Asian Water Roux White Bread

Ingredients

• 1 cup bread flour
• 1/2 cup all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm water (110°F)
• 1/4 cup vegetable oil
• 1/2 cup water roux

Directions

1. In a large bowl, combine the bread flour, all-purpose flour, sugar, yeast and salt. Whisk together until evenly combined.
2. Add the warm water and oil, stirring until a soft dough forms. Knead the dough for about 10 minutes, until it is smooth and elastic.
3. Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about 1 hour.
4. Punch down the dough and transfer it to a lightly floured work surface. Roll it out into a 9x13-inch rectangle.
5. Spread the water roux over the dough, leaving a 1/2-inch border. Roll up the dough into a log and place it in a lightly greased 9x5-inch loaf pan.
6. Cover the pan with a clean kitchen towel and let the dough rise until doubled in size, about 45 minutes.
7. Preheat the oven to 350°F. Bake the bread for 35-40 minutes, until golden brown.
8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Interesting Facts

• Water roux is a common ingredient in Asian breads, giving them a softer and fluffier texture.
• The water roux also helps to preserve the bread for a longer period of time.
• This bread is perfect for sandwiches, toast or just eating on its own.