Mmmm we love sweet bread bomblet since the first time I’d done it. It brings the memory of my grandmother’s white bread. Not to talk about the taste melting in your mouth…so delicious.
This recipe is s combination of my grandma’s recipe, Japanese way of making the bread and my addings to it. I started with the white bread for my little girl because she refused eating. Anything! Except the chocolate and candies. Than she got sick. Well, not because of the sweets but because of the flue. Ate nothing. So I started to experiment. And it was worth it.
You know when you don’t know what to eat when you’re sick? There are few exceptions for me. And one of them is bread. Don’t know why but it certainly comes as a number 2 on the list what to eat when you’re sick. Number 1 is a special soup which I’ll introduce in another post, it’s like a healing soup and easy to make. Let’s go back to our sweet bread bomblet. This is the bread my little girl will eat for certain. It’s soft and sweet.
Yap, I give a bit of cheese to get her attention. It’s just a small thing to convince her even more. Well there’s nothing wrong if your kid doesn’t eat for 2-3 days, but one week is too much so I start to improvise with that kind of food. Normally she eats everything and I don’t do her special food for toddlers. She has teeth like grown ups so why would I mix a good vegetable soup, for example? However, it comes to exceptional days and these are for real. Don’t want her to starve.
Have you heard for a Japanese way of making the bread which makes a soft structure and melty taste in your mouth? It’s called Tangzhong. Easy-busy trick. And it’s worth of trying because it works. The bread is softer and gets that taste of a melting butter bomb in your mouth.
50 g flour
250 ml cold water
Sweet Bread Bomblet:
125 ml warm milk
20g of yeast
2 spoons of sugar
1 spoon of salt
3 large spoons of melted butter
1.First we prepare tangzhong. It’s a really effective trick if you want your bread to be softer. Just mix water and flour when cold. Put it on fire and mix until it gets firmer. Replace it in a cold bowl, cover it and put it in the fridge.
2.Now let’s begin with usual bread baking process. We take a large bowl and put all the flour inside. Make the hole in the middle of the flour and stir warm water, a bit of sugar and yeast to dissolve it. You can add a bit of flour so it melts quicker and dissolves better. Add salt around the water (not into it because the yeast won’t work). Wait for yeast to dissolve.
3. Add egg, water and melted butter into the large bowl and half of tangzhong that waits you in the fridge. You can use the other half for other baking ideas just keep it in the fridge, it lasts for three days. Be careful the color stays the same. If not you should throw it away.
4. Mix all the ingredients after you get one shape turn onto a floured surface.
5. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
6. Punch dough down. Turn onto a lightly floured surface; make dough into a fat sausage and slice it into small equal pieces. Shape each into a loaf. Place in a greased 9×5-in. pans.
7. Cover and let rise until doubled, about 30-45 minutes.
8. Add the cheese on the top if you want. Don’t worry, it goes also with Nutella and marmalade, but you can skip it!
9. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.
Yupeeeyeee! Done! You can serve it with any kind of marmalade, ham, cheese, Nutella of course, cream or butternut. Your family will love it especially fresh and plain!