Home Style White Bread
I like this bread. It's a mix between Japanese milk bread and American white bread.
It makes a great sandwich and doesn't take too long to make. I didn't time it, but it was around 4 hours from start to finish.
I used bread flour, you can substitute with AP Flour.
The yeast I used was the Gold Label SAF Instant Yeast. It's used for high baked goods with a higher level of sugar. You can use regular yeast but it will take longer to rise.
If you don't have malted milk powder, follow the link to a substitute.
This recipe makes 2 loaves.
E ai ka kou (let's eat)!!!
Ingredients
85 g Mochiko, sweet rice flour
340 g Milk, whole milk
855 g Bread Flour
115 g Sugar
85 g Malted Milk Powder
20 g Salt
340 g Milk, whole milk
88 g Heavy Cream
16 g Instant Yeast, gold label SAF brand
Procedures
Over medium high heat, mix the rice flour and milk. Stir continuously until it looks like glue, 7 to 10 minutes. Set a side and cool.
While the mixture is cooling, mix the flour, sugar, malted milk powder, salt and yeast in a mixing bowl. Mix well to combine.
Mix the milk, cream and mochiko mixture together.
Add the two together. Mix for 10 minutes on low.
The dough will be tacky. Let it rest for 30 minutes. Don't worry about how high it rises.
Split the dough in half and put into greased loaf pans.
Smooth the top of the dough. Spray oil to the top of the dough.
Cover the dough with a kitchen towel. Let it rise above the rim of the pan.
Bake for 40-50 minutes in a 350 degree oven.
On a rack, let the bread rest for 10 minutes then take out of the pan.
Let it rest for 20 minutes before eating.
It's soft, be careful when you cut it, don't smash it.
When you bake this, take a picture, post it, tag me and use #cookingwithclay. I would love to see how you did.