Tangzhong Brown Bread

Brown bread recipe 🤎🤎🤎 A copycat of Cheesecake Factory brown bread but better imo 💁🏻‍♀️ recipe makes 12 rolls and can be adapted to make loaves instead Dough: 410g bread flour 90g whole wheat flour 250g whole milk 20g brown sugar 20g molasses 40g honey 12g cocoa powder 4g instant coffee (2tsp) 1 egg 6g instant yeast 8g salt 50g butter (room temp) Tangzhong: 20g flour 100g milk +oats for coating 1. Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent it from forming a skin. Meanwhile, dissolve the instant coffee in 250g of warm milk 2. In the bowl of a stand mixer, add the tangzhong and coffee/milk from step 1, along with all other dough ingredients except for butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter and mix for 8-10 mins or until a rough window pane is achieved 3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until almost doubled in size 4. Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 15 mins. Meanwhile lightly grease or line a 11”x11” pan 5. Doing one at a time, roll the dough into a long rectangle ~7” wide, then fold the right and left sides towards the center so that it’s ~3.5” wide. Then roll it up into a log as shown in the video, making sure to pinch and seal the seam. Repeat with the remaining dough 6. Roll each bun over a clean, damp dish cloth, then in some oats. Place the buns into the pan, cover, and let rise for ~45mins or until noticeably puffy 7. Preheat the oven to 350F and bake for 22-28mins

Good

% Daily Values based on a 2,000 calorie diet