Onion & carrot bread

I don’t think there is anything better than the smell of freshly baked bread in your home. I am sure, all the bread bakers will agree with me. The pleasure to see your dough rise, for me is the most amazing feeling. I have been lucky to be in touch with some experts who make some amazing breads. The guidance from them has helped me to at-least crack the basic loaf breads.

IMG_20180218_173158IMG_20180218_173718-01For this recipe, I have used the water roux or Tangzhong method. Please don’t get intimidated by the name. It sounds complicated but its a very simple method. The tangzhong method is a traditional Japanese method of bread making. In Japanese, tangzhong means either a warm or thin starchy (flour-based) starter. Those who have a liking for moist soft bread, should definitely try this method.

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INGREDIENTS

For the water roux or Tangzhong

  • All-purpose flour – 2 tbsp
  • Water – 130 ml

For the bread dough

  • All-purpose flour – 2+1/2 cup
  • Instant dry yeast – 1+1/8 tsp
  • Salt – 1 tsp
  • Granulated sugar – 1 tsp
  • Cream of milk or malai – 4 tsp
  • Oil – 1 tbsp
  • Milk – 3/4 cup (room temperature)

For the filling

  • Oil – 4 tbsp
  • Onion – 1 (sliced)
  • Carrot – 1 (finely chopped)
  • Green chilli – 1 (finely chopped)
  • Salt – 1/2tsp

INSTRUCTIONS

  1. Prepare water roux or Tangzhong: a) Mix water & all-purpose flour. Make sure there are no lumps. b) Cook the mixture over low flame, stirring it constantly with a spatula. Prevent from sticking or burning in the bottom. In few minutes, the mixture will thicken up. c) Remove from heat & let it cool to room temperature before useIMG_20180218_104102
  2. Prepare the filling: Heat the oil in a pan. Add onions, carrots & green chilli. Sauté until the colour changes to brown. Let it cool
  3. Prepare the dough mixture by mixing all-purpose flour, yeast, salt, sugar and cream of milk IMG_20180218_104418
  4. Pour milk into the water roux or tangzhong and whisk until smooth
  5. In dough mixture, add water roux or tangzhong & start kneading. Add the tangzhong in small portions so that your dough mixture doesn’t become very sticky. Knead the dough for a good 5-7 minutes. Add oil and knead for 3-4 minutesIMG_20180218_105925
  6. Form your dough into a ball & place it in a lightly oiled bowl. Cover it with a cling wrap sheet and leave it for its first rise (It took almost 1 hour for my dough to rise. The time may vary depending on temperature)
  7. Once the dough is double in size, take out the dough on a clean platform. Punch it gently & knead for a minute
  8. Mix the filling mixture into the doughIMG_20180218_125402
  9. Shape the dough into a log & place it in a rectangular greased loaf tin (the one I used was 8x4x4 sized). Cover the tin with a cling wrap sheet & leave it for its second rise. Let it rise till it is double in size
  10. Preheat the oven at 180 degree Celsius. Cover the top of the bread loaf tin with aluminium foil. Place the tin in the preheated oven & bake the bread for 30 minutes. Take out the bread tin, remove the aluminium foil and brush the bread top with butter. Bake the bread for 25-30 minutes. The bread should be golden brown and should sound hollow when tapped on the base
  11. Transfer to wire rack and leave to coolIMG_20180218_173534-01

 

 

 

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