I'm so excited about this month's
Bread Baking Babes challenge, as chosen by this month's kitchen-of-the-month, Karen at
Karen's Kitchen Stories. She assigned us the task of making a Tangzhong-style bread, which is one of those things I've been wanting...meaning...to make for years. I don't know why I've put it off. I tend to do that. It was definitely worth the wait—but it does make me want to kick myself for not getting with the program sooner.
Not familiar with the Tangzhong method? Basically, a tangzhong is a cooked water roux (or flour paste). One part water and five parts flour are cooked to 149° F (or 65° C) and then cooled. The tangzhong is then used as an ingredient in bread dough, which makes for an incredibly bouncy bread that can stay soft for days.
