Asian Water Roux White Bread

Asian Water Roux White Bread

13
Myfrost 1

"Secret to homemade bread that will stay soft for days! if you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these! My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it! Water roux works best refrigerated overnight; however, if you don't want to wait, make sure it's room temperature when you add it to the dough! The dough is quite moist to work with. It is easier to do the kneading in a mixer."
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Ingredients

10 h 50 m servings 139 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
  2. The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
  3. Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
  4. Grease 2 8x4 inch loaf pans.
  5. Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
  6. Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

13
  1. 13 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Took forever to rise and my kitchen was plenty warm. I even tried to speed up the rising by setting the dough in a warm/turned-off oven. Obviously there wasn't enough yeast for the amount of flo...

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 ...

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 o...

I couldn't see how only 1/2 cup of water was called for to make the roux? It resulted in a really stiff dough and was not enough liquid to incorporate 1 cup of flour. I ended up having to boil...

Took forever to rise and my kitchen was plenty warm. I even tried to speed up the rising by setting the dough in a warm/turned-off oven. Obviously there wasn't enough yeast for the amount of flo...

I've made this bread three times so far and am quite pleased with the results but I disagree that this makes the soft loaves that you get at Asian bakeries. All three of my attempts have produce...

I made mine in the KA. It produced two smaller loaves. I was pleased with the rise process as well as the texture of the dough, however a little discouraged as they didn't bake up as large as e...

This is really delicious bread! I'd never made bread that involved a roux, nor have I ever had bread from an Asian market/bakery so I was intrigued to see what it was all about. After readin...

The recipe gave a great starting point. If you feel like baking this immediately, you can start the roux/sponge by boiling water in microwave for a few minutes, while creaming the sugar and butt...

When I started beating this in my stand mixer I thought it was a gonner, climbed the beaters and was impossible to do, so I got my hand mixer out and mixed it but only staying on the top of the ...