Bake as directed. Baking Parchment Paper - Set of 100 Half-Sheets, 2 teaspoons instant yeast or active dry yeast. King Arthur Baking Company, Inc. All rights reserved. Current Price $8.95. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. Our professional technique, tools, and ingredients will take your bread from good to great. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Bake the bread for 30 to 35 minutes, until it's light golden brown. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting loaf’s softness and shelf life. 2020 - 3-Pack, Baking Parchment Paper - Set of 100 Half-Sheets, 4.2 Quart Artisan Bread Baking Crock and Dutch Oven - Fig, King Arthur Standard Bread Loaf Pan - 8½" x 4½". Collapse Learn Learn. Would you like a dark-gold, shiny crust on your loaf? King Arthur Unbleached All-Purpose Flour - 3 lb. Towards the end of the rising time, preheat the oven to 350°F. Let the mixture cool to … King Arthur Unbleached Bread Flour - 8 lb. Have you ever dreamed about baking a delicious loaf of homemade bread, a fresh, crusty pizza, or soft, tender dinner rolls from scratch? Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk. Current Price $44.95. Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy though not necessarily doubled in bulk, about 1 hour. Top-quality flours, baking recipes, kitchen tools and gadgets, and specialty baking ingredients. King Arthur Unbleached Bread Flour - 8 lb. King Arthur Unbleached All-Purpose Flour 3 lb. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour and the other dough ingredients. If you're using instant yeast, there's no need to dissolve it in the warm milk; simply add it along with the flour. Successful loaves from your bread machine. Program the machine for basic white bread, and press Start. Once the yeast softens, add the remaining ingredients and stir until the dough starts to leave the sides of the bowl. Bread; Buns & Rolls; Cake; Cookies & Bars; Muffins & Popovers; Pancakes & Waffles; Pastry; Pie; Scones — See All Categories; Collections. King Arthur Unbleached All-Purpose Flour is perfect for bread machines. Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Its relatively high protein level (11.7%), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour. honey, salt, olive oil, warm water, bread flour, active dry yeast and 1 more King Cake Chloé Delice eggs, egg yolk, almond meal, water, powdered sugar, flour, softened butter and 3 more Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. A finger pressed into the dough should leave a mark that rebounds slowly. Discover King Arthur Flour's wide-ranging collection of thousands of recipes, covering everything you love to bake from apple pie to yeast bread. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. 2020 3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour; 3 tablespoons (35g) sugar; 1 1/2 teaspoons salt; 1 1/2 teaspoons active dry yeast or instant yeast 5 out of 5 stars (1305 Reviews) Add to Cart ... King Arthur Standard Bread Loaf Pan - 8½" x 4½" Current Price $15.95. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. A Baker's Book of Techniques - 2nd Edition 203704. Heat the milk to a simmer, and pour it over the butter in a large mixing bowl. For added whole-grain goodness, substitute King Arthur whole wheat flour (Premium or white whole wheat) for up to half of the all-purpose flour in this recipe. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170g and 175g. Receive Recipes & Special Offers. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Copyright © Copyright © 2020 Test it by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf). Get real-time advice and support from real baking experts. Baking Parchment Paper - Set of 100 Half-Sheets. To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F. Heat the milk to a simmer, and pour it over the butter in a large mixing bowl. ... How to Measure Flour; Recipe Success Guide; Learn Expand Learn. Well-wrapped and stored at room temperature, your bread should stay soft and fresh for several days. Trust us: Once you bake and familiarize yourself with this loaf, you’ll never want to buy sandwich bread again! View our privacy policy. King Arthur Unbleached All-Purpose Flour - 3 lb. Shop; Recipes Expand Recipes. With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Chinese cookbook author Yvonne Chen.