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    You are in: Home / Community Forums / Breads & Baking / Exploring Japanese Tangzhong Bread
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    Exploring Japanese Tangzhong Bread

    Go to page << Previous Page  1, 2, 3, 4, 5
    Bonnie G #2
    Thu Oct 31, 2013 10:01 am Groupie
    duonyte wrote:
    I just ran across a rye/multigrain version of this bread,


    Oh I so want to try this
    Karyl Lee
    Tue Nov 26, 2013 11:15 am
    Forum Host
    Hi folks-
    I've recently made a savory tangzhong no-knead hybrid, with basil, zataar, and garlic--now I am working up a coconut oil, orange peel, and raisin one. I just keep messing around with it--pretty consistently it's very finely grained and tender. icon_biggrin.gif I am using exclusively white winter wheat just because, but I actually like a blend of regular whole wheat and white winter wheat. Bob's Red Mill product this time.
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