Homemade Jalapeño bread that is very flavorful and has a beautiful crumb. Recipe uses tangzhong starter to get that soft and amazing texture. Great to eat as is or in a sandwich.
- 2 tbsps bread flour (Unbleached)
- 3 tbsps water
- 3 tbsps milk (Whole)
- 10.5 cups bread flour ((I used 2cups bread flour and 1/2cup Whole wheat flour))
- 1 tbsp Instant Dry Yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsps milk (Non fat Dry)
- 0.5 cup milk (Whole)
- 1 tbsp egg (replacer (whisked in 3tbsp water or 1 large ))
- 6 tbsps unsalted butter (, divided use)
- In a small saucepan, combine the ingredients for Tangzhong starter. Whisk until no lumps remain.
- Place the pan over low heat and cook, whisking constantly, until thick and the whisk starts to leave lines on the bottom of the pan, about 3~5 minutes.
- Transfer the starter to a small bowl and let cool to room temperature.
- Melt 2tbsp butter in a saute pan, add the chopped jalapenos and pinch of salt; cook till slightly tender, about 3~4 minutes. Take off the heat and let cool to room temperature.
- Combine flour(s), sugar, salt, yeast, dry milk, melted 4tbsp butter, milk, egg replacer mixture, cooled jalapenos and the tangzhong starter in a large mixing bowl or the bowl of the stand mixer.
- Mix and knead till a smooth, elastic dough forms. Shape the dough into a ball and place it in a lightly greased bowl. Cover and set aside for 60~90 minutes, until puffy but not necessarily doubled in bulk.
- Gently deflate the dough and form into a loaf. Place it in a lightly greased 8.5"x4.5" loaf pan. Cover with a greased plastic wrap and set aside for 40~50 minutes.
- Preheat the oven to 350F. Brush the loaf with milk (or egg wash) and bake for 28~32 minutes or until the top is golden brown and the digital thermometer inserted into the center reads 190F.
- Remove from the oven and transfer to a cooling rack to cool completely before slicing.