg wash and sprinkle almond flakes. (I forgot to brush the bread with egg wash, hence my almond flakes did not stick well to the bread) I did not apply egg wash. After the dough was proofed, I placed a flat baking tray on top to act like a cover cos of the special pan I have used here. I need the “top” to be flat as it would be the “bottom” of my bread loaf after baked. If you are using normal loaf tin, you need not do this step.
11. Bake for 20mins. Remove from pan immediately.
12. Cool down completely before slicing.
Hope you will try out this recipe. Enjoy it with a cuppa of coffee!