Bread

Bread

June 4, 2022

  • Doubled Julia Turshen’s base for jam buns
  • Added 1 extra egg
  • Kneaded it in KitchenAid with dough hook, on 2nd speed, pushing down any overflowing dough, until it was “smooth as a baby’s bottom” as Julia says
  • Heated the oven to 100c and put a bowl of water at the bottom
  • Put the bread in glass bowl, covered with warm, wet towel, and plastic wrap
  • Kept the oven door open until oven no longer felt “too warm”
  • Let it rise for 1hr
  • Formed into ball, halved dough and rolled it down to a sheet of approximately 30x40 cm
  • Cut sheet in four parts of 30x10, folded one half over and rolled into little rolls
  • Added 8 rolls to Japanese bread pan
  • Beat 1 egg and milk, brushed bread with it
  • Let rise at warm room temperature for 1hr
  • Heat oven to 165c
  • Baked in center of oven for 15 minutes
  • Turned pan around and baked for another 7
  • Let cool off in pan for 5-10 minutes
  • Took out of pan