Japanese sandwich bread

Update:  3/1/2011

I haven't been satisfied with my old version sandwich bread because I smell strong yeast in the bread and the loaf was dry quickly. I have been working on my recipe to improve.  This sandwich loaf is my favorite.  I hope you will like it too.

 

 

Japanese sandwich bread

 

 

 

To avoid to have strong smell of the commercial yeast, I decreased down to 0.9% as to 100% flour.

Ingredients:（Pullman:２３ｃｍｘ１０．５ｃｍｘ１０ｃｍ)　 (The height after baking : About１５ｃｍ）

●Active dry yeastー 4g

●Water  (　I use  40℃ water in winter） DDT 26℃　２２５ｇ

●Egg yolk　（１）＋Whipping cream　８０ｇ

●Sugar　２０ｇ

▲Bread flour （King Arthur ）４５０ｇ

▲Salt　６．８ｇ

Butter (Soften）　＊Adding it in the last*  ３０ｇ

1 

Put "●" ingredient from the water, the egg yolk, the whipping cream and the yeast in the container and mix well --> Let it rise for 10-20 minutes until fermented:  The top: After mixing The bottom : After 10 minutes ( It is ready to goto the next step)

2 

 Add "▲" ingredients in the yeast mixture and mix well with hands

3 

Add the butter when the dough is well combined.   * It may not rise well if you add the butter in step "2"

4 

Knead from the center out in every direction for 10-13 minutes. You might need some water to moist the dough to make strong gluten.

5 

You can finish to knead when you see window pane. 

6 

Put the dough in the big container that is coated with oil . Bulk fermentation 1.5 -2 hours at 15－19℃ (2.5 times volume )

7 

Punch down lightly- Divide it into two. Make 2 round bowls --->Cover it with saran wrap that is coated with oil. Or you can put the dump towels on it.-----> Bench time 30 minutes.

8 

Sprinkle the flour ( 50% all purpose flour and 50% rice flour) on the surface very lightly, Flip the dough over , flatten the dough to make oval shapes using a rolling pin.  Don't flatten the dough with your hands that will more likely to have a big holes on the top of the loaf.

9 

Roll it from the outside.

10 ← → 削除 追加

After rolling,

11 

Flip the dough,

12 

Flatten the dough with your hands.
* Check the top and the bottom width before rolling. Roll from the side is narrower.

13 

Roll softly but not tightly like holding a baby.

14 

Pinch very well.

15 

Mold them in the tin that is coated with oil.

16 

Place the dough that have even spaces.

17 

Proof:  1 -2 hours at  28-30℃.  The dough rises  2cm over the top of the tin.　　

18 

Bake Preheat 226℃　OR ４３８F

Decrease ２１０℃　OR ４１０F and bake for 35 minutes or until golden.

19 

Take it out from the oven, drop the tin from 30  cm height to give it shock.  Take the loaf out of the tin, 

20 

Put some butter on the top of the loaf, place it on the rack to cool.
* I recommend you to slice the loaf as soon as it is cool completely, then put it in a freezer that will keep fresh.

 

* I don't recommend to put some egg wash, water, milk on the loaf before baking. ?---> It may have difficulty to take the loaf out of the tin because of the liquid work as a glue in the tin. 

 

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This is the old version. You can use the loaf pan using the parchment paper to make a  tall loaf.

 

 I didn't have a loaf pan with lid that has 10cm height and I had been admiring to bake a taller bread for a long time.( I bought the pan with lid several months ago FINALLY!) But I still use this USA loaf pan yet.  I think that somebody like me who might want to make a taller one. And, It is very soft and stretchy?( I don't know how to describe, but it is not cakey, it has strong volume.) My family and neighbors really love it.

 Sandwich bread  ( USA loaf pan  23cm x 13cm x 7cm) It will be 10-12cm height after baking. This picture's is 11cm. Sorry, 13cm height was wrong that I  commented below.

 

 

Ingredients

 

Active dry yeast	5g
Warm water	180g
Sugar	20g
1 Egg yolk  (L)+ Heavy Whipping cream= *To warm up :10seconds in a microwave using normal mode.	70g
All purpose flour or bread flour	380g
Salt	6g
Butter *To soften: 20 second for microwave using defrost mode.	20g
*Butter for brushing after baking(Optional)

#I always use all purpose flour  

1. Put Active dry yeast, warm water, and sugar in a small bowl. Set on the side.

2. Left= Put all purpose flour, salt in a large bowl and mix.　Left=Put egg yolk + whipping cream in a small bowl and mix.

3.Put flour + salt and the yeast mixture  and the egg yolk mixture in Food processor. Run for 1 minutes until combine.

4. ■Add butter and run for 30 second until combine. *Scrape the dough with a spatula, and  take the dough out of the food processor and knead by hand. ( push it down and stretch, and fold) instead of using a spatula.

*  These are the double same sentences but I couldn't erase the sentence on the next comment I added to fix. ( Sorry)

5 ■Repeat 4 about 15 minutes in total until the dough is stretchy and shiny.

6. ■Take a look! This is very important to have a loaf which has strong gluten.

7. ■Put some shortening on a large bowl, and place the dough in. Proof at 28℃　or 32F  for 50 minutes or until the loaf double in size.

8. ■Punch down to degas gently,Turn the dough onto a counter and divide in 2 and shape. ( It is much better to have beautiful loaf when you measure it) rest for 20 minutes.

9. ■Shape

: Japanese bakery way

: My way: to have taller loaf.  Both oval's height should be around 20cm. * pinch very well!

10■Place each of the dough in a loaf pan like the picture below.( It will rise equally)

       

 

11■ Pace the dough have equal space in the pan.

    ←Japanese Bakery way

 

   ←My way

12■Put a parchment paper to have a taller loaf.

     

13■Proof at 38℃ or 100F  until the dough rises up to the top of the pan.

 

11. ■Preheat the oven to 200℃ or 400F.  Decrease 180℃ or 350F and bake for 30 minutes.

12. ■Drop the pan with the loaf onto a ground about 15cm height to give the dough shock, and remove it immediately from the pan and cool on a rack for at least 1 hour or so, before slicing or serving. ( * Optional: Brush melted butter on the surface.)