Raisin Bread (with 2 different methods)

20150625_154940Panivorous- subsisting on bread; bread-eating.       

Bread eating was a new found love in Secondary 1, when I fell inlove with peanut butter and nutella bread. I eat them for breakfast and even lunch. They are simple, easy to pack and they make me high. I bring different type of bread to school, sometimes just peanut butter and jam bread, sometimes traditional coffee scented sugar-topped bread. I can go into cloud nine by just eating bread. This is how much I love them.

When I started baking 1 year ago, I attempted a matcha tangzhong bread. I killed my yeast then. The bread was hard like a rock. It was heavy and dense and basically, inedible. 6 months later, I tried again. I killed my yeast again. It was horrible. I tried more than 6 times since then, and used up a box of instant yeast. I never succeed once.

It was this year, 2015, when I began to experiment with bread again. I was careful with my temperature (most of the time, I do not heat up the milk and just leave them at room temperature. Singapore is a very warm country and its basically 33 degrees everyday. Therefore, there is no need to even heat up the milk over the stove. Simple.

Today, I am going to share with a two recipes featuring a similar type of bread. Both are asian bread, yielding a soft and fluffy bread. However, one was made with tangzhong and another just normal bread recipes. They turn out to be similar so what is the difference? I think I got to try again with the tangzhong method. Most Japanese milk  bread, if not all, uses tangzhong.

Anyways, back to topic, it was my first time applying an egg wash. I was just too lazy to other times and decided to go for the nice golden brown crust. And I got it. It was fabulous. The bread made with tangzhong had a croissant type crust while the normal bread recipe was just perfectly coloured golden hue. I just love the golden hue guys!


The original recipe for the normal bread called for heavy cream, but I substituted it with yogurt and milk. I think I should substitute it with butter and milk next time because I realize at the end, there was no butter added, unlike the normal bread recipes that we have on hands. The plain dough was quite plain in terms of taste, it was not fragrant enough I feel. Hmmmm, I wonder what I can add to enhance the taste of the bread.

The tangzhong bread was fluffy and I think it is slightly more soft as compared to the one above and it was less chewy. Definitely going to try making more tangzhong bread. Aiya, I just love making bread. That’s it.  20150625_154958