Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread

Name: Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread
Yield: 1 serving
Cuisine: American
Ingredients: 240 grams Strong bread flour; 60 grams Plain cake flour; 5 grams Matcha; 20 grams Sugar; 4 grams Salt; 1 Egg; 210 ml total Milk, plus the egg listed above; 30 grams Butter; 5 grams Dried yeast; 120 grams Adzuki beans paste (I used a can)

cookpad.japan @cookpad_jp

I like similar bread sold at my neighbor bakery. They sell a loaf for about 400 yen, so I tried to make one for myself.

I still have to improve how to shape the bread.

If you don't have a loaf tin, divide the dough into 8 portions at Step 5 and bake in a baking tray. Or you can use an empty biscuit tin lined with baking paper. Recipe by Mamu

I like similar bread sold at my neighbor bakery. They sell a loaf for about 400 yen, so I tried to make one for myself.

I still have to improve how to shape the bread.

If you don't have a loaf tin, divide the dough into 8 portions at Step 5 and bake in a baking tray. Or you can use an empty biscuit tin lined with baking paper. Recipe by Mamu

cookpad.japan @cookpad_jp

I like similar bread sold at my neighbor bakery. They sell a loaf for about 400 yen, so I tried to make one for myself.

I still have to improve how to shape the bread.

If you don't have a loaf tin, divide the dough into 8 portions at Step 5 and bake in a baking tray. Or you can use an empty biscuit tin lined with baking paper. Recipe by Mamu

I like similar bread sold at my neighbor bakery. They sell a loaf for about 400 yen, so I tried to make one for myself.

I still have to improve how to shape the bread.

If you don't have a loaf tin, divide the dough into 8 portions at Step 5 and bake in a baking tray. Or you can use an empty biscuit tin lined with baking paper. Recipe by Mamu

Saved

Ingredients

1 serving

240 gramsStrong bread flour
60 gramsPlain cake flour
5 gramsMatcha
20 gramsSugar
4 gramsSalt
1Egg
210 mltotal Milk, plus the egg listed above
30 gramsButter
5 gramsDried yeast
120 gramsAdzuki beans paste (I used a can)

Saved

Steps

1

Put all the ingredients except the aduki beans in a bread maker. Press start on the dough setting.
2

After the dough has proofed, punch the air out gently and let it sit for 20 minutes.
3

Roll out the dough into a 20 cm x 35 cm rectangle. Spread the adzuki bean paste evenly on the surface, leaving a 2 cm border at the far end.
4

Roll up the dough from the nearest end and seal the joint well.
5

Divide the dough into 3 pieces with a knife or bench scraper.
6

Arrange the dough in a greased tin with the cut ends facing up.
7

Cover with plastic wrap (I used a shower cap I bought at a dollar shop). Leave to proof at about 95°F/35°C for about 40 minutes until the dough swells to 2 cm below the edge of the tin.
8

Bake first at 390°F/200°C for 5 minutes, then reduce the temperature to 340°F/170°C. Bake for another 20 minutes (it burns easily, so cover with aluminum foil if necessary). After baking remove from the oven and drop the bread from a height of 30 cm to remove excess air.
9

This is the bread I made this time. It doesn't look great, unfortunately...I might make it into a braided shape before baking next time.