Recipe by Leo Lin
One of the most satisfying skills we’ve racked up during quarantine is breadmaking. Whether it’s the feel of the dough between our fingers, seeing it rise, or even just the smell of a freshly baked loaf, it can be an incredibly therapeutic and comforting experience; yet, most of all, the magic of bread is in waiting.
In a process called ‘proofing,’ bread requires time to be left alone in a warm, cozy place. This lets chemistry do its thing and is what gives dough its rise and pliability. Whether you proof once, twice, or even three times, you’ll notice anywhere from subtle to big changes in your dough.
Try this bread recipe, submitted by Leo Lin, flavored with Jing Si Tea, and test out the magic for yourself!
220g milk (or your preferred plant-based milk)
10g unsalted butter (or your preferred vegan butter)
½ tsp yeast
30g honey or maple syrup
140g bread flour
140g all-purpose flour
recommended tools: kitchen scale (to measure ingredients), sachets for tea, mixer, mesh sieve or sifter
- Place tea leaves into sachets.
- In a saucepan, heat milk. When it reaches boiling point, turn heat to low, add tea sachets, and cover. Simmer for 5 minutes. Let cool slightly.
- In a bowl, add milk tea, yeast, honey or maple syrup, and flours. Using a mixer, mix on low until dough begins to form. Then, mix on high for about 3 minutes.
- Next, add butter. Mix on low until butter is incorporated. Then, mix on high for about 6 minutes.
- Place bowl in warm place to ‘proof,’ or let rest for rising, for 1 hour. Cover with cloth.
- After, divide dough into two and form each into a ball. Place onto baking tray into slightly warmed oven, and cover with cloth. Place a cup of warm water into oven, too. Let proof again for 50 minutes.
- Remove tray and cup from oven and preheat oven to 375°F.
- Removing the cloth from dough, lightly sift or sprinkle flour to garnish top of both breads.
- When oven is ready, bake for 20 minutes.
- Remove from oven and let cool. Enjoy!
A Message From the Chef
Overall, I think that the video recipe experience was unique. It allowed me to understand what it’s like making videos in general. Thanks to the help of the two video directors who guided me, I now know the ‘dos’ and ‘don’ts’ of making videos. For the cooking portion, I also learned a lot about what to do, like why I should put water with the dough while proofing. I also learned lots of new cooking terms that I did not know already, like ‘proofing,’ too.
– Leo Lin, Student at Carlmont High School in Belmont, CA