【Honeycomb Bread】
by MaomaoMom
One of MaomaoMom’s website visitors has asked me to make this supper soft honeycomb bread. I combined a few recipes and made some modifications to come out with this recipe. The bread is so soft, light and puffy, just like cotton balls. You’ve got to try this. I’m sure that you will fall in love with it.
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 2-3 hours
Level: Medium
Serves: 16 servings
Ingredients:
Dough:
1) 1 large egg, 105 ml milk (105g), 4 tbsp sugar (55g);
2) 1 & 2/3 cups unsifted all purpose flour (266g), 1.5 tbsp wheat gluten, ½ tsp baking powder, 1.25 tsp fast rising yeast;
3) 1.5 tbsp corn oil;
Bottom dip:
4) 1.5 tsp sugar, 1.5 tsp all purpose flour, 2 tsp white sesame seeds;
Others:
5) 4 tbsp corn oil; 1 tsp white sesame seeds;
6) 1 tbsp honey, 1 tsp boiling hot water.
Directions:
Dough:
1: Place all ingredients of Ingredient 1) in bread machine, then add all ingredients in Ingredient 2) (Picture 1). Select “Dough” and start program. When the stirring begins, open the lid and quickly add 1.5 tbsp corn oil. Close the lid and let the program continue until finish. The entire process takes about 2 hours.
2: When the dough doubles in volume (Picture 2), gently knead a few times on a floured surface. Divide it into eight equal portions (Picture 3), cover with plastic wrap and let stand for 10 minutes. Roll one portion into a 20-cm long oval (Picture 4) then roll it up into a roll (Pictures 5-6). Cover with plastic wrap and set aside. Repeat to finish the other 7 portions.
3: Mix all ingredients of Ingredient 4) in a small bowl. Evenly grease a 9-inch round baking pan (best to use a non-stick baking pan) with 1 tsp corn oil (Picture 9). Cut each roll to half (Picture 7). Dip the bottom of each half in water, then in the dipping mixture (Picture 8). Place all 16 rolls evenly apart in the greased baking pan (Picture 10), best to use non-stick baking pan.
4: Press down evenly on top of each roll with your index finger. Cover with plastic wrap and leave in a warm place for 1 hour until the volume doubles.
5: Preheat oven at 350F. Brush with 3 tsp corn oil (Picture 11), and sprinkle 1 tsp sesame seeds on top (Picture 12). Bake about 15 minutes until surface turns golden (Picture 13).
6: Remove from oven and brush with honey water mixture (Picture 14). Let cool for a few minutes before serving.
Tips:
1：Store the leftover honeycomb bread in fridge in an air-tight container. Reheat in microwave oven for about 15 seconds before serving.
Hi everyone, it’s my first go to see at this web site, and
piece of writing is really fruitful designed for me, keep up posting these types of
articles or reviews.
Hey there! I know this is kinda off topic however
I’d figured I’d ask. Would you be interested in exchanging links or maybe
guest authoring a blog article or vice-versa?
My site goes over a lot of the same subjects
as yours and I think we could greatly benefit from each other.
If you happen to be interested feel free to send me an e-mail.
I look forward to hearing from you! Great blog by the
way!
Its like you read my mind! You seem to know a lot
about this, like you wrote the book in it or
something. I think that you could do with a few pics to drive the message home a bit, but instead of
that, this is fantastic blog. An excellent read. I’ll definitely be back.
Thanks for sharing your thoughts about honeycomb bread. Regards