Asian Water Roux White Bread

Name: Asian Water Roux White Bread
Prep time: 10 h 50 min
Cook time: 10 h 50 min
Total time: 10 h 50 min
Yield: 16
Cuisine: Asian
Ingredients: 3 teaspoons active dry yeast; 2 teaspoons melted butter, divided; 1 egg; 710 milliliters all-purpose flour; 3 Tbsps instant dry milk powder; 1 teaspoon salt; 118 milliliters water; 177 milliliters warm water; 79 milliliters white sugar

Asian Water Roux White Bread is a vegetarian recipe with 16 servings. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 123 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of salt, sugar, instant milk powder, and a handful of other ingredients are all it takes to make this recipe so tasty. It works best as a bread, and is done in around 10 hours and 50 minutes.

Instructions

To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar.

Ingredients you will need

Butter

Sugar

Water

Equipment you will use

Sauce Pan

Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Whisk

Bowl

The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.

Ingredients you will need

Powdered Milk

Dough

All Purpose Flour

Sugar

Water

Salt

Egg

Equipment you will use

Mixing Bowl

Blender

Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.

Ingredients you will need

Dough

Punch

Equipment you will use

Bowl

Grease 2 8x4 inch loaf pans.

Equipment you will use

Loaf Pan

Working on a floured surface, cut the dough in half, and form each half into a loaf shape.

Ingredients you will need

Dough

Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.

Ingredients you will need

Dough

Equipment you will use

Loaf Pan

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes.

Equipment you will use

Oven

Remove the bread from the pans, and brush loaves with melted butter while still warm.

Ingredients you will need

Butter

Bread

Equipment

Ingredients

Servings:

3teaspoons

active dry yeast 2teaspoons

melted butter, divided 1

egg 710milliliters

all-purpose flour 3Tbsps

instant dry milk powder 1teaspoon

salt 118milliliters

water 177milliliters

warm water 79milliliters

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is The Winery of Good Hope Bush Vine Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 14 dollars.