Food for the (Gluten Intolerant) Soul

Sweet Jewish bread with Japanese Tangzhong, (a water based and pareve, with a cooked flour paste) for a softer crumb and longer shelf life.

Steps

1. Cook the tangzhong: Whisk 60 grams very strong white flour, for the tangzhong into 300 milliliters water, for the tangzhong in a small pan until smooth with no lumps. Heat gently, stirring constantly, until it thickens to a soft paste and the whisk leaves a visible trail. This is about 65C if you are measuring. Take it off the heat straight away.
2. Cool the tangzhong: Scrape the paste into a bowl, press cling film onto the surface and leave until it is no warmer than room temperature. Do not add it warm or it will kill the yeast.
3. Start the yeast mix: In the mixer bowl with the dough hook, combine 20 grams dried yeast, 80 grams white sugar and 300 gr cold water. Leave until it froths.
4. Mix the dough: Add the cooled tangzhong and 940 grams very strong white flour (Canadian flour works best). Knead on speed 1 for two minutes until it comes together.
5. Knead: Drizzle in 100 gr sunflower oil slowly, add 15 grams salt, then knead for 12 to 13 minutes.
6. .The dough should be soft, slightly tacky and pull cleanly off the sides of the bowl. It will feel wetter than the original version. Resist adding flour.
7. First rise: Shape into a smooth ball, put it in a greased bowl, cover, and either refrigerate overnight or leave at room temperature until doubled, roughly 40 to 60 minutes.
8. Divide and shape: Knock back and divide into 60g pieces, about 30 pieces. Roll each into a tight, smooth ball.
9. Arrange the tray: Set the balls on a parchment lined tray in your pull apart pattern, leaving a small gap between each. They will close up as they rise. Pro tip – freeze the challah in their baking tray, when you want a freshly baked Challah – defrost for and continue to the next step.
10. Glaze (optional) and prove: Beat 1 egg yolk with 3 tablespoons water for the glaze and brush the balls generously, keeping some back. Dust with a fine layer of flour. Cover and prove until about 75 per cent larger, not fully doubled. Tangzhong dough proves a little faster, so check early.
11. Bake: Heat the oven to 185C fan. Brush with the reserved glaze and scatter 2 tablespoons sesame or poppy seeds. Bake on the second shelf from the bottom. Check at 25 minutes. The bread should be deep golden.
12. Cool: Cool on the tray for ten minutes, then move to a rack.
13. Optional: Brush with honey or maple syrup now if you want them sweeter.

Storage: These should stay soft for two to three days in a sealed bag, about one day. They also freeze well once baked.