igirisupan means english bread in japanese, but it’s a bread that can’t in fact be found in a traditional english bakery. i’m told that english bread is so called because the shape resembles that of a bowler hat. in terms of taste, the texture of the bread is similar to the double soft white bread i made a few months back, but a bit more rustic with a crunchier crust and less sweet. it’s a great bread for toast or making tea sandwiches.
(makes 1 loaf about 9 inches in length)
|Active Dry Yeast||4g|
|Nonfat Dry Milk Powder||8g|
|Egg||1 large one|
- Microwave milk for about 1 minute until it is warm to the touch.
- Dissolve yeast into the milk and add 1 tbsp of sugar (you can take it from the 20g that you had measured out). Let stand until foam forms on top. About 15 minutes.
- Mix together remaining ingredients in a large bowl. I use the dough hook on my stand mixer set to a low to medium speed.
- When the yeast mixture (from step 2) is ready, add it in with the other ingredients and mix on medium speed until the dough forms and begins to peel away from the sides of the bowl. Depending on the humidity, you may not need all the water. I had about 50ml left over that I did not use. Around 3 to 4 minutes.
- Cover with a kitchen towel and allow the dough to rise until it has doubled. About 1-2 hours.
- De-gas the dough. Then, divide it into 3 portions. Form each portion into a ball, then cover with a towel, set aside and let rest for 20 minutes.
- Divide the dough into 3 equal parts and form each piece into a ball. It helps to use a pastry brush to dust off any excess flour. Place the 3 pieces of dough next to each other into a 5 x 5 x 9 inch loaf pan. (I didn’t have a 9 inch loaf pan and used a 12 inch pan. The resulting bread has a lot less height than the traditional igirisupan should have.)
- Cover with a towel and let rise until the dough has puffed up to cover 2/3 of the loaf pan. Took me around 45 minutes to 1 hour.
- (optional) Brush with egg wash. I left mine unadorned.
- Bake for 40-45 minutes at 350 degrees