Do you know that the aroma of freshly-baked bread has more than just the power to make your mouth watered, it can also make you kinder to strangers? According to a study on the effects of delectable aromas and social interaction, the French researchers found 'spontaneous help was triggered by pleasant ambient smells'. When volunteers dropped items outside a bakery giving off the sweet scent of baking bread, 77% of passers-by stopped and helped. While other studies have made a connection between pleasant smells to better moods, the new study sought to make a concrete tie between aromas and good deeds. Isn't that interesting?
Adapted from Carol's 湯種100%全麥吐司
(A) Tang Zhong Dough (mix together and chill overnight in the fridge)
50ml scalded milk
50g organic wholemeal bread flour
(B) Main Dough
100g Tang Zhong
200g organic wholemeal bread flour
50g rolled oats
1 egg (50g)
1 tsp instant yeast
1/2 tsp salt
90g cold milk
30g olive oil
extra rolled oats for topping
- In a mixer fitted with a dough hook, combine all ingredients (B) except oil together. Then add in (A), knead until well combined. Gradually add in olive oil and continue to knead until dough is smooth and elastic.
- Place dough in a lightly greased bowl, cover with clingwrap. Place it in a warm place to allow the dough to rise until at least doubled in volume.
- Once the dough has doubled in size, punch it down and divide into two equal portions. Shape into balls. Cover and rest for 20 minutes.
- Flatten the dough into rectangular shape and roll them up like swiss rolls.
- Place the two rolls into a greased loaf pan; cover and let it proof again until almost doubled or 90%. Spritz the dough with water and sprinkle with rolled oats.
- Bake in a preheated oven (175 deg C) for about 40 minutes or until brown.
- Remove the bread from the pan immediately.