An incredibly soft, spongy-textured Japanese-style toast bread made by adding a paste-like mixture, obtained by precooking flour and milk, into the dough. It draws attention with its interior that pulls apart in fine strands when cut.
Cook the flour, water, and milk in a small pot over low heat, stirring constantly, until you get a thick paste, then let it cool.
Start kneading the flour, fresh yeast, milk, sugar, and the cooled paste together; add the butter and salt, kneading until you get a smooth, elastic dough.
Cover the dough and let it rise in a warm place for about 60 minutes until doubled in volume.
Divide the dough into three pieces, roll them into balls, and place side by side in the bread mold; let rise for another 30 minutes until it reaches the edge of the mold.
Bake in a preheated oven until the top turns golden, then remove from the mold immediately and cool on a rack.
Important: While preparing the flour-water paste, stir it continuously so it thickens without lumps; a lumpy paste won't distribute smoothly in the dough. Allergen: contains wheat (gluten) and dairy products.
If you wait for the bread to cool completely before slicing it, it cuts more neatly, with its stringy structure staying intact instead of falling apart.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.