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Japanese Loaf Bread
Japanese Loaf Bread

Before you jump to Japanese Loaf Bread recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.

We all know that having healthy foods can help us feel better in our bodies. If we eat more healthy snacks and a lesser amount of of the detrimental ones we usually feel much better. A salad tends to make us feel better than a piece of pizza (physically in any case). Choosing healthier food choices can be tough when it is snack time. Finding snack foods that will help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?

If you are not hypersensitive to nuts, try having some almonds! Almonds are often considered a super food because they are packed full of ingredients that help boost our vigor while keeping us healthy. Almonds are a natural supply of B vitamins together with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan that may often make you sleepy. But when you eat almonds, you don’t feel like you must sleep a while. These nuts loosen up the muscles and supply a general sense of relaxation. Your emotional condition is often lifted simply by eating almonds.

A large selection of instant health snacks is easily available. When you make the determination to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to japanese loaf bread recipe. To make japanese loaf bread you only need 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Japanese Loaf Bread:
  1. Use 350 gr bread flour
  2. Prepare 45 gr rice flour
  3. Take 1 egg
  4. Use 200-220 ml fresh milk
  5. Provide 30 gr sugar
  6. Prepare 45 gr unsalted butter
  7. Use 5 gr salt
  8. Get 5 gr instant yeast
Steps to make Japanese Loaf Bread:
  1. Mix both flour, sugar and salt. Add in instant yeast, mix well
  2. Mix egg and fresh milk so the total is 250-270 ml (or you can using milk-whip cream instead of egg-milk). Slowly pour the egg-milk mixture just until the dough come together. Knead for at least 5 minutes.
  3. Add the butter and knead for 20-30 minutes until windowpane stage. Shape into a ball, put it in a large oiled bowl and cover with cloth or plastic wrap. Proof for 1 hour or until double in size.
  4. Punch the dough, divide to 6-8 portion as you like (I use 3 each loaf), and roll it to a ball. Cover the dough as you work. Flatten each ball to rectangular then roll it up. Put it on the prepared pan and cover again.
  5. Second proof it until at least 3/4 pan height.
  6. Bake at 180C for 35 minutes. When it’s done I oiled the top of the loaves with unsalted butter. Wait until cold before slice it.

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