SHOKUPAN JAPANESE SOFT MILK BREAD LOAF
INGREDIENTS:
Yudane:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water
Main Dough:
200g bread flour
1 1/2 tsp instant yeast
40g sugar
1/2 tsp salt
30g butter
130g sweet starter.
100g fresh milk or full cream milk (start with 80g first, reserve 20g to add in slowly if the dough too dry, you do not need to use all.)
Egg Wash: (optional)
1/2 yolk + 1 tbsp milk , whisked
1/2 yolk + 1 tbsp milk , whisked
Utensils:
Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")
METHOD:
- Yudane:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Take out from the fridge 30 minutes before using to return to room temperature.
- Main Dough:
- Put all ingredients together and including yudane dough into the bowl of a stand mixer. Using the dough hook, knead for 10-13 minutes until the dough comes together.
- Let the dough rise in a warm place until double in size in a large greased bowl, covered with cling film or kitchen towel.
- Punch down the dough to release the air. Transfer the dough to a clean floured surface and form into 3 balls.
- Roll out the dough flat with a rolling pin. Fold in two sides to the middle and roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan. Let it rise until dough rise slightly above the pan's rim.
- 15 minutes before baking, preheat the oven to 375f.
- Brush with egg wash (optional) and bake @ 335f with fan force for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let it cool on rack completely before slicing.
