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やわらか食パン - Soft White Bread

This was the bread I was making when the firemen came to check on my neighbours.

I think I am most satisfied with this attempt. The crumb was soft and the crust was not as thick as the previous Milk Bread. Perhaps it has to do with my playing around with the baking temperature. The bread tasted light and slightly chewy.

I am quite surprise how fast and easy it was to make this bread. Although the waiting time for the proofing usually takes 1 - 1.5hrs, mine was done in about 50mins. I am really encouraged by this and I am hoping to try out more of the Japanese recipes. (^.^) Hopefully, I can finish up this new bottle of yeast before it losses its effectiveness!

Here's how to make the bread.

やわらか食パン - Soft White Bread

Bring 20g of butter to room temperature.

Warm 200g of full fat milk to about 35 - 38 degC.

In a mixing bowl, combine 150g bread flour, 150g plain flour, 30g sugar, 4g instant yeast and 4g salt. Be sure to seperate the yeast far away from the salt within the bowl (I don't exactly know why this is done, but I suppose salt inhibits the effectiveness of the yeast to some extent).

Add the milk to the mixing bowl gradually. It should form a soft and sticky but workable dough. Add a little milk or flour to achieve this. Read the word "little".

Knead the dough on a lightly floured surface until the dough is smooth and elastic. It may still be sticky but only by a strain or two that clings to your fingers. Let it sit on the working surface for about 5 - 10 mins. Then smear some of the soften butter onto the dough. Knead the butter into the dough. Repeat until the butter has all been worked in. Lightly dust the dough with flour and a mixing bowl, and let it sit covered in the mixing bowl until it doubles in size. Takes about 1 - 1.5 hrs.

To test if the dough is done with the first proofing, push a finger into the middle of the dough. If the depression stays, it is ready. If the dough bounces back, let it sit longer.

Scrape the dough to a lightly floured surface and knead briefly to deflate completely the gas built up within the dough. Divide into two and shape it into 2 balls. Put the balls into the lightly oiled loaf tin. Cover and let sit until it doubles in size. Takes about 1 - 1.5 hrs.

Bake in a preheated oven at 190degC for 10mins or until the tops turn brown. Tune down the temperature to 180degC to finish up. About another 40mins.


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