JAPANESE SOFT AND FLUFFY BREAD

JAPANESE SOFT AND FLUFFY BREAD

Sally Hester

When I went to the Warrenton Presbyterian Church in Abbeville, SC, the Calhoun Falls Presbyterian Church asked if I would serve as their pastor as well.  The two churches worked out an agreement and I would preach at Calhoun Falls at 8:30 on Sunday mornings, followed by the Warrenton Church at 11:00.  I tripled the Calhoun Falls Church’s membership, as they went from 7 to 21!  One day, the volunteer fire department siren began to sound just as I was starting my sermon.  Everyone but Mrs. Patterson got up and left.  Standing in the pulpit, I asked if those who had left were actually members of the fire department, or was my sermon really that bad that they just grabbed an opportunity for escape.  She said they were all members, and that she was also a member, but at the age of 98, she was only allowed to go to the annual picnic.  Sally was one of the members of that church and was an immigrant from Japan.  She met her husband, Jim, while he was stationed in Japan in the 1950s.  She gave me this recipe after cooking it for me one Christmas.  This is very much like any loaf bread, but much softer and flavorful. 

INGREDIENTS

2 tablespoons unsalted butter, plus more for coating the bowl and pan

1/4 cup plus 2 tablespoons water

2 1/2 cups plus 2 tablespoons bread flour, divided, plus more for kneading

1/2 cup whole milk

1 1/2 teaspoons active dry yeast

1 1/2 teaspoons kosher salt

2 tablespoons granulated sugar

1/3 cup heavy cream

2 large eggs, divided

DIRECTIONS

1.     Put 2 tablespoons unsalted butter in a small bowl.

2.     Allow the butter to sit at room temperature to soften while you prepare the dough.

3.     Place 1/4 cup plus 2 tablespoons water and 2 tablespoons of the bread flour in a small saucepan. Whisk until smooth.

4.     Heat over low heat, stirring continually with a rubber spatula, until the mixture becomes a thick paste-like mix.  This will take 1 to 2 minutes. Immediately scrape into a large bowl and let cool to room temperature.

5.     Place 1/2 cup whole milk in a small microwave-safe bowl or measuring cup. Microwave on high until warm but not hot (around 100°F).  This will take about half of a minute.

6.     Sprinkle 1 1/2 teaspoons active dry yeast over the milk, stir to dissolve, and set aside until small bubbles form around the edge of the bowl, 5 to 7 minutes. While this yeast is proofing, whisk together the remaining 2 1/2 cups bread flour, 1 1/2 teaspoons kosher salt, and 2 tablespoons granulated sugar together in a medium bowl.

7.     Add the yeast mixture, 1/3 cup heavy cream, and 1 of the large eggs to the cooled flour paste. Whisk until smooth.

8.     Add the flour mixture and stir with a wooden spoon until a “shaggy dough” forms.  Recipes calling for a “shaggy dough” refers to dough that is well mixed, lumpy, but without any dry areas.

9.     Transfer the dough onto a lightly floured work surface and knead until the dough forms a rough ball.  This will take about 2 to 3 minutes. Add a wee bit of flour if the dough is sticky.   

10.Add the softened butter and knead until the dough is completely smooth.  This will take about 3 to 4 minutes.  Again, add more flour if needed to prevent sticking.

11.Coat a large bowl with butter. Transfer the dough into it. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in volume, 1 1/2 to 2 hours. Meanwhile, line an 8 1/2-inch loaf pan with parchment paper so that there is excess parchment hanging off the long sides, then coat the parchment and sides of the pan with butter.

12.Punch down the dough and transfer it onto a work surface. Divide the dough into 4 pieces. With a rolling pin, roll one piece of dough into a 8x5-inch rectangle. Fold a third of the dough lengthwise over toward the center, then do the same thing from the other side. Starting at a short end, roll the dough up into a tight coil. Repeat with the remaining dough pieces.

13.Place the coils seam-side down in the loaf pan with the spirals against the long side of the pan. Let rise uncovered in a warm place until doubled in volume, 30 to 40 minutes.

14.Preheat the oven to 350°F.

15.Add the remaining egg into a small bowl and whisk until no streaks remain.

16.Brush the beaten egg onto the dough.

17.Sprinkle with a bit of salt if desired.

18.Bake until the top is golden-brown and shiny, 25 to 30 minutes.

19.Let cool for at least 30 minutes before slicing.