Oil-Free Bread with Miso and Milk

Name: Oil-Free Bread with Miso and Milk
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Bread (strong) flour; 15 grams Sugar; 12 grams Miso; 70 grams Milk; 2 grams Dry yeast

cookpad.japan @cookpad_jp

When I went to make some bread, I had no salt!! So I used miso to substitute for the salty ingredient in this recipe.

Since the dough is kneaded in the bread maker, I don't think there's anything particularly difficult.
The taste will change depending on the type of miso you use so please try different variations. Recipe by Chibato

When I went to make some bread, I had no salt!! So I used miso to substitute for the salty ingredient in this recipe.

cookpad.japan @cookpad_jp

When I went to make some bread, I had no salt!! So I used miso to substitute for the salty ingredient in this recipe.

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Ingredients

4 servings

100 gramsBread (strong) flour
15 gramsSugar
12 gramsMiso
70 gramsMilk
2 gramsDry yeast

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Steps

1

Put all of the ingredients into the bread maker. Knead for 20 minutes.
2

Coat a bowl with oil and put in the dough. Let it rise until double in size.
3

Place the dough on a floured surface, form into a ball and let rest for 15 minutes. Separate into 4 pieces and form them into balls.
4

Place the dough on a baking tray, cover with a damp cloth, and let rise until 1.5 x more than the original size.
5

Once it has finished rising, bake for 15 minutes in an oven preheated to 180°F Celsius.
6

It will look like this when coated with egg.
7

If coated with cake or bread flour, it will turn out like this.
8

If you coat it with flour and then slash the top, it will look like this.
9

Since there's no oil, the crust is so crisp, but the inside is soft and moist because of the miso.
10

I really can't explain the way the fragrance of the miso spreads throughout my mouth. But, be warned that if you increase the amount of miso, it might become a bit bitter.