Water roux makes bread extra soft, tender and fluffy.
This works for any yeast bread recipe. Bread machine or oven baked. I've used it on white bread, sour dough bread and wheat bread (half white flour & half wheat flour).
What's the secret to a high rising, soft, tender, fluffy loaf of bread?
Just add a flour and water roux to your wet bread ingredients.
The flour and water roux helps the bread to retain moisture during cooking and afterward. The roux traps moisture and retains it. This also makes a tall, fluffy, tender loaf with a longer shelf life.
You will really see and taste the difference
You heat the flour and water in the microwave for 45 seconds to make a flour and water paste (roux) and stir the flour and water paste back into the wet ingredients. This is only heating the roux to about 150-F - (65-C).
Here's how you do it.
Water roux ingredients.
You take some of the original recipe ingredients to do this, you don't need to add extra.
1/2 cup (120 gm) of water (from original recipe ingredients)
3 Tablespoons (25 gm) of bread flour (from original recipe ingredients)
Mix the 1/2 cup (120 gm) of cold water and 3 Tbsp (25 gm) of bread flour in a Pyrex measuring cup. Make sure the flour is mixed well into the water with no lumps.
Microwave 25 seconds. Stir well. (I use an 1000-watt microwave)
Microwave 10 seconds. Stir well.
Microwave 10 more seconds. Stir well. The roux should be thick and creamy, kind of like translucent mashed potatoes.
Stir the roux paste into the other recipe wet ingredients and mix well.
Now just continue the recipe as you normally would. That's it!
This process was developed in Asia. For more info just Google "Tanzhong roux."