I’ve been craving more of the tangzhong method bread lately. I just can’t get enough of the soft, fluffy texture of this bread. I’ve scoured the blogs for other recipes but this weekend I decided to try playing around and creating my own variation, using one of my favorite things: nutella.
I’m pretty sure I can eat nutella on toast for breakfast everyday and not get sick of it. I’ve never made a swirl type loaf bread but I’ve been wanting to try cinnamon raisin swirl bread. Hopefully I’ll get to try it soon. Using that same idea, I decided to try creating a nutella swirl loaf.
So far, all the tangzhong breads I’ve made have required separating the bread into smaller chunks and then letting the chunks bake together to form a single loaf. For this bread, I used one giant chunk and hoped for the best.
I used the recipe for the milk bread as my basis. I then decided to split it in half to create two loaves of nutella swirl bread, since one loaf of milk bread with this recipe is pretty big and always bursting out of my 9 x 5 loaf pan.
To my relief, this bread came out pretty well. The bread is soft and chewy, with nutella swirled inside. I wasn’t too happy about the gaping holes between the layers of nutella swirl, but I’m not sure how to eliminate them either.
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (click here for making tangzhong)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into two equal portions. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into a thin rectangle.
5. Spread nutella across rectangle, leaving about one inch of dough along the edges. Roll up dough from the short end. Place in loaf pans and cover with plastic wrap. Let them rise until double the size, approximately another 40 minutes. The dough should fit across most of the loaf pan when it is finished rising.
6. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
7. Place breads on lower third shelf of oven. Bake at 325 degrees F for approximately 30 minutes.