Fluffy Sausage Bread

My first attempt using tangzhong mix and it was not disappointing at all! What I love the most about it is how fluffy it turned out.

Bread Ingredients:

300 gr bread flour

1 Tsp dried yeast

65 gr warm milk

30 gr sugar

1 egg

75 g tangzhong mix

45 g butter, melted

1 tsp Italian herbs mix (optional)

a pinch of salt

6 links of your favorite sausage

Topping ingredients:

1 scallion, chopped

1 egg

salt and pepper

yellow mustard

1. In a glass, mix dried yeast, sugar and milk. Let stand until creamy, around 10 minutes. 

2. In an electric mixing bowl with a dough hook, add in flour, egg, tangzhong mix, and dried yeast mix. Mix until all the ingredients combined. Increase the speed to medium and continue mixing until the dough forms. 

2. Slowly add melted butter and mix until incorporated. Increase the speed until the dough become elastic, smooth and non-sticky to the sides of your mixing bowl. 

3. Remove the dough into a lightly greased bowl and set aside and let it rise to double its volume, around 30-45 minutes in room temperature. Cover the bowl with a wet towel. 

4. Press down the dough and divide it into 6 small balls and rest for 10 minutes.

5. Flatten each dough ball and roll into a rectangle. Make sure the length of the dough covers the length of the sausage you are going to use. 

6. Once your rolled the dough into rectangle, slab a bit of the yellow mustard evenly and put the sausage on the edge of the dough and roll the dough with the sausage inside. 

7. Cut the dough with the sausage inside into 5 equal portions, DO NOT CUT THEM THROUGH, leaving a thin joint between portions. 

8. Hold the first portion flat down, then pull the second portion to the right and flat it down, third portion to the left and flat it down, and so on until the last portion. It will form a braided-dough.

9. Place it on a baking tray lined with baking sheet and cover it with damp-clean-cloth or plastic wrapper and let it rise again for another 30 minutes. 

10. Preheat oven at 350F or 175 C. Once the dough is ready, brush the top of the dough with egg, sprinkle salt, pepper and scallion. Bake for 15 minutes or until golden brown. 

11. When its done, remove the buns onto a wire rack and let cool completely. 

Happy cooking!!

PS: This sausage bread is perfect for lunchies. For easier storing (and shorter cooking time), I didn't braid all my dough and keep it simply wrapping the sausage. Other thing I made different is; I used a mix of yellow mustard, relish, and tomato ketchup and slab it evenly on the dough surface before I wrap the sausage in. 

I baked it all and froze it. I only needed to reheat it in microwave for 1 minutes and it turn back into a nice soft and moist bread. It just perfect!