Description
Flaky Tissue Bread is a delightful homemade bread known for its beautifully layered, flaky texture and soft, buttery flavor. This recipe takes you through a careful combination of kneading, layering with butter, and folding to create a bread that’s crispy on the outside and light as tissue on the inside. Perfect for serving with breakfast or as a snack, it offers a satisfying treat that’s simple to make with common ingredients.
Ingredients
Scale
Dough Ingredients
- 500 g all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 250 ml warm milk
- 1 whole egg
- 60 g butter, melted
Layering Butter
- 200 g butter, softened
Instructions
- Activate Yeast: In a small bowl, combine warm milk, sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, mix the all-purpose flour, salt, egg, melted butter, and the activated yeast mixture. Knead the dough for about 10 minutes until it turns smooth and elastic, which helps develop the gluten structure for a good rise.
- First Proof: Cover the dough with a damp cloth and let it rest for 1 hour or until it doubles in size, allowing the yeast to ferment and the dough to rise well.
- Divide and Roll: Punch down the risen dough to release air, divide it into 8 equal pieces, and roll each piece into a ball to prepare for layering.
- Create Layers: Roll each dough ball into a thin sheet, then spread a generous amount of softened butter over the surface. Stack the buttered sheets on top of each other, buttering each layer thoroughly to achieve flaky layers in the final bread.
- Form Log and Fold: Roll the stacked sheets into a log gently flattening it with a rolling pin, then fold the dough like a business letter to create defined layers. Let it rest for 10 minutes to relax the gluten.
- Second Fold and Shape: After resting, roll the dough into a thin sheet again, fold it once more, and shape it back into a log. Place the shaped dough in a greased pan for final proofing.
- Final Proof: Brush the top of the dough with egg wash for a shiny golden crust and let it proof for 30 minutes, allowing the dough to rise again before baking.
- Bake: Preheat the oven to 180°C (350°F) and bake the bread for 20-25 minutes until the crust turns golden brown and crispy. Remove from the oven and cool slightly before slicing and serving.
Notes
- Use softened butter for layering to ensure easy spreading and distinct flaky layers.
- Maintaining the dough temperature and handling it gently during layering is key to achieving the best flaky texture.
- Egg wash can be substituted with milk for a less shiny but still golden crust.
- Ensure the yeast mixture is frothy before mixing to confirm yeast is active.
- Allow the bread to cool before slicing to prevent crumbling.
