Asian Water Roux White Bread Recipe

Bread flour: Provides the necessary gluten structure for the bread.

Water: Used to make the water roux.

Sugar: Adds a touch of sweetness and helps with the browning of the crust.

Salt: Enhances the flavor of the bread.

Instant yeast: Leavens the dough, making it rise.

Milk: Adds richness and tenderness to the bread.

Egg: Provides structure and richness.

Unsalted butter: Adds flavor and softness to the bread.

When making the water roux, ensure you whisk constantly to prevent lumps from forming. The mixture should thicken to a smooth, paste-like consistency. This technique helps to create a softer, fluffier texture in the final bread.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• bread flour - Substitute with whole wheat flour: Whole wheat flour will make the bread denser and more nutritious.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the bread.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used, but it needs to be dissolved in water before mixing with other ingredients.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that will still provide moisture.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, adding a slight coconut flavor.

• Allow the bread to cool completely on a wire rack before storing. This helps prevent condensation, which can make the bread soggy.

• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This will keep the bread fresh for up to 2 days.

• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil. Then, place it in a resealable plastic bag to maintain its freshness for up to a week.

• To freeze, slice the bread into individual portions. This makes it easier to thaw only what you need.

• Wrap each slice or portion in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the freezer bag with the date to keep track of how long the bread has been stored. The bread can be frozen for up to 3 months.

• When ready to use, thaw the bread slices at room temperature or reheat them directly from the freezer in a toaster or oven.

• For a freshly baked taste, you can warm the thawed bread in a preheated oven at 350°F (175°C) for about 5-10 minutes.

• Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes, or until it is warmed through.

• For a quick reheat, use a microwave. Place a slice of bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the bread chewy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the bread directly on the rack or on a baking sheet. Heat for about 5-10 minutes, checking frequently to ensure it doesn't become too crispy.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the bread in the skillet and cover it with a lid. Heat for 2-3 minutes on each side, or until warmed through.

• To bring back some of the bread's original softness, lightly mist it with water before reheating in the oven or toaster oven. This helps to rehydrate the bread and restore its fluffy texture.

• Small saucepan: Used to cook the water roux by whisking together bread flour and water over medium heat until it thickens.

• Whisk: Essential for whisking the bread flour and water together to create a smooth water roux paste.

• Mixing bowl: Used to combine the cooled water roux with other dry ingredients like bread flour, sugar, salt, and instant yeast.

• Measuring cups: Necessary for accurately measuring liquids like water and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients such as salt, sugar, and yeast.

• Kitchen scale: Ensures precise measurement of ingredients like bread flour, sugar, and butter.

• Wooden spoon: Useful for mixing the dough until it forms before kneading.

• Stand mixer: Optional but helpful for kneading the dough until it becomes smooth and elastic.

• Dough scraper: Handy for handling and shaping the dough, especially when transferring it to a greased bowl.

• Greased bowl: Used to let the dough rise until it doubles in size.

• Loaf pan: The final resting place for the shaped dough to rise again before baking.

• Plastic wrap: Used to cover the dough during its rising phases to prevent it from drying out.

• Oven: Preheated to 350°F (175°C) for baking the bread until golden brown.

• Cooling rack: Allows the bread to cool completely after baking, ensuring it doesn't become soggy.

Prepare the water roux in advance: Make the water roux the night before and store it in the fridge to save time on the day of baking.

Use a stand mixer: Utilize a stand mixer to knead the dough, which will save you time and effort compared to kneading by hand.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process and avoid any delays.

Warm the milk: Slightly warm the milk before adding it to the dough to speed up the yeast activation and reduce rising time.

Proof in a warm place: Place the dough in a warm, draft-free area to ensure it rises quickly and efficiently.