My Family's Basic Bread
Because I make these rolls so often, I wanted the steps to be easy and to use only basic ingredients.
They're safe to eat because there's no additives and they're super delicious!
※1 The moistness of the dough varies slightly depending on the kind of flour or the climate. When everything is perfect, the dough will be shiny and round. Sometimes it might seem too wet to come together, but don't worry!
※2 If rising at room temperature, please wait until the dough rises about 1.5 to 2 times its original size. This might take a while if the temperature is too low. Recipe by nekomanma3
My Family's Basic Bread
Because I make these rolls so often, I wanted the steps to be easy and to use only basic ingredients.
They're safe to eat because there's no additives and they're super delicious!
※1 The moistness of the dough varies slightly depending on the kind of flour or the climate. When everything is perfect, the dough will be shiny and round. Sometimes it might seem too wet to come together, but don't worry!
※2 If rising at room temperature, please wait until the dough rises about 1.5 to 2 times its original size. This might take a while if the temperature is too low. Recipe by nekomanma3
Cooking Instructions
- 1
Mix the bread flour and salt well and make a small well in the center.
- 2
Add the sugar and dry yeast to the well.
- 3
Warm the milk to the touch and pour it onto the dry yeast. Stir everything together with a spoon.
- 4
Once the ingredients are mixed, knead for about 5 minutes (see helpful hint ※1). Let the dough rise in a 40℃ oven for 40 minutes (see helpful hint ※2).
- 5
After the first rising, dust the dough and press it down lightly. Fold in the four corners. Repeat 3 or 4 times. You'll find that the dough will become plumper.
- 6
You might see that the dough is letting out some air bubbles. I usually feel reassured that the yeast is alive and well!
- 7
Divide into 9 portions. Press them down lightly, and form into balls. Line a baking tray with sheet of aluminum foil and grease lightly with oil. Align the dough with the seams facing down.
- 8
Let it rise (second rising) in 40℃ oven for 40 minutes (see helpful hint ※2). Take it out once, and preheat the oven to 210℃. While it's preheating, use a tea strainer to sift some flour onto the dough.
- 9
Bake for 13 minutes. I baked it on the top rack for 8 minutes, then on the bottom for 5 minutes to get them nicely browned. Please adjust to your oven.
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