Serves 4
Directions
- 1Make a tangzhong by whisking flour and milk together over heat until gelled, then cool.
- 2Mix tangzhong with flour, water, salt, sugar, MSG, and yeast in a stand mixer; add butter and lard, and knead.
- 3Ferment the dough in the fridge overnight.
- 4Split the dough into four pieces, roll out, sprinkle with grated cheese and chopped rosemary, then roll up into logs.
- 5Place dough logs in a loaf tin and bake.
- 6Soak dried haricot beans overnight.
- 7Simmer beans with celery, onion, garlic, bay leaves, and chicken stock until tender.
- 8Strain beans and sauté tomato paste in butter, then add bean stock, honey, and cider vinegar.
- 9Thicken the sauce with a cornflour slurry, then mix the cooked beans back in.
- 10Butter and pan-fry a slice of the prepared bread with cheese until golden.
- 11Spoon the beans over the bread and top with extra grated cheese.
Ingredients
- 400 g flour
- 250 ml milk
- 200 ml water
- 10 g salt
- 10 g sugar
- 5 g msg
- 5 g yeast
- 20 g butter
- 20 g lard
- 2 sprig rosemary
- 100 g cheese
- 200 g haricot bean
- 1 stalk celery
- 1 whole onion
- 1 head garlic
- 2 whole bay leaf
- 500 ml chicken stock
- 50 g tomato paste
- 10 g honey
- 20 ml cider vinegar
- 10 g cornflour
Equipment
saucepanwhiskstand mixermixing bowlcling filmloaf tinwire rackbread knifefrying pangratercolandercheesecloth
Tips
- The tangzhong helps the bread bind water, providing extra softness.
- Fermenting the dough overnight breaks down starches and proteins, improving the texture of the bread.
- The cheese and rosemary are added to the dough to create pockets that catch the beans.
- Lard in the dough helps improve the crispiness when frying the bread.
- Sautéing the tomato paste in butter removes the raw flavor before adding the stock.
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