Savoury loaf with pulled pork

I have decided to join the filled centrepiece loaf challenge this week. Funnily enough I had baked a filled pesto loaf very similar to Richard’s (same shape but not exactly same fillings) for my GBBO audition but didn’t bring it as I didn’t think it was good enough! This Japanese milk bread filled with pulled pork however is amazing. I can get several people from my office to vouch for that…

If you are not familiar with Japanese milk bread it is a slightly sweet and pillowy soft bread that uses tangzhong starter – i.e. a water roux. If you have never made this you are in for a real treat, trust me on this. The roux causes the dough to become incredibly sticky so this is not a bread to make by hand. I used the Magimix and was amazed to discover that the kneading process is about 1 minute! That was hard to believe but the windowpane test doesn’t lie. 

If you are baking along to the Great British Bake Off remember to link your recipes at the bottom of this post! I love seeing what everyone has been up to. Are we giving the GBBO baker a run for their money? 

To fill

500g | 17.6oz pulled pork*, shredded finely (you may not need all of it)
* follow this recipe (or your own) but make sure the pork is fairly dry

To decorate (optional)

60g | 1/2 stick unsalted butter, softened

2 1/2 tbsp flour

1 tbsp sugar

2 tbsp nigella seeds

Method

1. To make the water roux, put the flour and water in a small pan and whisk over medium heat until the roux thickens. When the whisk leaves a trail of lines on the surface, it is ready. Place some cling film directly on the surface of the roux to prevent a crust forming. Leave to cool slightly.
2. Add the flour, salt, sugar, yeast and skimmed milk powder to the large bowl of your Magimix fitted with the large plastic blade. Pulse briefly to combine the ingredients.
3. Mix the milk, roux, butter and egg together in a measuring jug and add gradually to the dry ingredients with the processor running. Stop after 30 seconds and do a windowpane test. You may need to mix a few more seconds but  usually under a minute.
4. Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature for up to 2 hours or until almost double in size. 

1. Add the flour, salt, sugar, yeast and skimmed milk powder to the bowl of your stand mixer. Attach the dough hook and mix briefly to combine.
2. Mix the milk, roux and egg together in a measuring jug and add gradually to the dry ingredients with the mixer running on low speed. 
3. Once the dough forms a ball, add the softened butter and continue to mix for 7-15 minutes or until the dough passes the windowpane test. 
4. Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature for up to 2 hours or until almost double in size. 

1. Preheat the oven to 180 C | 350F.
2. Tip the dough onto a generously floured worktop, knock it back and let it rest, covered with cling film for 10 minutes. 
3. Roll out the dough to a large rectangle. Place a generous amount of pork along the middle (as shown in picture).
4. Roll the dough over the pork and bring the ends together to from a large ring. Wet the edges with a little water to seal.
5. Mix the softened butter, flour and sugar until you have a paste. Transfer to a piping bag fitted with a small round nozzle and pipe lines along the ring as shown.
6. Use large kitchen scissors to cut along the ring diagonally exposing some of the filling.
7. Brush with egg wash and sprinkle with the sesame and nigella seeds. Let the loaf rise, covered loosely, for 30 minutes.
8. Bake for 30-35 minutes until golden, covering with foil if it’s colouring too quickly. Cool before serving, cut into slices.