Japanese- GREAT white bread
I have been searching for a really great Japanese white sandwich bread recipe (sometimes called milk bread) and a Japanese hotel bread recipe. NOTHING compares to the Japanese sliced white bread which has an almost feathery and stringy texture when pulled apart ~ so light but solid texture~ never dry or dense. Luckily I live in Japan and can find a bakery on almost every other street. We are spoiled here ~ Japanese bakeries are wonderul with many of the bakers having been trained in Europe. It is only when I go back home to the US that I freak out by the poor quality of white bread available in supermarkets ~ wonderbread type brands. However, I am happy to see that artisinal breads have become readily available in so many parts of America in the past decade. I am a total bread freak and love my crusty breads, ciabattas, baguettes etc. But some sandwhiches (left over turkey from thanksgiving) couldn't taste better than on soft, stringy Japanese style white bread with nothing but mayonaise and pepper! Brings me back to my childhood :)
Does anyone know the secret to the great Japanese sandwich breads? Most are made in pan de mie style. Next time I run to the bakery I can take some snap shots of the crumb. I am hoping there are some professional or expert bakers here who have traveled to or trained in Japan and know the bread I am refering to. Better yet, someone might have some great recipes and techniques to share with me. I did find this one website but haven't tried any recipes out yet.... these look good but not quite as good as what we get at the supermarkets and bakeries. I am preparing for when we move back to the US and I have to make my own Japanese pan (bread). Nothing makes better toast!
Here is a chocolate marble sweet bread on the site ... I think their elaborate braiding must be the secret to the stringy texture. http://hidehide.net/chocomarble.shtml
American in Japan...