Aromatic Shokupan (Square Loaf) With Rice and Sake

Name: Aromatic Shokupan (Square Loaf) With Rice and Sake
Yield: 1 serving
Cuisine: American
Ingredients: 125 grams ○Cooked rice that has cooled down; 130 grams ○Water; 250 grams Bread (strong) flour; 23 grams Sugar; 5 grams Salt; 3 grams Dry yeast; 35 grams Sake (or water if you don't have sake); 20 grams Milk; 23 grams Unsalted butter

cookpad.japan @cookpad_jp

Note: I changed the top photo, so now it shows a two-piece bread (hand kneaded) rather than than the three-piece bread in the recipe.
Ever since I tried the "rice bread" from a certain bakery, I've been totally into bread with rice mixed into the dough. If you make it with cooked rice rather than rice flour, it will be more moist and chewy. Plus, it doesn't get stale as fast.

This dough is very sticky. Work it while flouring your work surface generously, but be careful not to add too much flour.
I formed the dough into 3 cylindrically shaped pieces, but since the dough is hard to handle, you can just form one piece of dough, or use whatever shaping method is the easiest. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

1 serving

125 grams○Cooked rice that has cooled down
130 grams○Water
250 gramsBread (strong) flour
23 gramsSugar
5 gramsSalt
3 gramsDry yeast
35 gramsSake (or water if you don't have sake)
20 gramsMilk
23 gramsUnsalted butter

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Steps

1

Put the cooked rice and water in a pan, cover with a lid and bring to a boil. Turn off the heat and leave to cool with the lid on. The photo shows the pan of rice after it's cooled.
2

Put all the ingredients except for the butter in a bread machine and switch it on. Add the butter 5 minutes in.
3

Take out the dough and deflate it by punching it down lightly. Divide into 3 pieces and round off each piece. Rest for 20 minutes.
4

When the dough has rested, punch each piece down lightly and roll out to about 20 x 25 cm. This is a very sticky dough, so flour your work surface, rolling pin etc. generously.
5

Fold the dough in so that it overlaps a bit in the middle.
6

Roll up from the end.
7

Pinch the seams tightly closed.
8

Line up the rolled dough in a greased bread pan towards one side. Leave for the 2nd rising. Start preheating the oven with the baking tray in to 160℃.
9

The dough is done rising when the tops have risen a bit above the rim of the pan.
10

Raise the oven temperature to 200°C and bake for 30 minutes. Once the top has become a dark golden brown, cover with a piece of aluminium foil to prevent it from getting too dark.
11

When the bread is baked, drop the pan onto your counter from a height to push out the steam, take the loaf out and cook on a rack to finish.
12

The crumb is finely textured, very moist and soft even the next day. It has a silky mouth feel. The bread doesn't get stale fast either. It's a substantial bread that fills you up.