Japanese Loaf Bread

Name: Japanese Loaf Bread
Yield: 2 small loaves
Cuisine: American
Ingredients: 350 gr bread flour; 45 gr rice flour; 1 egg; 200-220 ml fresh milk; 30 gr sugar; 45 gr unsalted butter; 5 gr salt; 5 gr instant yeast

meh503 @meh503

JKT, ID.

Got this recipe from IG: @inovpelawi, and turn out very soft and fluffy, just as I imagine for Hokkaido Milk Bread. This time I made it with cheese and chocolate, and using twp 8x8x20cm loaf pan.

meh503 @meh503

JKT, ID.

Got this recipe from IG: @inovpelawi, and turn out very soft and fluffy, just as I imagine for Hokkaido Milk Bread. This time I made it with cheese and chocolate, and using twp 8x8x20cm loaf pan.

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Ingredients

2 small loaves

350 grbread flour
45 grrice flour
1egg
200-220 mlfresh milk
30 grsugar
45 grunsalted butter
5 grsalt
5 grinstant yeast

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Steps

1

Mix both flour, sugar and salt. Add in instant yeast, mix well
2

Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes.
3

Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size.
4

Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again.
5

Second proof it until at least 3/4 pan height.
6

Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it.