bread making

Tangzhong&nbsp; is a&nbsp; cooked&nbsp; gelatinous&nbsp; mixture of&nbsp; liquid&nbsp; and&nbsp; flour. It is&nbsp; used to&nbsp; replace a&nbsp; portion of the&nbsp; &nbsp;flour&nbsp; in the&nbsp; &nbsp;traditional&nbsp; bread&nbsp; recipes.&nbsp; &nbsp; Tangzhong&nbsp; makes&nbsp; the&nbsp; bread&nbsp; softer&nbsp; and&nbsp; &nbsp;stay fresh&nbsp; longer.&nbsp;

Basic Tangzhong

C Flour ((30 g))

C Water ((150 g))

Whisk   the  measured  flour  and  water  together in a  heatproof  dish .  Make  sure  that  there  are  no lumps .  Transfer  to   stove  top  and heat  at  medium heat   stirring   continuously .

Once &nbsp;the &nbsp; mixture is &nbsp;heated &nbsp;to &nbsp;149°F or 65°C (&nbsp; the &nbsp; spoon &nbsp;starts &nbsp; leaving &nbsp; trails&nbsp; &nbsp;reaching &nbsp;the &nbsp; &nbsp;bottom of &nbsp;the &nbsp; pan &nbsp; as  you stir ) turn &nbsp;the &nbsp;heat off .

Transfer &nbsp;to a &nbsp; dry bowl &nbsp;and &nbsp; cover &nbsp;tightly &nbsp;with a &nbsp;plastic &nbsp;wrap or a &nbsp; tight &nbsp;lid . &nbsp;Cool &nbsp;to &nbsp;room &nbsp;temperature .&nbsp;

Wow your guests at your next dinner party with this show-stopping focaccia, guaranteed to impress.

This recipe is an extract from Gill Meller's new book, Gather, available nationally now.

Bacon and herb focaccia

tsp fine sea salt, plus salt flakes

yeast

bacon rashers,

onion, thinly sliced

sage and thyme leaves

rosemary

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981830759001&=domain=del

5348771529001-5981830759001

This easy sourdough naan flatbread recipe is made using sourdough starter discard and doesn’t require yeast! Plus, it’s brushed with melted butter and sprinkled with garlic, what more could you want?

Sourdough Discard Naan Recipe

sourdough starter discard

milk (warmed slightly)

TBSP full fat Greek yogurt or sour cream

all-purpose flour (divded)

baking powder

salt

TBSP butter

TBSP minced garlic

In a large measuring cup, whisk together the starter, milk, and Greek yogurt.

In a separate bowl, whisk together 1 cup of the flour, baking powder, and salt.

Pour liquid ingredients into dry and whisk until a loose, somewhat sticky dough is formed. If dough seems too sticky, add additional flour, 1 tablespoon at a time. Dough is ready when it is tacky but not sticky. Cover with a clean dish towel and let rest in a warm place for 1 – 2 hours.

Turn dough out onto a lightly floured surface and knead until smooth, about three minutes. Cut into four equal pieces.

Using a lightly floured rolling pin, roll out each piece of dough into a circular/oval shape. Cover again with a dishtowel and let rest for five to ten minutes.

While the naan rests, preheat a large griddle over medium-high heat. One by one, place the shaped naan onto heated surface. Cook for three to four minutes on one side, dough should puff up and form bubbles, kind of like pancakes. Flip over and cook for three to four minutes more. Repeat process with remaining dough.

While naan is still warm, brush with melted butter and sprinkle with additional salt, fresh garlic, chopped parsley or other seasonings, if desired.

https://www.youtube.com/watch?v=gDgaABiWLts

This easy sourdough naan flatbread recipe is made using sourdough starter discard and doesn’t require yeast! Plus, it’s brushed with melted butter and sprinkled with garlic, what more could you want?

WRITTEN RECIPE: https://midwestniceblog.com/sourdough-discard-naan-recipe/
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About Amanda:
Hi! I’m Amanda, the full-time recipe developer, food photographer, and videographer behind Midwest Nice Blog. This is a space for you to gain kitchen confidence with my catalog of approachable and enjoyable homemade recipes. I believe in making good food for good people. And I’ve got a feeling you’re pretty good people.

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Sourdough Naan

This homemade pesto bread is a delicious accompaniment to Italian food

Focaccia with pesto & mozzarella

strong white bread flour,

½ tsp salt

sachet fast-action yeast

extra-virgin olive oil

mozzarella

pesto (shop-bought

sea salt to serve (optional)

Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.

Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.

Now stretch the dough out onto a baking sheet until it’s about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.

Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

This easy 40-Minute Homemade Bread is a quick make perfect for a last-minute addition to any meal. Nothing beats the aroma of fresh bread straight from the oven.

Easy 40-Minute Homemade Bread Recipe: Quick Rise

Teaspoons Active Dry Yeast (or instant yeast)

Cup Water

Tablespoons Olive Oil

Salt

Teaspoon Sugar (optional, helps with yeast activation)

egg wash, optional)

Tablespoon Melted Butter (for brushing, optional)

In a large mixing bowl, combine the warm water and yeast. Add a teaspoon of sugar and stir gently. Let sit for 5 minutes until the yeast mixture is foamy.

Add the olive oil, salt, and 2 1/2 cups of bread flour to the bowl. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed.

Turn the dough onto a floured surface and knead for 5-7 minutes until you get a smooth ball. If the dough is sticky, add a little more flour, but avoid using too much flour, which can make the bread dense.

First Rise (Optional for Extra Soft Bread). If you have a bit of time, cover the dough with a tea towel and let it rest for 10 minutes.

Shape and Second Rise. Form the dough into a loaf or divide it into minute rolls. Place on a parchment paper-lined baking sheet or a cookie sheet. Cover with plastic wrap or a tea towel and let the dough rise for 10-15 minutes.

Preheat the oven to 400°F (or use a toaster oven for smaller batches). If making a loaf, brush with an egg wash for a glossy finish. Bake for 20-25 minutes or until the bread is golden brown.

Transfer to a wire rack and let cool before slicing.

This bread is ready to enjoy with garlic butter, fresh herbs, or even as garlic bread.

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The most viewed bread making recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Basic Tangzhong

Bacon and herb focaccia

Sourdough Discard Naan Recipe

Focaccia with pesto & mozzarella

Easy 40-Minute Homemade Bread Recip...

Top 5 bread making recipes from across the web

The most viewed bread making recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Tangzhong

Bacon and herb focaccia

Sourdough Discard Naan Recipe

Focaccia with pesto & mozzarella

Easy 40-Minute Homemade Bread Recip...

The most viewed bread making recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine