One more checkerboard bread, though i want to make something different. To be honest, this bread was my favourite as these cuties came out extremely spongy and super soft. Yes i prepared this bread dough with tangzhong method. Whoever bake their own bread at home knew very well about this famous Tangzhong method. This method have its origin from Japan, and very much used by home cooks to get a nice fluffy, spongy breads at home. Breadflour and water cooked together makes a pudding like paste and this paste is added to the bread dough, this is how tangzhong method consists.I have already tried couple of breads with this method and everytime the bread prepared with tangzhong method is a big hit at home.
Hence i went with Tangzhong method for preparing the both white dough and chocolate dough for making this checkerboard pull apart bread. When i picked Checkerboard theme as this week's theme of blogging marathon, the first idea came to my mind is to bake this pull apart bread. Trust me, this bread is dangerously addictive though i didnt stuffed the bread dough with either chocolate chips or nuts. I just sprinkled some sugar pearls on the top, as i want to have a sweet touch. If you want to stuff this pull apart bread, just go with a filling of your choice.
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough as equal portions.
Knead the white dough portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the other portion, add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Punch the doubled doughs and divide the doughs into 15-17 tiny balls. Roll each balls well and drop one by one to the loaf pan mould, by alternating the colour to form the checkerboard pattern. Keep in warm place for half an hour.
Preheat the oven to 350F. Sprinkle generously the sugar pearls on the top of the bread.
Keep the pan in the middle of the rack and bake for 25-30minutes until the crust turns golden brown
Once they get baked,keep aside for few minutes.
Remove the bread, pull a bread and enjoy with your favourite drink.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66
Hence i went with Tangzhong method for preparing the both white dough and chocolate dough for making this checkerboard pull apart bread. When i picked Checkerboard theme as this week's theme of blogging marathon, the first idea came to my mind is to bake this pull apart bread. Trust me, this bread is dangerously addictive though i didnt stuffed the bread dough with either chocolate chips or nuts. I just sprinkled some sugar pearls on the top, as i want to have a sweet touch. If you want to stuff this pull apart bread, just go with a filling of your choice.
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough as equal portions.
Knead the white dough portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the other portion, add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Preheat the oven to 350F. Sprinkle generously the sugar pearls on the top of the bread.
Keep the pan in the middle of the rack and bake for 25-30minutes until the crust turns golden brown
Once they get baked,keep aside for few minutes.
Remove the bread, pull a bread and enjoy with your favourite drink.
This looks fantastic Priya..awesome creation and I enjoyed your series so much!
ReplyDeleteThis bread looks great!
ReplyDeleteLooks pretty priya! !!
ReplyDeleteLooks yum. Bookmarking
ReplyDeleteI cant say which one is the best - checker board dinner rolls or checker board pull-apart bread. Both are fabulous
ReplyDeleteWow this bread looks so amazing Priya. I could devour the entire loaf!!
ReplyDeleteI love tangzhang starter - it gives the most beautiful texture to bread. I loved all your checkerboard creations this week.
ReplyDelete