BAKE WITH PAWS

This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Gula Melaka and Walnut Bread Recipe - Yudane Method

Yields: 1 loaf

INGREDIENTS:

Yudane:

85g bread flour (Japanese high gluten flour)

85g boiling water

Bread:

280g bread flour (Japanese high gluten flour)

1 1/2 tsp instant yeast

35g gula melaka, chopped or dark sugar

1 tsp salt

15g butter

200 - 210g fresh milk or full cream milk

40g walnuts, toasted and slightly crush with hand

Utensils:

Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge overnight or leave outside at room temperature at least 4 hours.
Take out from the fridge 30 minutes before using to return to room temperature.

Bread:

Bring 210g milk, gula melaka and pandan leave to boil over low heat, remove from heat once gula melaka melted and strand the mixture. Set aside to cool. Please omit this step if dark sugar is used.
Put all ingredients together with yudane dough (except butter and walnut) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.
Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
Form each portion to a ball. Flatten with rolling pin into a dish. Spread the walnuts pieces.
Fold right to centre and fold left overlap it. Spread some walnuts pieces again.Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
Place all dough in the prepared loaf pan. Let it rise for another 30 - 45minutes or until double in size.
15 minutes before baking, preheat the oven to 190C.
Bake at preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let them cool on rack completely before slicing.

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Back to the baking basic bread using instant yeast. I am the fond of the Yudane method. I baked this Japanese Soft White Bread using the same recipe I shared before on "Shokupan Japanese Soft Bread".

This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread. Check out the last picture on the bottom.

Yudane method is quite similar to Tangzhong (water-roux) method. If you would like to know the difference, please refer "Yudane Method vs Tangzhong Method" shared by Lynn Lim.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Japanese Soft White Bread Recipe

Yields: 1 loaf

INGREDIENTS:

Yudane:

65g bread flour

65g boiling water

Bread:

260g bread flour

1 1/2 tsp instant yeast

28g brown sugar

1 tsp salt

13g butter

175g fresh milk or full cream milk (start with 160g first, add the rest of 15g if the dough too dry)

Egg Wash: (optional)
1 egg + 1 tbsp water, whisked

Utensils:

Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")

Note: I double up the above recipe to make 2 loaves.

METHOD:

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge overnight or leave outside at room temperature at least 4 hours.
Take out from the fridge 30 minutes before using to return to room temperature.

Bread:

Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.
Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
Punch down the dough to release the air. Transfer the dough to a clean floured surface and form into a ball. Roll out the Roll out flat.
Roll out the dough flat with a rolling pin. Fold in two sides to the middle and roll up the dough like Swiss Roll until a small log is formed.
Place all dough in the prepared loaf pan. Let it rise for another 30 - 45minutes or until double in size.
15 minutes before baking, preheat the oven to 190C.
Brush with egg wash (optional) and bake at preheated oven for 25 - 30 minutes, or until golden brown.
Remove bread from oven and let them cool on rack completely before slicing.