Asian Water Roux White Bread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 13, 2009
Jan 28, 10. I tried a new way. Substituted 1.5 cups Whole wheat flour for 1.5 cups of the white flour. Used 1/4 cup dark molasses plus 1/6 cup white sugar for the sugar. Followed remainder of recipe.. Wonderful!. Absolutely Wonderful! I make it twice a week. Soft, moist, wonderful flavor. Crust is soft. Please note that the recipe calls for "Active Dry Yeast" This yeast is the one which requires 2 rise. Rapid Dry yeast is a different item. Be sure the yeast is fresh. Use Gold Medal or Pillsbury flour for best flavor. This is such an easy recipe to make. I do knead it with the mixer and dough hook for the 8 minutes. ( Dough is moist.) I don't bother putting the dough on a floured surface prior to placing in bowl to rise; I just dump it in the greased bowl, let it rise. Punch down and place it in the greased pan or pans. I find it makes one 5x8 loaf or two smaller loaves. Either way - - very good. The roux can also be held for even a week in the frig and is good. If one needs to bake fresh the next day the second rise can be placed in the refrig over night. It is called "slow rise." Take out of refrig - set on counter while oven preheats. Wonderful. Cooking time ranges from 25 minutes to 30 minutes. If kitchen temperature is below 70°, time for dough to rise will be longer. I also put more humidity in the air by simmering a pan of water on the stove. I do use a digital thermometer. Temp cook to 190° works well. I am so thankful for this recipe.
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Photo by ladypeach

Cooking Level: Expert

Living In: Bentonville, Arkansas, USA
Photo by larkspur
Reviewed: Nov. 11, 2009
I was so excited to try this recipe, because I've always struggled with the texture of my yeast breads. I've never tried Chinese bakery bread, but the description sounded excellent to me. It is easy to make, but I found the texture to be very similar to a regular good homemade yeast bread. It also took longer than an hour to rise...possibly because my house is rather chilly :) The finished bread did not rise up real high...I think the pan size is a bit large. Even though I don't think the texture lived up to the description, my family devoured the loaves. I will be experimenting with this recipe, using different flours/yeasts, and will report here with the results! Thanks again for a yummy recipe! Update: I've tested the recipe twice, using bread flour and a smaller loaf pan both times. The first loaf, I used the fresh, warm roux, no refrigerating overnight. The second loaf, I chilled the roux overnight, and then heated it in the microwave until it was warm. Both times, the loaves were super soft, tender, fluffy, cottony, silky, mouth-watering good! I actually think, though, that the fresh roux bread rose a little higher. I am not going to bother with the overnight refrigeration next time. So,to get the ultimate soft bread, just make this recipe with bread flour instead of all-purpose, use a smaller loaf pan than called for, use fresh, warm roux, and your family will thank you! 5 stars for this delicious bread!!!!!
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39 users found this review helpful

Reviewer:

Photo by larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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