Japanese bread

Procedure

Tangzhong (starter):

1. Combine the water, milk and flour in a saucepan.

2. Stir with a whisk over medium heat until a thick, glossy mixture forms.

3. Make sure not to brown or even burn this base.

4. Transfer the tangzhong to another container and leave it for an hour to cool well.

Dough:

Japanese bread requires a really good kneading of the dough, so it’s highly recommended you use a stand mixer to do the job.

Kneading by hand is quite demanding, as the dough is really sticky and therefore more difficult to handle. But if you don’t have a stand mixer then oil the surface (preferably a silicone mat) and your hands, then start the lengthy kneading process. The more the dough is kneaded, the less sticky it will be.

1. Put all the ingredients for the dough except the butter in the bowl of a food processor. Add the cooled starter.

2. Stir the ingredients for about two minutes to combine them, then add the sliced room temperature butter.

3. Knead the dough for five minutes to ensure that the butter is well incorporated.

4. Now increase the speed of the stand mixer to maximum and knead for another five to 10 minutes. The dough is sufficiently kneaded when it’s smooth and doesn’t stick to the sides of the bowl. If it still sticks to clean hands, it’s not ready and should be kneaded further.

1. Shape the dough into a smooth ball by tucking in the edges. This tightens the surface of the ball.

2. Leave the dough in the bowl and cover it with a damp cloth.

3. Let it rise for an hour in a warm place without a draught.

Shaping:

1. First, prepare the baking tin. Coat the inside of the tin thoroughly with melted butter.

2. Prepare a clean surface for shaping. It’s recommended that you use a silicone mat as no flour is used in shaping this bread.

3. Turn over the risen dough on the work surface, shape it into a long loaf and cut it into eight equal pieces.

4. Shape each piece into a small ball with a smooth and taut surface by tucking the edges underneath. On the side where the dough has gathered up, press it so that it all sticks together.

5. Arrange the balls on the counter and cover them with cling film.

6. Let them rest for 15 minutes.

1. Roll out each ball to one side only, always moving the rolling pin in the same direction, until you have a flat rectangle, using your fingers to press down any thick edges and straighten the dough. Fold one of the long sides inwards by one third, then fold the other long side inward so it overlaps the first edge by two thirds.

2. Rotate the folded dough so that one of the open ends is facing you, then roll it away from you, like you’re rolling up a carpet.

1. Turn the resulting roll over and use your fingers to glue the 'seam' at the bottom.

1. Place the roll in the baking tin, seam side down.

2. Place eight of these rolls into the tin, one after another.

3. Cover the tin and leave the dough to rise for 30 minutes.

Baking:

1. Heat the oven to 180°C.

2. Brush the puffed up rolls with milk.

3. Bake the Japanese bread for 20 to 25 minutes in a preheated oven.

4. After baking, cover the bread with a cloth and leave it to cool in the tin.

This extremely soft bread should be stored wrapped in a dry cloth, in a bread container. Even on the third day after baking, it will still be softer and moister than most newly bought bread.

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