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Before you jump to Japanese Loaf Bread recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.
Eating healthy foods tends to make all the difference in how we feel. We tend to feel way less gross when we increase our intake of healthy foods and reduce our consumption of unhealthy foods. A salad allows us to feel better than a piece of pizza (physically anyway). This is often a problem, nonetheless, when it comes to eating between meals. Finding snacks that really help us feel better and boost our energy levels often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods when you really need an energy-boosting treat.
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There are lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to japanese loaf bread recipe. To cook japanese loaf bread you need 8 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Japanese Loaf Bread:
- Use 350 gr bread flour
- You need 45 gr rice flour
- Take 1 egg
- Use 200-220 ml fresh milk
- Get 30 gr sugar
- Use 45 gr unsalted butter
- You need 5 gr salt
- Prepare 5 gr instant yeast
Instructions to make Japanese Loaf Bread:
- Mix both flour, sugar and salt. Add in instant yeast, mix well
- Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes.
- Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size.
- Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again.
- Second proof it until at least 3/4 pan height.
- Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it.
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