My husband has been bugging me on making Japanese white bread. I googled it and realized a lot of people were looking for the recipe too. Someone posted this site, and wow, what a great collection!
The original recipe was enough to make 2 loaves. Here's my modified version for one 9" loaf:
- 270 g Bread flour
- 30 g Cake flour
- 5 g Dry active yeast
- 15 g Milk powder
- 40 g Sugar
- 5 g Salt
- 1 pc egg
- 125 ml Fresh milk
- 75 ml Whipping cream
- Sift all dry ingredients except salt together.
- Warm milk and whipping cream to 40C.
- Add #2 milk mixture to yeast in large mixing bowl.
- Sprinkle 1/2 cup of dry ingredients on #3 milk mixture and leave it aside without moving it.
- Once the flour starts to crack, about 20 mins, add remaining dry ingredients plus salt and start kneading with electric mixer.
- Add the egg.
- After 5 mins of kneading, scrape bowl and knead for 1-2 mins.
- Shape dough into ball and cover with damp cloth. Proof until double in size.
- Punch down dough and knead a few times.
- Shape it into a log and put in a greased 9" loaf pan. Let it proof to at least same height of the pan or a little taller. Mine took almost 3 hours!
11. Brush with egg wash or milk. (I forgot about this part)
12. Bake in preheated 340F oven for 35 mins.
Tip: Check after 10 mins, if it starts getting too brown, cover it with foil.
I added a little too much flour when I finished the dough. The bread was a little dense and not as moist as I wanted it to be but the taste is good and close enough to those from J-Town. I'll try it again with exactly the same as what I wrote above and see.