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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 370 grams Bread (strong) flour (I used Haruyutaka blend)
- 70 grams Cake flour
- 1/4 tbsp Sugar (I used Tanegashima washed sugar)
- 1 1/2 tsp Salt
- 3 tbsp Skim milk powder
- 290 ml Lukewarm water
- 1 1/2 tsp Dry yeast (I used saf)
- 1 you can increase it from 25 grams~30 grams Unsalted butter (I used yotsuba)
Method
- Put all of the ingredients into a bread maker and switch it on.
- Leave it up to the bread maker until the 1st rising is complete!
- The bread was also delicious baked with bread flour only
- After the 1st rising, take out the dough, deflate thoroughly, divide into 3 equal portions roll into smooth balls.
- Cover with a tightly wrung out moistened kitchen towel and rest for 10 minutes.
- After that, roll the dough out flat with a rolling pin, fold the sides in to the center, then roll out into a long piece of dough.
- Roll up the dough from the side closest to you.
- Form the other pieces of dough in the same way.
- Place all 3 formed dough pieces into a buttered bread pan with the seams facing down, Put the pan in the oven and leave to rise (2nd rising) for 40 to 50 minutes at 40 C.
- When the dough has risen to about 1cm below the rim of the pan, take the pan out of the oven, put the lid on and wait for the oven to heat up.
- Be careful not to over-proof the dough.
- Preheat the oven to 200 C.
- Bake at 190 C for 30 minutes, and it is done.
- Each oven has its own peculiarities, so please bake this several times and adjust the time to suit your oven.
- I bought the rectangular 2-loaf size baking pan with lid from a mail-order baking supply shop called Cuoca.
- It's priced very attractively at 1575 yen.
- Size (outer dimensions): Width 128 x length 275 x height 134 (mm).
