It was about 8:00pm last night when it hits me that I want to make some bread! haha. Just to let you know, that's not a good idea! I didn't go to bed until almost 2am. I was so tired, I didn't even try the bread until this morning. But the results are great!! The bread is super soft and perfect for breakfast. You don't even need to put anything on it, the taste is so great. The original recipe can be found at Angie's Recipe. I made some changes to the recipe, here's my version:
Water roux starter
adapted from Angie's recipe
230 g bread flour
20 g rye flour
45 g sugar
3.5 g salt
4 g active dry yeast
66g warm milk (about 105 degrees)
75 g water roux starter (recipe to follow)
25g butter, melted
90 g raisin (soak in water for 30 minutes and drain)
- Put yeast in the warm milk and allow to rest until frothy.
- Sift together bread flour, rye flour, sugar, and salt. Put the flour mixture into a stand mixer. Add in the yeast/milk mixture, egg, and water roux starter. Mix with dough hook at slow speed for about 1 minute. Change to medium speed and continue to mix for about 3 minutes or until dough is form.
- Add butter gradually and mix for approximately 5 minutes on medium speed until gluten is fully developed. The dough should be elastic, smooth, non sticky and leave from sides of the mixing bowl.
- Add raisins and mix for another 3 minutes at low speed.
- Put the dough mixture in a lightly oiled bowl and cover with plastic wrap. Allow to rise until double in bulk, about 1 to 1 1/2 hours.
- Gently punch the dough down and lightly knead for about 1 minute. Divide in half, roll each half in a rectangle to fit your bread pan. Place each half in a greased and floured loaf pan.
- Cover with plastic wrap and let rise again for about 1 hour.
- Brush with egg glaze and bake at 340 degrees for about 30 minutes.
- Cool 5 minutes in the pan. Remove from pan and cool completely on a wire rack before slicing.
25 g bread flour
125 ml water
- Whisk together bread flour and water until it's well blended and there are no lumps.
- Heat the mixture until it reaches about 150 degrees. It should take about 2 to 3 minutes. By then, the mixture should look like paste.
- Measure out the amount you need for the recipe and cool until it reaches room temperature.
- In the original recipe, she said it only takes 30 minutes for the first rise. But my dough was not even close to double in bulk at 30 minutes. It took about 1 1/2 hours for my dough to double.
- The original recipe calls for 65g of raisin, but I wanted a little bit more in my bread. Maybe that's why it took so long to rise.
- The water roux starter will only last for about 3 days.