This fluffy bread studded with raisins is one of my favorite breakfast treats. It’s made using the tangzhong method which gives the bread a very soft texture.
A while back I made raisin rolls using the tangzhong method, a natural method that creates a wonderfully soft and fluffy bread. For those of you unfamiliar with the tangzhong method, it’s a method described in a Chinese book “65 degrees tangzhong method” which creates a super soft and fluffy bread. It seems to work very well. I’ve gotten an overwhelming response from others who have tried this great method for baking bread. You can read more about making the tangzhong here.
This time I decided to make a loaf of raisin bread. I used to love raisin bread as a kid. The sweet, plump and small dried bits of fruit taste delicious in this sweet fluffy bread. I do need to work on creating a more even loaf. Mine always seems slightly lopsided.
I tried to check out the 65 degrees book a while back. There is a large selection of Chinese books at the library near my parent’s house. I was on the waitlist for a few months, but just last week, the book finally came in. My mom is going to help translate the recipes. I can’t wait to try out some more recipes. Until then, I’ll continue experimenting with the milk bread, which has been my favorite recipe so far.
A slice of this (or a large chunk in my case) is a perfect breakfast treat. I am submitting this post to Yeastspotting.
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 cup of raisins
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 four 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 an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
8. Bake at 325 degrees F for approximately 30 minutes.
- 2½ cups bread flour
- 1/2 tsp salt
- 3 tbsp+2tsp sugar
- 2 tsp instant yeast
- 2 large eggs divided
- ½ cup milk
- 120 g tangzhong see note
- 3 tbsp butter cut into small pieces and softened at room temperature
- 1 cup of raisins
- Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center of the ingredients and place one of the eggs, milk, and tangzhong in it. Fit the dough hook attachment on your stand mixer and knead on medium speed until your dough comes together. Add 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.
- When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should form a circle.
- 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.
- Transfer the dough to a clean work surface. Divide the dough into four pieces of equal size and form them into balls. Cover the dough balls with plastic wrap and rest them for 15 minutes.
- Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Flip dough over with the folds facing down, and flatten dough with rolling pin.
- Flip dough over so the folds face up. Sprinkle raisins across the dough and use a rolling pin to press the raisins into the dough. Roll the dough up. Place each of the rolls into the bread pan and cover the pan with plastic wrap until the rolls double in size, approximately 40 minutes.
- Preheat the oven to 325°F. Beat the other egg in a small bowl. Remove the plastic wrap and brush the top of the rolls with the egg wash. Bake the loaf for approximately 30 minutes.
- One batch of tangzhong will yield enough for two loaves, so plan to use half of it for this recipe. You can keep the leftover tangzhong in the refrigerator for up to 24 hours. You can find the recipe here.
- Recipe adapted from two recipes from Christine's Kitchen: Japanese-Style Bacon and Cheese Bread and Hokkaido Milk Toast
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.