みかさんの手づくりパンのある楽しい食卓 (Happy Home Made (made by hand) Bread (a meal with a bread) by Mikasan (you can see her home page, quite cute but the page is in Japanese)) As the name suggest, the recipes in the book are not the fancy breads, just lovely little bread that you can make by your hand (and easy to make too), no technique require.
The book starts with the basic recipes of rich and lean dough, and by adding or changing some ingredients, you get a different kinds of bread (sound familiar, it the same idea as the one that I tell you about in sausage rolls, because bread don’t need many ingredients, so change a little bit can make a big different ).
The book look like a picture book as the Japanese cookbooks always be, the picture from start making the bread until it’s coming out of the oven is very promising that if follow her method, you can make a bread for sure. There are a lot of recipes (that comes from the basic), milk bread, brown sugar bread, table roll, raisin bread, French bread, Chinese steam buns (plus Japanese pork belly stew recipe to eat with), and a lot more.
The last time I made raisin bread, it’s very good, real soft and great fragrance from the rum. For today, ミルク スクエア(Milk square bread) is the same dough for testing this time. For the best texture “Don’t use Microwave for reheat this bread”.
Milk square bread
Makes 9 squares
|Bread Flour||200 g|
|Instant dried yeast||5 g|
|Unsalted butter (soft)||20 g|
|whole milk||140 ml|
|1 egg + 1tbsp water|
Put the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the milk mixture into the bowl, use large spoon to mix everything together. Put the butter in the bowl and rub until all butter is distributed, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.
Preheat the oven to 180°C. Take the dough out of the bowl. Gently press down the dough and a rolling pin to roll the dough to press the dough into a rectangle, about 18×18 cm. Cut the dough into 9 pieces (about 6x6cm). Place the dough on the oven sheet. Cover the shaped dough; let rise until almost doubled in volume, to 30 minutes. Brush with egg wash before baking.
Bake for 10 minutes (or more).
Bread recipe from: みかさんの手づくりパンのある楽しい食卓