Wholemeal Onion Bread - Tangzhong method
Onion bread is my all time favorite bread to make if I want a whole meal loaf. The strong flavor of sauteed onion is just the right touch to this already robust bread. With a dollop of butter spread over the slice and a cuppa coffee is all you need for a perfect breakfast.
110 gm milk
45 gm whisked egg100 gm Tangzhong (refer below)
30 gm sugar
5 gm salt
200 gm bread flour
150 gm wholemeal / whole wheat bread flour
6 gm instant dry yeast
40 gm unsalted butter, softened at room temperature
About 4 medium onions slices - sauteed
Add all ingredients (except butter and onion) in a mixer bowl (with a dough hook attached), first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast).
Knead about 2 minute until all the ingredients comes together, add the butter and continue to knead for a minute, then add the sauteed onion and continue to knead until the dough becomes elastic. Transfer the dough to a oiled bowl and cover with a kitchen towel.
Let the dough rest for about 60 minutes or double in volume.
Transfer the dough to a clean floured surface. Knock the dough down gently.
Roll the dough or rather flat it down and roll it like a Swiss roll and gently place it in a baking tin. (9x4x3).
Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises.
Bake in a pre-heated 170C oven for 30 to 35 minutes.
Remove the loaf from the oven and tin.
Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.
Do keep the bread in the fridge at all time.Enjoy...jue
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