Japanese Fluffy White Bread
- 625 g (22 oz.) bread flour
- 30 g ( 3 tablespoons) sugar
- 12 g ( 2 1/2 teaspoons) salt
- 8 g ( 2 teaspoons ) active dry yeast
- 450 ml lukewarm （38℃/100℉）water
- 35 g (3 tablespoons ) unsalted butter
Put all the dry ingredients into a stand mixer bowl.While the mixer running, add in water in slow and steady stream.（It’s always a good idea to scrape down the side.）Knead for 10 minutes or until the gluten develops. When you stretch the dough, if it stretches very thin, it's OK to proceed. Add room temperature butter.Knead another 2 to 3 minutes until the dough comes back together. Grease a bowl with a couple of drops of vegetable oil or oil spray.Shape your dough into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes. After 45 minutes, the dough should rise almost double in volume.Punch the dough down to activate the yeast.Fold the edges of the dough into the center and shape into a ball again.What this does is releasing the gas and take a fresh oxgen into the dough to activate the yeast to the enen more.
Let it rise for 30 to 45 mins until double in bulk.
When you poke the dough with a dusted forefinger, and it doesn't spring back, it is proofed enough. Take out the dough onto the dusted working surface and divide into 4.
Shape into a ball, cover with the plastic wrap to prevent drying out. Let them relax for 15 mins.This is called bench time or bench rest. Bench rest makes it easy to shape into a final shape. After 15 mins, roll out the dough and fold from top and bottom.Roll it up while stretching the surface. Pinch to seal the end. Put it into greased mold side by side.Make sure the direction of rolling is opposite.
This is not good.
Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge.
Preheat the oven to 190 ℃（400℉）Cover the lid and pot it into the oven for 40 mins.Take out from the mold and put on a wire rack to cool completely.