Wednesday, 17 October 2012

Japanese milk bread

We found this recipe from La Fuji Mama and we decided we HAD to try it! We had never made bread before so this was quite exciting.

You can find the recipe and more details here.

Milk Japanese bread

2 1/4 cups bread flour
2 tablespoons granulated sugar
2 teaspoon instant dry yeast
1 teaspoon fine grain sea salt
1 cup of warm milk 

1. Mix the half of the flour with the sugar, yeast, and salt. 
2. Add the milk, mix well and then add the remaining flour until combined. In a mixer, using the dough hook, knead the dough for 5 minutes or you can choose to do it by hand until the dough is smooth and stretchy. 

3. Cover the dough and let it rise until it doubles in size (about 1 hour). We used a kitchen cloth.
4. Roll the sticky dough out into a rectangle about 8 inches by 14 inches on a smooth, greased surface with a greased rolling pin. Roll the shorter ends just a bit and then roll the dough and put crease down in the greased loaf pan.

5. Cover and let rise in a warm place until it has risen over the pan (about 2cm).
6. When the dough has risen over the middle, preheat the oven at 200 C.
8. When the dough is ready*, brush the top with some milk, then bake it for 25 to 30 minutes (the top of the loaf should be golden brown and sound hollow when tapped lightly). 
9. Remove the bread from the oven and let it cool for a couple of minutes before transferring to a cooling rack. 

*Don't touch the dough after the second rise. We did and it deflated!!  Still delicious though :)

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