Asian bread or as it’s commonly referred to “Roux bread,” is a very light and delicate yeast bread made with white flour and a complex process. The fundamental recipe is very similar to Hawaiian Sweet Bread but it’s a bit more complex.
This is the first step for this bread recipe. The water must be boiled, and the butter melted in the boiling water in a bowl. The sugar is dissolved in the water and then the flour is slowly whisked into the water to make a semi-firm dough base. This is then covered with plastic wrap and refrigerated overnight. In the morning you bring it to room temperature before the next step.
Combine the boiled water, butter and sugar in a bowl and slowly whisk in the flour to make a semi-firm dough. Cover the bowl with plastic wrap and refrigerate overnight.
The next day, remove the plastic wrap and bring the water roux to room temperature. You’re now ready for the next step.
Add the ingredients to the bread machine pan in the order indicated and select the basic dough setting.
As the machine continues to mix and knead the mixture, slowly add the water roux mix one spoonful at a time. The water roux will slowly blend, and you can then let the basic dough cycle complete.
The basic dough setting has a rising cycle and once that is done you pour out the dough onto a lightly floured surface and punch it down.
Grease 2 8x4 inch loaf pans.
Working on a floured surface, cut the dough in half, and form each half into a loaf shape.
Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
Bake the loaves in a preheated oven at 350 degrees Fahrenheit/175 degrees Celsius until the tops are lightly golden brown, 30 to 40 minutes.
Remove the bread from the pans, and brush loaves with melted butter while still warm. Slice and serve.