Cheddar chese bread using water roux method

After countless buns using the water roux method, now is the time for the ultimate test - making a plain bread using this method, nothing to distract from the real thing. The portions used here is taken from   dodol-mochi.blogspot.com/2009/10/tangzhong-or-water-roux-method.html. Pei Lin's original recipe is double the portion, so in order to fit everything into the bread machine, I had to half all portions of ingredients. Ultimately, I still cheated a little. I threw in a handful of grated cheddar cheese after the 30th minute into the kneading cycle  . What can I say? The plain bread is transformed to a sophisticated soft stuff just like that.


Verdict : The bread is not as moist as I wanted after the second day, though it is still fluffier than the conventional non roux bread making method. Even with the little extra step needed to prep the roux, the end result is still worth the effort.



Water roux :

25g bread flour
125g water/milk

Whisk (A) together till combined and lump-free, then heat this mixture over medium-low gentle heat in a saucepan until mixtture reaches 65 C

Bread ingredients :

140g bread flour
100g wholemeal flour
5g instant dried yeast
25g sugar
3g salt

30g egg, at room temperature and slightly beaten
70g milk, at room temperature
60g water roux, at room temperature
25g unsalted butter, slightly softened at room temperature

Put into bread maker, basic mode which is 3 hours.

Retrieve, cool completely before cutting.