Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method)
Eggless Nasturtium Greens Sandwich Bread is a soft and light milk bread recipe with Nasturtium leaves and stems for flavor and color using the Tangzhong method.
Ingredients
- 435 grams Plain Flour/All purpose flour/ Maida
- 1 tablespoon Sugar -One can add up to 2 tablespoons or 45 grams, I added a bit less
- 9 grams salt
- 7 grams Instant Rapid rise yeast -Normal Yeast can be used too
- 180 Lukewarm Milk
- 37 grams Yoghurt/Curd at room temperature
- 37 grams Unsalted Butter at room temperature
- 1 Cup of Nasturtium Leaves & Stems -more or less can be used - any other herbs can be used
- 1 tablespoon of Milk for brushing
- 1 tablespoon of butter for brushing
For the Roux
- 30 grams Plain Flour/All purpose flour/ Maida
- 150 ml Water
Instructions
Making of Roux or Starter
- In a pan add in the flour and water. Mix it.30 grams Plain Flour/All purpose flour/ Maida, 150 ml Water
- Now on slow to medium heat cook this mixture breaking all the lumps.
- Make it a lump-free mixture.
- Once it attains a gel-like structure switch off and remove it in a bowl.
- Cover and refrigerate for 6 hours or overnight.
Making & Proofing dough
- I am using Instant rapid rise yeast so I have added it directly to the flour. If using other, first proof the yeast in ¼ cup of milk and 1 teaspoon of sugar (Use part milk and sugar from the ingredient mentioned above)7 grams Instant Rapid rise yeast, 180 Lukewarm Milk, 1 tablespoon Sugar
- Rinse the nasturtium leaves and stems thoroughly and remove all the excess water.1 Cup of Nasturtium Leaves & Stems
- In a blender blend the nasturtium leaves and stems along with the yoghurt and keep it aside.37 grams Yoghurt/Curd at room temperature, 1 Cup of Nasturtium Leaves & Stems
- In a bowl of your standing mixer or a bowl add in the flour, sugar, salt and yeast.435 grams Plain Flour/All purpose flour/ Maida, 9 grams salt, 7 grams Instant Rapid rise yeast, 1 tablespoon Sugar
- Give everything a mix.
- Now add the roux and start mixing at a slow speed. Mix the mixture until well incorporated.
- Now add the yoghurt and nasturtium mix and mix again until well incorporated.
- Add the milk and mix and knead the dough for 5 minutes from a slow speed to medium.180 Lukewarm Milk
- Add the butter and knead the dough until a smooth elastic dough forms.37 grams Unsalted Butter at room temperature
- It would take 4-5 minutes more.
- Lightly grease your hands and shape the dough into a ball shape.
- Let it rise until doubled. (around 1-1.5 hours)
- After 1.5 hours, deflate the dough and knead it with your hand for a min or two.
- Shape into a loaf form.
- Grease a loaf tin and slide the dough into it.
- Let it rise for 1-1.5 hours or until doubled.
Baking of the bread
- Preheat the oven at 180 Deg C or 350 Deg F
- Brush the bread with a little milk.1 tablespoon of Milk for brushing
- Bake this in a preheated oven for 30 minutes.
- Once done remove and brush it with milk. This is optional but it gives a nice sheen to the bread.1 tablespoon of Milk for brushing
- Let the bread cool in the loaf tin.
- Let it cool completely before slicing.1 tablespoon of butter for brushing
Notes
- Standard US Size cups and spoons used
- Baking time varies so do keep an eye out, however this bread will take 30 minutes to bake.
- The dough is quite wet, so you might feel that you are not able to shape it. It will eventually come. If not lightly grease your hand with butter and work.
One can add a little flour like a tablespoon or two if too wet, but do not be tempted to add too much. - I have used nasturtium leaves and stems, one can skip it completely or replace it with other herbs like coriander or parsley. However they might go less as some herbs are strong, for example oregano.
- Read above for vegan substitutions