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Savoury loaf with pulled pork

August 26, 2014 by Lucy Parissi 9 Comments

42 shares

Great British Bake Off week 3 and we are on to bread. But even with Paul Hollywood throwing a ciabatta-shaped curve ball, everything seems to be plodding along on a rather even keel. No dramas, big or small. No (new) custardgates! I don’t know whether this is because the bakers are all evenly matched in terms of skills or whether BBC prefers this kinder, gentler pace. Even Paul seems to have mellowed. In the end it was the perennially cheery Jordan who went home and I am kind of sad to see him and his multicolour hair clips leave.

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? 


For the Water Roux (Tangzhong)

25g | 2 scant tbsp bread flour 
125ml  1/2 cup | 4.2oz water


Bread
350g | 12.3oz strong bread flour, more for rolling
2 tbsp skimmed milk powder (optional)
1 large egg
1 tsp instant dried yeast
60g | 2.1 oz sugar
1 tsp salt
125ml | 1/2 cup | 4.2oz whole milk
120g | 4.1oz water roux
60g | 1/2 stick unsalted butter, very soft
1 egg, beaten with splash of milk for glazing 


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 sesame seeds

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. 
Bread Maker method

To make the dough in a bread maker, add the milk, tangzhong and egg to the bread machine. Top with the flour, salt, sugar, yeast and skimmed milk powder. Make sure the yeast does not touch the wet ingredients. Use the dough setting and let it run for 15m. Lift the lid and add the softened butter. The bread machine will mix the dough and do the first round of proving.


Stand mixer method
  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. 
After proving
  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.
Note: You can make filled buns instead of a ring loaf following this recipe. 
Japanese milk bread filled with pulled pork

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Comments

  1. Sam Williams says

    September 21, 2014 at 3:11 pm

    This looks amazing!

    Reply
  2. helen says

    August 27, 2014 at 9:16 am

    wow, I love the idea of this, and the look of it – pulled pork already in a bun, genius!

    Reply
  3. Thalia @ butter and brioche says

    August 27, 2014 at 6:58 am

    this bread looks so amazing! i definitely need to try the recipe, love pulled pork. pinned!

    Reply
  4. Kat BakingExplorer says

    August 26, 2014 at 9:57 pm

    This bread looks amazing, I love Chinese bakeries and this reminds me of them!

    Reply
  5. Kirsty @ Ever So Sweet says

    August 26, 2014 at 8:52 pm

    This is just a fantastic idea!! Not sure I could make something look that good but it sounds amazing!

    Reply
  6. Rosa Mira says

    August 26, 2014 at 8:22 pm

    Hi I like your blog and wanted to invite you to join http://www.recipebyday.com a directory of recipes where you just have to register your blog and appear links to your recipes for you to increase your visits. Regards and Thanks.

    Reply
  7. Laura Denman says

    August 26, 2014 at 7:54 pm

    Oh my goodness. I know if I had this for my lunch I would be going back for seconds. There are several guys at my uni who I know who be almost in tears at the thought of getting their hands on this and it certainly wouldn't be split into as many portions as it should.

    Reply
    • Lucy Parissi says

      August 26, 2014 at 8:59 pm

      Thanks Laura. It was a big hit at my office : )
      Even though I tool most of it there so as not eat all of it myself I still sneaked a few slices. You have to make this bread (filled or unfilled) – it is uniquely delicious

      Reply
  8. Lucy @ BakingQueen74 says

    August 26, 2014 at 7:06 pm

    Looks amazing, I love pulled pork too, very tasty!

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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