Ingredients
Yudane
Bread
Directions
- 1
Bring water to a boil and add to flour. Mix with a spatula until no dry bits remain.
- 2
Cover and refrigerate overnight.
- 3
Combine lukewarm milk and yeast together until dissolved. Set aside.
- 4
Mix flour, sugar, and salt together in a stand mixer bowl and add milk and yeast mixture along with yudane.
- 5
Mix on medium-low speed until the dough for 7 minutes. Intermittently scrape the sides of the bowl and bring the dough to the center of the bowl.
- 6
Add butter in 1/2 inch cubes and mix on medium speed for another 5-8 minutes or until the dough stops sticking to the bowl.
- 7
Carefully cut the dough in two equal halves and using lightly oiled fingers if needed, shape the dough in balls.
- 8
Place the dough balls in two separate oiled containers. Cover with plastic wrap and proof at room temperature for 1 hour or until doubled in size.
- 9
Deflate the dough and divide it into two more halves. Cover and let them rest on the bench for 10 minutes.
- 10
On a well floured surface, roll the dough roughly 4 inches wide and 5mm thick. The length is not important.
- 11
Spray some water on the dough and starting from the narrow end, roll the dough into a tight log. Repeat with other half.
- 12
Place the dough rolls in an oiled 1lb shokupan or bread loaf pan and rest covered in a warm place until the dough is almost touching the pan’s lid.
- 13
Egg wash (1 egg yolk + 10g whipping cream + pinch of salt whisked together) or milk wash and bake in a preheated oven at 185°C or 170°C fan forced for 25-30 minutes or until the top is evenly browned.
- 14
Immediately unmold the bread and let it rest upright on a wire rack for at least 4 hours.
