Tag Archives: japanese toast

japanese tofu bread

in case you’ve been wondering if i still bake, yes, i do…however, i’ve been doing a miserable job keeping up with the posting!

in the past few months, i’ve been spotting the emergence of “tofu bread” at japanese bakeries around the NYC area.  i’ve purchased a few loaves.  i can’t say that the flavour of tofu is actually detectable, but the texture is good, it seems to keep for a longer time than normal bread, and well the idea of eating tofu in my bread seems virtuous and healthy.

so, i decided to track down a recipe on a japanese website (which i’ve since lost track of — otherwise, i’d link to it).  the flavour and texture is pretty good (a tight crumb) and moist…altho i didn’t quite get the rise that i had anticipated (perhaps i messed something up in translation or my yeast had sat in the freezer for too long).

anyhow…here’s how i made tofu bread…version 1.0

japanese tofu bread
(makes one 9″ loaf)

Bread Flour 250g + 50g (reserve)
Sugar 30g
Salt 3g
Butter 30g (at room temp)
Silken Tofu 150g
Milk 100 ml
Active dry yeast 3g
  1. Heat milk until just warm (but not so hot that it kills the yeast).  Pour about 1/3 of the sugar into the warm milk.  Then pour in the yeast.  Set aside, allowing the yeast to bubble and froth (about 15 minutes).
  2. In the bowl of your standmixer fitted with the paddle attachment, mix together butter and sugar until well-combined. Then add in tofu.  Mix for about 2-3 minutes.
  3. Next, pour in salt and bread flour.  Mix for another 2-3 minutes.
  4. Finally pour in milk-yeast mixture.
  5. Change to dough hook.  Mix at medium speed until a ball of dough forms and the all the excess has removed from the sides.  The dough should not be tacky.  We added about 50g of additional bread flour until we got it to the right consistency — something like a soft clay.
  6. Transfer to a bowl. Dust with flour, cover with plastic and allow to rise until it doubles to triples in size.
  7.  Then, form it into a loaf to fit into a 9″ loaf pan.  Again, allow the dough to rest in a warm place until it rises to the just above the lip of the pan.
  8. Heat oven to 385°F and bake for 30 minutes or until golden brown.

 

 

 

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igirisupan (english bread, イギリスパン)

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.

Igirisupan
(makes 1 loaf about 9 inches in length)

Bread Flour 160g
AP Flour 240g
Active Dry Yeast 4g
Sugar 20g
Salt 8g
Nonfat Dry Milk Powder 8g
Egg 1 large one
Shortening 20g
Fresh Milk 300g
  1. Microwave milk for about 1 minute until it is warm to the touch.
  2. 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.
  3. Mix together remaining ingredients in a large bowl. I use the dough hook on my stand mixer set to a low to medium speed.
  4. 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.
  5. Cover with a kitchen towel and allow the dough to rise until it has doubled.  About 1-2 hours.
  6. 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.
  7. 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.)
  8. 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.
  9. (optional) Brush with egg wash.  I left mine unadorned.
  10. Bake for 40-45 minutes at 350 degrees