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Fluffy And Chewy Basic Bread Dough Recipe

Fluffy and Chewy Basic Bread Dough Recipe
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Serving : 12
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Prepare the ingredients before making Fluffy and Chewy Basic Bread Dough in your home. Then, follow these steps below to serve Fluffy and Chewy Basic Bread Dough for your family or friends.

Ingredients: Fluffy and Chewy Basic Bread Dough

  • 250 grams Bread (strong) flour
  • 1 Egg yolk (medium size)
  • 90 ml Milk
  • 60 ml Additive-free Soy Milk
  • 15 grams Sugar
  • 10 grams Trehalose
  • 25 grams Unsalted butter
  • 4 grams Salt
  • 3 grams Instant Dry Yeast

How to Make Fluffy and Chewy Basic Bread Dough

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Fluffy and Chewy Basic Bread Dough in your home by yourself.

    Step 1
  • Combine egg yolk, soy milk, and milk together and mix well. Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course. Place the yeast according to the manufacturers instructions.
  • Step 2
  • Add the butter 5 minutes after it starts kneading, and leave the rest to the bread machine.
  • Step 3
  • When the dough is ready, gently punch it down and divide the dough into your desired size . Form it into a ball again, cover it with a tightly wrung out cloth and let sit for 15 minutes.
  • Step 4
  • Use any ingredients you like and shape the dough into any shape you like.
  • Step 5
  • After shaping, use the bread rising setting on the oven and let the dough sit in there at 35℃ for 40~50 minutes. Let the dough rise until they are about 1.5~2 times bigger.
  • Step 6
  • If you want, brush on some egg wash (beaten egg mixed with a little amount of water) after proofing. Bake for 12 minutes in a 200℃ preheated oven for about 12 to 15 minutes if you divided the dough into 12 pieces.
  • Step 7
  • Cover with an aluminum foil if the breads seem to burn. Adjust depending on the shapes of the breads and the oven.
  • Step 8
  • I made 6 pieces each of 3-colored bread and curry bread with tuna and mayonnaise. Here are some simple instructions to make it, so it will be great if you use that as well!
  • Step 9
  • Divide the dough into 2 portions at Step 3 and further divide one dough into 3 portions. Let the dough sit for a while.
  • Step 10
  • The filling for the bigger dough is made with 1 strained canned tuna combined and mixed with 4 tablespoons of mayonnaise, 2 teaspoons of curry powder, and 1/4 of sliced (small) onions.
  • Step 11
  • Roll out the dough into a rectangle using a rolling pin. Spread the filling from Step 10, roll up the dough and stick the joint parts together. Cut the dough into 6 portions using a dough scraper and place them in aluminum foil cups.
  • Step 12
  • Roll out all of the other dough which are divided into 3 portions into rectangle. Place 2 slices of ham on each sides of one dough, which in total will be 4 slices on the dough. Then place 2 sliced cheeses on the ham. Roll up the dough and stick the joint parts together.
  • Step 13
  • For the other piece of dough, spread some pizza sauce, shredded cheese, and sliced onions, roll up and stick the joint parts together.
  • Step 14
  • Thinly spread ketchup and mustard on the third piece of dough, line 2 sausages sideways, roll up and stick the joint parts together.
  • Step 15
  • Cut each dough into 6 pieces. Place each dough in one aluminum cup as one set with the cut surface facing up.
  • Step 16
  • After letting the dough rise for the second time, brush them with egg wash, place mayonnaise on the tuna bread part, ketchup on the sausage bread part and more cheese and pizza sauce on the pizza bread part.
  • Step 17
  • Sprinkle parsley if you like. Bake until they are golden brown as in Step 6.
  • Step 18
  • I think using "Haruyutaka blend" (a Japanese flour brand) gives just the right amount of the wheat flavor and can make a fluffy and chewy bread, which is good for both savory bread and sweet bread!
  • Step 19
  • I edited the recipe to reduce the amount of trehalose, which I use to keep the dough soft, from 20 g to 10 g, because the dough was still soft even after reducing it.
  • Step 20
  • (I reduced the liquids by 5 ml to make the dough easier to handle.)
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