Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea

Name: Twisted Soy Milk Bread with Amanatto (Candied Beans) and Green Tea
Yield: 1 serving
Cuisine: American
Ingredients: 250 grams Strong bread flour; 25 grams Sugar; 4 grams Salt; 3 grams Dried yeast; 180 grams Soy milk; 25 grams Unsalted butter; 110 grams ●Amanatto; 4 grams ○Matcha; 20 to 30 grams ○Granulated sugar

cookpad.japan @cookpad_jp

I like my soy milk bread. In this recipe, I added green tea flavour to it.

This bread doesn't rise so much, so if you are worried that the dough might not proof and you leave it longer, it will proof too much. Use your favorite kinds of amanatto. If you don't like too much sugar on the amanatto, rinse first. In that case, pat dry very well. Recipe by La Land

I like my soy milk bread. In this recipe, I added green tea flavour to it.

cookpad.japan @cookpad_jp

I like my soy milk bread. In this recipe, I added green tea flavour to it.

Saved

Ingredients

1 serving

250 gramsStrong bread flour
25 gramsSugar
4 gramsSalt
3 gramsDried yeast
180 gramsSoy milk
25 gramsUnsalted butter
110 grams●Amanatto
4 grams○Matcha
20to 30 grams ○Granulated sugar

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Steps

1

Mix the ○ ingredients. Line a loaf tin with baking paper.
2

Put flour, sugar, salt, dried yeast and soy milk in a bread maker and press start on the dough setting. After 5 minutes, add the butter.
3

Take out the dough from the pan and knock the air out gently. Shape into a ball and let it sit for 20 minutes.
4

Turn over the dough and press gently with your fist. Roll out the dough with a rolling pin into a 25 cm x 30 cm rectangle.
5

Sprinkle matcha and sugar mixture evenly on the dough. Arrange the amanatto on top. Press gently with your hand to make the amanatto stick to the dough.
6

Roll up the dough and seal the joint and both ends well.
7

Roll the dough into a 30 cm-long cylinder shape. Cut in half lengthways leaving 2 cm-length uncut at one end.
8

Open the dough and turn up the cut ends.
9

Make a cross by alternating the two arms of dough. Ensure that the cut ends always face up. Repeat this process to make another cross.
10

Repeat the same process until you make three crosses. Seal the ends by sticking together both ends.
11

Lay the shaped dough horizontally. Hold both ends and press the dough towards the centre by twisting. Put the dough into the prepared tin.
12

Leave to prove until the highest part of the dough reaches 1 cm lower than the tin depth. Preheat the oven to 390°F/200°C.
13

Reduce the oven temperature to 355°F/180°C and bake the dough for 30 minutes. It will burn easily, so cover with a piece of foil if necessary.
14

After baking take the bread out from the oven and drop it from a height of 15 cm to remove the excess air. Leave it to cool on a cooling rack.