Thousand Layer Bread

Golden and buttery bread shaped into a delicious cube of thin flaky layers, this is thousand layer bread

What is thousand layer bread?

"1000 layer bread" is a term that's often used to refer to a type of bread known for its numerous thin layers. It's also commonly known as "pull-apart bread" or "layered bread." The name comes from the process of creating many thin layers of dough, which results in a bread with a flaky and tender texture.

To make 1000 layer bread, you typically start with a basic bread dough, similar to that used for croissants or puff pastry. The dough is rolled out thinly, then layered with butter or another fat, folded, and rolled out again multiple times. Each time the dough is folded and rolled, it creates additional layers. This process is repeated several times to build up the layers, resulting in a bread with a light, airy texture and a distinct flakiness.

This version is a take on the viral square loaf bread that originated in China and popped up once again in Korea. Also known as "Tissue bread" this bread can be pulled into lots of thin layers, kind of like a tissue box.

Now you can make this viral Asian bread in your very own home!

Ingredients

• Flour: Provides structure to the bread by forming gluten when mixed with water. Different types of flour (e.g., bread flour, all-purpose flour, whole wheat flour) can affect the texture and flavor of the final product.
• Water: Activates the yeast and hydrates the flour to form gluten. It also helps control the dough's consistency and texture.
• Yeast: Acts as a leavening agent, producing carbon dioxide gas during fermentation, which causes the dough to rise. Yeast also contributes to the flavor and aroma of the bread.

• Salt: Regulates yeast activity and strengthens gluten formation. It also enhances the flavor of the bread by balancing sweetness and acidity.
• Sugar: Provides food for the yeast during fermentation, which helps to activate it and promote dough rising. Sugar also adds sweetness and contributes to crust browning.
• Fat (e.g., butter, oil): Tenderizes the bread by coating the gluten strands and preventing them from forming a tough, chewy structure. Fat also adds richness, moisture, and flavor to the bread.

• Eggs: Add richness, flavor, and color to the bread. They also contribute to the texture by providing moisture and helping to emulsify ingredients.
• Milk: Adds moisture, flavor, and tenderness to the bread due to its fat and protein content. It also contributes to crust coloration and can improve the bread's shelf life.

Frequently Asked Questions

What is Thousand Layer Bread?

Thousand Layer Bread is a delightful pastry known for its numerous thin and flaky layers, resembling delicate tissue paper. It requires a process of layering and folding dough with butter to achieve its signature texture.

Can I prepare the dough in advance?

Yes, you can prepare the dough in advance by letting it rest in the fridge overnight or for at least 6 hours to proof. This allows the dough to develop flavor and texture while also fitting into your schedule.

How do I know if the dough has proofed enough?

The dough should double in size and become puffy after proofing. You can also perform a finger test by lightly pressing your finger into the dough. If the indentation remains, the dough is ready.

Can I substitute the type of flour used?

While bread flour is recommended for its higher protein content, you can experiment with other types of flour. Keep in mind that different flours may alter the texture and structure of the bread.

What if my butter block is too firm or too soft?

If the butter block is too firm, let it sit at room temperature for a few minutes to soften slightly. If it's too soft, return it to the refrigerator to firm up before laminating with the dough.

How do I prevent the dough from sticking during rolling and folding?

Lightly flour your work surface and rolling pin to prevent the dough from sticking. Additionally, you can use a dough scraper to help lift and move the dough as needed.

Can I use different shapes for baking the bread?

Absolutely! While the recipe suggests using cube bread tins, you can get creative with shapes such as rectangles, squares, or even twists. Just ensure the dough is evenly divided and properly proofed before baking.

How do I store leftover Thousand Layer Bread?

Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 1 month. Reheat in the oven or toaster before serving.

Can I customize the flavor of Thousand Layer Bread?

Yes, you can customize the flavor by adding ingredients such as herbs, spices, cheese, or even sweet fillings like chocolate or fruit preserves during the assembly process. Get creative and tailor the recipe to your taste preferences!

Let's Get Baking

This recipe might be a lot of work but trust me when you're peeling all those buttery flaky layers you'll love it.

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Thousand Layer Bread

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Golden and buttery bread shaped into a delicious cube of thin flaky layers, this is thousand layer bread

• Author: Catherine Zhang
• Prep Time: 2 hours
• Cook Time: 25 mins
• Total Time: 2 hours 25 minutes
• Yield: 2 cubes 1x
• Category: Bread
• Method: Difficult
• Cuisine: Asian fusion

Ingredients

Units MUS Scale 1x2x3x

Bread dough

• 130g Water
• 40g Whole milk, lukewarm
• 25g Beaten egg, approx half an egg
• 50g Granulated sugar
• 7g Salt
• 6g Dry yeast
• 25g Unsalted butter, melted
• 350g Bread flour

Butter block

• 185g Unsalted butter
• 18g Bread flour

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Instructions

Preparing the Dough

1. In a mixing bowl, combine the bread flour, lukewarm milk, water, beaten egg, granulated sugar, salt, dry yeast, and melted butter.
2. Mix until a rough dough forms and form it into a ball
3. Place the ball back in the mixing bowl and cover with cling wrap, place in the fridge for 30 minutes to rest
4. Remove the dough from the fridge and knead until smooth
5. Cover with cling wrap and let rest at room temperature for 30 minutes
6. Roll the dough out into a 2 cm thick rectangle and wrap in cling wrap
7. Place on a tray and place it in the fridge overnight or for 6 hours to proof

Preparing the Butter Block

1. In another bowl, combine softened unsalted butter with bread flour until well incorporated.
2. Place the butter mixture on a sheet of parchment paper and shape it into an 18cm square. Wrap it tightly and refrigerate until firm but still pliable, about 30 minutes.

See Also This Recipe:  Soft and Fluffy Matcha Buns

Laminating dough

1. Unwrap the dough onto a lightly floured surface and roll the dough out into an 20cm x 40cm rectangle
2. Place the butter block in the centre of the dough and fold both sides of the dough over to meet in the middle
3. Seal the butter in by pinching all the open edges, you should be left with a rectangle of dough with butter sealed in the centre
4. Roll the dough out in the direction of the seam down the centre until it reaches about 55cm in length
5. Perform a double fold by folding the top edge of the dough down so it reaches down to ⅓ of the length of the dough, then bring the bottom edge to meet the top edge, then fold all of this in half
6. Wrap with cling wrap and place in the fridge to rest for 30 minutes
7. Place the rested dough on a lightly floured surface and place the dough on your surface so the seam is on your right
8. Roll it out to 50cm in length and perform another double-fold
9. Wrap in cling wrap and place in the fridge to rest for another 30 minutes

Assembly

1. Place the rested dough on a lightly floured surface and roll it out into a 30 x 20 cm rectangle
2. Prepare two 9.5 x 9.5cm cube bread tins
3. Cut out 9 x 9 cm squares of dough
4. Stack 3 pieces of dough on top of each other and place it into each tin
5. Close the lid of each tin and leave them to rise at room temperature for 2-3 hours, or until the dough is 2-3cm from the top of the tin
6. Preheat the oven to 200C
7. Bake the proofed bread cubes for 10 minutes, then reduce the heat to 190C and bake for 15 minutes, or until the top of the bread is golden brown under the lid
8. Remove from the oven and unmold onto a wire rack immediately
9. Cool for 30 minutes before enjoying