Saturday, April 1, 2017

Dill Bread using Tong Zhong 香草麵包

The recipe for this bread originates from a small Jewish community near Tunisia. I figured instead of making egg-related foods for Easter, I would make this bread. The aroma of onion and fresh dill is irresistible!

Recipe modified from: Breaking Breads: A New World of Israeli Baking by Uri Scheft . (The use of tong zhong is mine : ) )

260g all purpose flour
4g instant yeast
60g water
16g sugar
5g salt
1 tbsp milk powder
25g unsalted butter, room temperature

120g tong zhong (20g flour+100 water)
2 tbsp yellow onion, finely chopped
15g fresh dill fronds, finely chopped

1) Make tong zhong and let it cool to room temperature. (Click here for my recipe for tong zhong)
2) Put flour, yeast, water, sugar, milk powder and butter into the bowl of a stand mixer. Knead on low until a dough forms. Add salt and continue to knead for about 5 minutes.
3) Take the dough out and cut into ten portions so it's easier for the dill to be incorporated into the dough. Return to the stand mixer and knead the chopped onion and dill into the dough until they are fully incorporated.
4) Let it rise until it doubles in size.
5) Deflate the dough and shape it to your desire. For braiding: divide the dough into two or three equal portions. Roll them out and braid.

Be creative in shaping:

7) Let the dough rise again and bake at 350F for 20 minutes or until it is golden brown.

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