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French Bread With Mentaiko Using A Bread Maker Recipe

French Bread with Mentaiko using a Bread Maker Recipe
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Prepare the ingredients before making French Bread with Mentaiko using a Bread Maker in your home. Then, follow these steps below to serve French Bread with Mentaiko using a Bread Maker for your family or friends.

Ingredients: French Bread with Mentaiko using a Bread Maker

  • 1 ●Mentaiko (salt-cured spicy pollack or cod roe)
  • 50 grams ●Cream cheese
  • 1 tsp ●Lemon juice (optional)
  • 100 grams each Bread (strong) flour, and Pastry flour
  • 10 grams Sugar
  • 4 grams Salt
  • 20 grams Butter
  • 2 1/2 grams Instant dry yeast
  • 120 grams Water (Use cold water in summer time, 35C water in winter time)

How to Make French Bread with Mentaiko using a Bread Maker

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make French Bread with Mentaiko using a Bread Maker in your home by yourself.

    Step 1
  • Microwave cream cheese for 10 second until soft. Mix with lemon juice and mentaiko (remove the skin around the mentaiko in advance), and chill in the fridge to harden.
  • Step 2
  • Put the bread ingredients into the bread pan. Select dough-only setting that will finish after the 1st rising. When you knead by hand, also that's fine to knead butter at the same time.
  • Step 3
  • Deflate and divide the dough into 6 pieces. Cover with a moist tea towel and rest for 15 minutes. After that, flatten the dough and wrap the mentaiko filling securely.
  • Step 4
  • When the dough has doubled in volume, the 2nd rising is done. Spray water on the dough, hover a fork over the top, and sprinkle with flour to make the designs.
  • Step 5
  • Bake in the preheated oven at 390°F/200°C to 430°F/220°C for 18 minutes. My oven is an old electric oven, so please adjust the temperature.
  • Step 6
  • Cutting into the dough to let moisture escape from the filling might be a nice touch. There is a space on top of the filling because of the moisture, but no leaking.
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