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Christmas bread ideas 🍞🎄
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I baked so many loaves for this holiday season and didn’t get to edit videos for half of them :joy:
🎨To color it, I divided the dough into 3 parts and added matcha powder & red yeast rice flour.
❄️it’s winter time now so I chose to proof only once. I mix and shape the dough before going to bed, proof overnight at room temperature 64F/18C, and the dough will be ready in the morning-noon time.
🌾I added some whole wheat to the loaf, and prepare the tangzhong using whole wheat flour only, it’s slightly more sour than white flour but since I like sourdough I love a little tang!
Recipe (makes two 450g loaf)
tangzhong: 50g whole wheat flour + 200g milk cook on low heat till thicken like yogurt, let cool
200g active sourdough starter: can replace with 1g dry yeast + 100g flour + 100g water, use when double in size
200g milk
2 eggs
50g sugar
600g flour: 500g bread flour + 100g whole wheat flour
8g salt
30g butter
1/3 dough + 14g matcha powder
1/3 dough + 5g red yeast rice flour powder
steps:
prepare tangzhong and sourdough starter
put tangzhong, starter, milk, egg, sugar, bread flour in mixing bowl, mix until smooth
add salt, mix until window pane
divide butter into 3 parts, add matcha powder and red yeast rice powder to the softened butter
divide dough into 3 parts, add colored butter and knead till fully combined
let proof till rise to 90% of the loaf pan
bake at 350F/175C for 35-40min
#bread #cooking #baking #christmas #christmasfood #winter #breadart #shorts #breadrecipe
🎨To color it, I divided the dough into 3 parts and added matcha powder & red yeast rice flour.
❄️it’s winter time now so I chose to proof only once. I mix and shape the dough before going to bed, proof overnight at room temperature 64F/18C, and the dough will be ready in the morning-noon time.
🌾I added some whole wheat to the loaf, and prepare the tangzhong using whole wheat flour only, it’s slightly more sour than white flour but since I like sourdough I love a little tang!
Recipe (makes two 450g loaf)
tangzhong: 50g whole wheat flour + 200g milk cook on low heat till thicken like yogurt, let cool
200g active sourdough starter: can replace with 1g dry yeast + 100g flour + 100g water, use when double in size
200g milk
2 eggs
50g sugar
600g flour: 500g bread flour + 100g whole wheat flour
8g salt
30g butter
1/3 dough + 14g matcha powder
1/3 dough + 5g red yeast rice flour powder
steps:
prepare tangzhong and sourdough starter
put tangzhong, starter, milk, egg, sugar, bread flour in mixing bowl, mix until smooth
add salt, mix until window pane
divide butter into 3 parts, add matcha powder and red yeast rice powder to the softened butter
divide dough into 3 parts, add colored butter and knead till fully combined
let proof till rise to 90% of the loaf pan
bake at 350F/175C for 35-40min
#bread #cooking #baking #christmas #christmasfood #winter #breadart #shorts #breadrecipe
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