yes, i’m at it again with the soft japanese breads. came across this japanese bread website the other day and i’ve been slowly working my way thru the recipes. intrigued by “double soft” (i mean really, how much softer can bread get?), i decided to test out this recipe. having some extra azuki paste in the fridge that i wanted to use, i doubled the recipe below to make one azuki version and one plain loaf.
the initial dough that i mixed together was really too wet. i may have accidentally measured out too much water or perhaps i slipped up on the flour as i was doubling the recipe in my head. at any rate, i’d caution anyone attempting to make this loaf, to really add the water slowly. my guess is that i probably needed about 2/3 of the amount advocated in the recipe.
despite some cosmetic errors on my part, the bread came out really tasty. it’s indeed soft, light, moist and fluffy. i suspect, however, that the “double” in the name, may actually refer to the two ridges the bread is supposed to produce. my plain loaf over-rose and the 2 domes got smushed together. you can see the double domes in the azuki version better — though it came out a wee bit lopsided. there’s always next time!
Double Soft Bread
(for 1 loaf; adapted from http://www001.upp.so-net.ne.jp/e-pan/recipe/reccipe.htm)
Bread Flour 160g
AP Flour 160g
Dry yeast 3g
Malt Syrup 32g (also known as Barley Malt Syrup; you can substitute with molasses or sugar or honey)
Egg 1 egg
Heavy Cream 32g
Unsalted Butter 16g
Warm Water 160g (***you may not need all the water***)
- Dissolve sugar and yeast in warm water. Set aside and allow the yeast to foam up for about 15 minutes
- Mix together fours, malt syrup and salt.
- Add egg, cream and butter. Blend together using a dough hook and low/medium speed. I use a stand mixer.
- Add yeast, sugar, water mix slowly until the dough just comes together. Continue to knead for about 5 minutes until the dough begins to separate from bowl.
- Let proof until the dough has doubled in size. Roughly 1-2 hours.
- Separate the dough into 2 even pieces.
- Flatten the dough until it’s about 9-inch round on a floured surface, using a rolling pin.
- With your hands, roll the dough into a log and tuck the ends under. Repeat with other piece of dough.
- Place the 2 logs next to each other in a greased loaf pan (about 4.5 x 8.5 inches).
- Let proof until the dough has reached the lip of the loaf pan. About 1 hour.
- Brush the loaf with some egg wash.
- Bake at 350°F for 10 minutes; turn down to 325°F and bake for an additional 20-25 minutes.
- Take out of pan and cool on a rack.