Wheat Bread (Tangzhong method)

Thankyou Vimala for the kind words.
You can increase the quantity of milk .Add 3-4 tbsp of milk extra.Egg can be skipped.

Naashi, you can bake at 200 degrees C for 30-35 minutes..

Hi Shanobiju mam,
I am a great fan of your bakes, especially breads and buns.
Is it compulsory to use Egg in this recipe? If not, what can be substituted?
Awaiting for your reply.Thanks in advance.

Rashmi..if you are using instant dry yeast , it can be added directly otherwise you need to activate it separately.
I always use lower rod to bake bread.

Hii have dry yeast written on my packet of yeast..what will be it’s measument in the above recipe n do we need to activate it first. N one more question can the bread be baked with only the bottom rod on with bread in the middle rack
Thanks

Thanushree..please check my brioche bread recipe.

Hi Shano, i love this recipe. Have already made it twice. Awesome taste n texture. If i were to replace wwf with apf what would be the qty of liquid to be used. Thank you

Soumya..I use Gloripan instant dry yeast.
200 ml standard measuring cup ..
the dough should rise till 1” below the rim of the loaf tin.

Hi!!!
this recipe looks fantastic..waiting to try it soon..i just have a couple of questions,
1. Can i use a 240ml measuring cup for this recipe as thats what i have at home
2. how long should i wait for the second rise?
3. I have gloripan instant dry yeast , is that the same as what ur mentioning here
Hoping to hear from you 🙂

200 ml standard measuring cup..🙂

Yes..you can use Amul cream.

Hi ,Thanks for a lovely recipe .What is the size of the cups to be used for the recipe .Thanks again

Amaaaazing recipes.. Amul cream can be used for this recipe?

No dear.. you can’t. Hydration is too high in this recipe..

Yes Annie..Grease the loaf tin well with refined oil.

It is because of over proofing..Do not over proof or over knead the dough..The texture will change.

Hi Shano. Should the loaf tin be greased before the second rise?

Can I made bread sticks with this dough?

Dear Shano Ma,am,
yours recipes are awesome and easy too. tried twice the wheat bread. both times the top of the bread sinks in the middle at the last stage of baking. why is it so? taste and texture is really awesome. I added 1 tbsp extra sugar. Is it because of that.?

Reshma..you can knead it in Kitchen aid..
Reduce the kneading time to 4-5 mins..

Does the mixing has to b done wid or can use kitchen aid stand mixer?will it mk any difference

Cream gives extra softness to the texture..Sarmistha 😊

Thankyou so much for the appreciation..😍

Yes..reduce it by 50%..Use a smaller tinand reduce the baking time too..

Thankyou Manjary for the appreciation..😍

Hi Shano, I tried this receipe of your and it’s outstanding. It was amazingly soft and brilliant. Thanks so much for great recipe.
Thanks

Hi Shano , what if I want to make half of the quantities you suggested. all quantities to be reduced by 50% or there are differences? Looking forward to try your recipe after reading great comments and great pics of the product.

Tried this today. I just loved this bread texture perfect and very soft. Never fail recipes are here. Just try and enjoy… U vl enjoy baking seriously 😃

Sonali..please send the pics via FB messenger to me..
The dough should be well hydrated..otherwise there will be change in texture..

Neeta..I use MR40L and I always bake in lower rack..

Good evening Madam. I have been following your recipes for breads and rolls and it works really good.
But for my last 3 bakes of Wheat Bread, the texture of bread is not coming correct. I make dough using stand mixer. I had kept it for proofing. all ingredients used were fresh. But dough did not rise much. is there a possibility that the texture might change due to climate conditions. I stay in Kochi and nowadays it is very hot and humid here.
Looking forward to your suggestion.

Shano when we bake the bread without the foil, do we again place in lower rack??

Thankyou Preeti..😊

Hi Shano….
Tried this wheat bread… And it was just awesome…. Thank you so much….

Krishan ..fresh cream makes the bread softer..you can bake it in microwave convection mode..

Hi,

can we leave out fresh cream in this receipe? will that make any big difference?. I have only microwave at home. in which material should I buy the tin? like can I use metal?

Divya..cling wrap it and came be stored for two days..

Hi Shano, how long can this bread be stored in the fridge?

Oh..crater type..
Reduce the temperature a bit..and dough should not be overproofed..Sonali..

No ..you cannot.

Sorry Urooj..
I didn’t get you..

Can I use baking soda instead of yeast since I’m allergic?

Hey can we use this recipe for diet purposes?

Thankyou so much for lovely feedback Gitanjali 😊

Tried it today shanoji ..gave it the shape of ladi pav and added chilli flakes and oregano… FANTASTIC !!! Thank yu !

Thankyou Nadia for the lovely feedback 😊

Oh..will try to post a video shortly.

Hello ma’m, I didnot know how to roll into a log. If u can add some pics at tht step would be good. So i went ahead and rolled pretty wide folds. After the bread was done when I wans cutting the loaf was seperating out into layers starting from.the mid section and also turned out dry :-(. Will try again but rolling part im not clear yet

Mohammad..One advantage is ,when you roll it flat ,it would release the gas bubbles and you get a beautiful fine crumbed loaf and a lovely circular pattern when sliced.
You can also shape it into a log directly.

Hello ma’m for shaping the log you are rolling it flat and then rolling the dough into a log. What advantage does this process have? Compared to the usual shaping into a log directly

Priti .. I used 8’x 3.5″ sized loaf tin .

Hi Shano,

I would like to try out your recipe. can you please tell me what size tin have you used? Earlier i had tried out some recipe but the bread came out flat. So i read somewhere that you have to use the right size tin.
Thanks in advance.

Hi Sabari,
Use butter instead of cream..

Hi, I am planning to try this bread today, but I do not have fresh cream at home. Is there any substitute that I can use? Thanks in advance

Thankyou Charandeep for the lovely feedback..
Yes ..you can.You should double allthe ingredients and bake in two loaf tins..

Hi Shano, I tried this bread yesterday and it came out fabulous. I want to ask you if I can double the recipe and if yes, should I double all the ingredients including the yeast and the tangzong? thanks

Anupama ..To my knowledge most of the bread recipes contain yeast..
I do not have any idea of yeast free bread .. Give me sometime.. Let me check..

Hello mam ,plz give us a no yeast eggless bread recipe , plz plz bcz many jains don’t consume yeast. A common recipe for breads . Plz oblige

Thankyou Lakshmy .. Thankyou for trying the recipe…

Preeti ,
If active dry yeast is used ,then you need to proof it separately..
I used instant dry yeast here..It can be added directly.

How to use yeast? Do we need to leave it for frothing?

Vinita ..Always use good quality imported instant yeast ..You can add extra milk if you feel the dough is too thick.

I tried this recipe twice. The first time the bread was soft but did not rise an d the second time, it was hard and did not rise.The second time I did not cover it with a foil. I followed the recipe measurements as mentioned. Please tell me what you think i am doing wrong. I use a convection microwave to bake.

Yes Surabhi ..you can .

Hi Prabitha..
Cream makes the bread softer and lighter.I have tried wheat yogurt bread ..Taste was good but slightly dense..

Hello shano mam,
Can I use malai instead of fresh cream, as I’m short of fresh cream right now.. please help

I used chapathi atta Nidhi..

Rashmi, The dough should not touch the rim of the loaf tin .It should be 1″ below the rim .

Thankyou so much Reema ..

You can try Brenila.. I used Amul fresh cream..

Fresh cream makes the bread lighter

Thankyou Rachana ..

Hi have you used normal chapati aata or whole wheat bread flour?

Trying the right now 🙂 it’s kept fr frst rise ….
How long approx should we wait fr the second rise ?

Hi.. Thanks for the recipe.. I got a query.. Can I use non-dairy cream instead of fresh cream?

Cn we omit fresh cream in the recipe

Hi Lakshmi..
You can use convection mode oven. I always use my OTG..

hi iam Lakshmi.can we made this bread in convection mode oven,if we can pl suggest me methos

Komal ..you can add 2-3 tbsp of milk or water .You can omit the egg .

I would like to try your recipe. But we are vegetarians and I would appreciate you help in providing the substitute for egg.