Tuesday, October 12, 2021

Japanese Chocolate Milk Bread #BreadBakers

I have been MIA from blogging because I took on a night course and I barely have time to play Homescapes much less bake. Each time I am to bake something, life would throw a wrench at me – my ISP went down for multiple days multiple times (it's down right now), my house was flooded, I got surprise exams, my group members would disappear etc. We are about a month from the final exam and deeply mired in what feels like an impossible project. I have timers set on all the apps I usually waste time on and the timers don’t even matter because I am too busy to waste time. Seemed like a perfect time to bake something! 

Ha! I just desperately needed a break and baking is my stress-free zone. Plus, this month the bread bakers are using tangzhong and it has been a long time since I’ve done that. Thanks for the theme, Karen! For those who don’t spend their lives reading about bread techniques, here’s a quick primer on tangzhong. And after you have read that, be sure to try all the recipes listed below!

I kept things simple by grabbing a recipe from King Arthur and resisting the urge to make any changes. It’s amazing as is. It’s wonderfully soft and chocolatey and biting into the chocolate chips is honestly the best part. I think that some dark cherries would work rather well here too. This loaf barely lasted 24 hours in my house and I cannot wait to make it again. I saw suggestions to use it as French toast and such the like. I was too busy eating it as is to try that. 

Japanese Chocolate Milk Bread

14 grams bread flour
43 grams milk
43 grams water
Tangzhong Additions
57 grams butter
76 grams milk 
1 egg
1 tablespoon instant yeast
270 grams bread flour 
28 grams cocoa powder
50 grams sugar
1 teaspoon salt 
12 grams powdered milk 
1/2 cup chocolate chips
1 egg plus a tablespoon of water for egg wash


In a small saucepan, combine the tangzhong ingredients over medium heat. Stir until thickened. Don't walk away. If you have a thermometer, check that it has reached 150 F degrees. 
Transfer the tangzhong to a mixing bowl. 

Let it cool a bit then add butter, milk, an egg, and yeast. Stir well. 

Next, add flour, cocoa powder, sugar, salt, and powdered milk.  

Knead well until the dough is smooth and elastic. This could take up to 15 mins. Knead in the chocolate chips. One option is to save the chocolate chips for the shaping step. That might be easier. 

At this point, I put my dough in a greased bowl and allowed it to ferment in the fridge overnight. You can let it bulk ferment at room temperature until puffy (about 2 hours). 

When the dough, is ready, divide it into four equal pieces. Flatten each piece, flatten it into a 5" x 8" rectangle. You can sprinkle on the chocolate chips at this step if you have waited. Fold the rectangle into three as you would a letter. Flatten it once again but this time into a 3" x 6" rectangle. Now roll from the short side into a log. Be sure all your logs are the same size or you will have an uneven looking (but still delicious) bread.

Place each log in a greased 9" x 5" pan. 

Allow to proof at room temperature until puffy and cresting over the pan. 

When it is almost ready, preheat the oven to 350 F. 

Brush the proofed dough with egg wash and bake 25-30 minutes until a thermometer in the centre reads 190 F. Chocolate loaves are hard to judge as you can't base their readiness on colour. 

Cool. Eat. Make again.

Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Thursday, July 15, 2021

Rum Cake - #BundtBakers

Rum Cake
Rum Cake

I swore I was not going to bake any cakes until I lost all the weight I gained this mango season. But after doing some really hated burpees, I thought I earned a reward. Rum cake to be specific. My fellow Jamaicans think of a fruit cake when I mention rum cake but tourists think vanilla cake soaked in rum. I guess the Tortuga style cake is what they are offered in the resorts? Who knows.  This one is definitely a vanilla cake since fruit cakes are not my first preference. 

The Bundt Bakers are baking with booze today. Scroll down to feast your eyes on some other boozy cakes.

Rum Cake



315 grams all purpose flour
42 grams cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup oil
1/4 cup rum
1 tablespoon vanilla
170 grams butter
2 cups sugar
4 eggs

Rum syrup

1/4 cup butter
1/2 cup sugar
1/4 cup water
1/2 cup strong rum (I used J Wray & Nephew white Overproof)
1/2 teaspoon vanilla

Preheat oven to 350 F.
Thoroughly grease a Bundt pan.
Whisk flour, cornstarch, baking powder, baking soda, and salt. 
Whisk together buttermilk, oil, rum, and vanilla. 
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing each until it's is blended in. 
Alternate adding the dry mixture and the wet mixture. Add the dry mixture in 3 parts and the wet in 2 parts. Mix only until it is just combined and there are no streaks of flour. 
Pour the mixture into the thoroughly greased Bundt pan. 
Bake 40 minutes or until a skewer inserted into the cake comes out clean. 

Immediately after the cake is out of the oven, start on the rum syrup. Add the butter, sugar, and water to a saucepan over medium low heat. Simmer until the sugar has completely dissolved. 
Remove from the flame and add the rum and the vanilla. 

Poke the cake, still in the pan, several times with a long skewer. Slowly drizzle about a third of the syrup over the cake. Let it rest for 5-10 minutes. 

Turn the cake out onto a platter and poke the cake several times again. Slowly drizzle the remaining syrup over the cake. Don't rush it, you want it to soak into the cake and not run off. 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Tuesday, July 13, 2021

Garlic Rolls #BreadBakers

Garlic Rolls

This month the Bread Bakers are baking up their favourite loaves. I decided to do a combination of my favourite (filled rolls) and my mother's favourite (garlic). These are extra buttery (diets are broken here) and full of flavour. This is definitely one for my regular rotation. 

On the day I made these, internet was down and my nephews were with me. No internet is a child's worst nightmare, apparently. However, the 9 year old offered to help instead of just (*ahem* along with) bugging me for mobile data. He rolled out the dough, spread filling, rolled it up and even sliced. I was quite proud of him. He's showing more interest in helping in the kitchen so I need to set up more things for him to do. The 2 year old also a approved. I caught him stealing the middles of the rolls while they were still cooling. He doesn't usually eat bread so I was happy to see him eating this.

Be sure to scroll down to see some other favourite breads!

Garlic Rolls


480g - 520g flour
2 tablespoons sugar
2 teaspoons instant yeast
1 1/2 teaspoons salt
3/4 cup water (See notes)
1/4 cup oil
2 eggs
1 yolk

3/4 cup butter
8 cloves garlic
1/2 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix 480g flour, sugar, yeast, and salt. Whisk together water, oil, eggs and the yolk. 
Add to the wet ingredients to the dry ingredients. Knead until it forms a smooth, soft, and cohesive dough approximately 7 minutes. 
If the dough is wet, add in some more flour. If it feels too dry, splash in a little water at a time. 

Allow the dough to rise in an oiled bowl until doubled. I prefer to let this rise into the fridge overnight. 

Mix together all the filling ingredients.  Divide the filling into two. Half will fill the rolls and the rest will be brushed on after baking.

Grease a 9" x 13" pan and a 9" pan. You can so bigger rolls than I did and put them all in one pan.

Divide dough into 2 pieces. Roll each of the pieces into an approximately 12" x 10" rectangle. Spread the filling across the dough. Roll the dough up starting along the long side. 

Use a knife or floss to cut rolls a little higher than an inch and place them in each pan.

Allow to rise about 25 minutes or until doubled.

Bake 30-35 minutes or until golden.

Remove the rolls from the oven and immediately brush with the remaining filling. 


  • The original recipe used a cup of water. That was way too much for my dough. I would probably even start with 1/2 cup of water and then increase as needed.
  • These are super buttery! You could cut down on some of the filling (maybe cutting back from the amount brushed on after baking) and still have some delicious rolls.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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