Servings: 6 people
Ingredients
Yudane
- 75 g bread flour (½ cup + 1 tbsp)
- 90 g boiling water (6 tbsp)
Main Dough
- 225 g bread flour (1¾ cups + 2 tbsp)
- 1 egg (size L)
- 2 tbsp granulated sugar
- 65 g whole milk (¼ cup + 1 tsp)
- 1 tbsp skimmed milk powder (optional)
- ¼ tsp salt
- 4 g instant yeast (1 tsp) (for active dry yeast, activate with 2 tbsp lukewarm milk from the total amount)
- 45 g butter (3 tbsp)
Instructions
- Combine a portion of the flour with boiling water (typically 1:1.2 ratio by weight). Mix quickly until a sticky paste forms. Let it cool completely—for best results, refrigerate overnight before using.
- In a mixing bowl, combine the remaining flour, milk, milk powder, sugar, salt, egg, yeast, and the chilled Yudane (cut the Yudane into small pieces using scissors for easier mixing).
- Knead until the dough starts developing gluten. Then add the softened butter and continue kneading until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.
- Cover the bowl and let the dough rise in a warm, draft-free place (such as an oven with a bowl of hot water) for about 1 hour, or until it increases in volume by 1.5 to 2 times.
- Once risen, your dough is ready to be shaped into your favorite bread—just like any regular bread dough.
Tried this recipe?Let us know how it was!