1/4 cup milk (for vegan: use unsweetened oat milk)
5 tablespoons water
325g bread flour
20 grams sugar
7 grams active dry yeast (1 packet)
4 grams salt
1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)
To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste.
Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.
Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
Add the butter and knead on medium (speed 4 on a stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky.
Meanwhile, lightly grease a bowl and set it aside.
Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size.
Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes.
Grease a 9-by-5-inch loaf pan and set aside.
Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
Meanwhile, preheat the oven to 350ºF.
The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan.
Brush the top of the dough with a little milk.
Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF.
Take the pan out of the oven and transfer the bread to a cooling rack immediately.
Sugar syrup (2 tablespoons brown sugar dissolved in 1 tablespoon water)
Place the raisins or sultanas in a bowl and cover with warm water to plump up. Heat the olive oil gently in a small pot until shimmering. Add the whole rosemary sprigs and turn off the heat. Leave to infuse while you prepare the dough.
Combine the flour and yeast in a large bowl. Add the warm water little by little while mixing. The quantity of water you need will depend on the absorption of your flour. You want a soft dough that you can knead. Turn the dough out onto a floured counter and knead until you get a soft ball that springs back when poked – about 10 minutes. Place the dough back in the bowl, cover with a dish towel and let rise for one hour.
Remove the rosemary sprigs from the oil and drain the raisins. Turn the dough out onto the floured counter. Sprinkle over a portion of the raisins, chopped rosemary leaves, sugar and a bit of the infused oil. Flour your hands and knead to incorporate. This step can get messy and you may have to re-flour your counter from time to time. Repeat this process until all the raisins, rosemary, sugar and oil is well incorporated into the dough.
Divide the dough into fist-sized balls and shape into rolls. Place on a baking sheet leaving 5 cm (2 inches) of space between each roll. Score the tops with a crisscross pattern. Cover with a dish towel and leave to rise for 30 minutes. Preheat your oven to 200°C (400°F).
Bake the rolls for 20 minutes or until golden brown. Remove from the oven and brush with sugar syrup while still warm.
This awesome recipe and photos were created by CilantroAndCitronella.com, we simply shared it. Check them out for more great ideas!
Preheat the oven to 350 F. Lightly grease a 9×5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.
In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.
In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
Pour the batter into the prepared loaf pan and add the remaining 1/2 cup blueberry on top.
Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.
Serve warm or at room temperature. Drizzle with glaze if desired.
In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.
Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.
This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Check them out for more great ideas!