Japanese inspired Bread
This is THEEE most treasures recipe and one I'm reluctantly sharing with all of you, but in the spirit of giving, sharing is caring.
Equipment
- 1 Standmixer
- 3 Bread Pans 23 or 24cm
- 1 Digital Scale
Ingredients
- 30 g Fresh Yeast See note 1
- 80 g Brown Sugar
- 1 kg Stoneground Bread Flour See note 2
- 60 g Powder Milk
- 403 g Still Water
- 123 g Full Cream Milk spoilt
- 30 g Oil
- 30 g Honey raw (non-radiated)
- 16 g Sea Salt
Instructions
Fresh Yeast
- Mix fresh yeast with 2 teaspoons of sugar (from the 80g one), stir until it liquifies.
Dough
- In a stand-mixer bowl, mix all the dry ingredients, stir to combine and set aside.
- In a jug, mix water, milk, oil, honey and the liquified fresh yeast, store until honey dissolves.
- Using a dough hook, start running the stand-mixer between speed 1 and on 2 for about 2 minutes to combine the ingredients.
- Then increase the speed to 4 for and run for 4 minutes.
- Again increase the speed to 6 for and run for another 4 minutes.
Resting
- Take out the dough from the stand-mixer, and shape it.
- Put it back and cover.
- Rest the dough for 20 minutes.
Kneading again
- Add 40g of soft butter, then knead the dough between speed 4 and 4.5 for 3 minutes.
- Let it rise for 1 hour or until it doubles in size.
Divide and shape
- Divide the dough into 9 equal pieces, then shape into balls, cover with kitchen cloth, then rest for 5 minutes.
Dough rolls, folding and preparing the pan
- Grease the pans with butter and coat with flour.
- Flatten one dough ball into a flat rectangle with a rolling pin. Fold the ends (short or long) towards the middle, then flatten again, roll it out tightly from a short end into a log, using a rolling pin, then roll the piece tightly into a spiral (like a Swiss roll). Repeat with the remaining dough.
- Place into the greased pan.
Proofing
- Cover the dough in the pan with cling wrap.
- Proof for 50 minutes or until it doubles in size.
- Meanwhile, preheat the oven to 170
Baking
- Bake for 35 minutes
- Take it out of the oven and brush the top of the bread with butter. Leave it in the pan for 10 minutes.
- Transfer unto a wire rack and leave to cool for 30 minutes before cutting.
Notes
- If you use normal bread flour, know that the amount of liquid used may need to need adjusted. Thus, you will need to add it gradually as the flours are not the same.
- Fresh yeast can be requested at the grocery shop's bakery, if yours doesn't sell it. You can substitute with 10g instant yeast.