Food recipes
Double-Soft Style Soft Bread
Double-Soft Style Soft Bread Ingredients: wheat flours, bread, unenriched wheat flours, bread, unenriched salt, table sugars, granulated leavening agents, yeast, baker's, active dry milk, canned, condensed, sweetened...
Double-Soft Style Soft Bread
Ingredients:
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
Directions:
Add all the ingredients except for the margarine to the bread maker tray, set to create dough (45 minute rise) and start.
Add the margarine after 5 minutes.
Remove and deflate the dough, then split it into 2.
Roll into rounds and let them sit for 15 minutes.
Use a rolling pin to stretch out into long shapes.
Fold in the top and bottom into the center and close.
Match the length of the cake pan.
Place the dough in a tray and allow to rise a 2nd time for 35 to 40 minutes.
I use a Pyrex deep pound cake pan - width 21.5 x depth 12 cm x height 7 cm, 1.5 L.
Once it's risen to emerge 1 - 2 cm from the pan, place in the 160C preheated oven and bake at 160C for 8 minutes, then at 200C for 28 minutes (36 minutes all together).
Once it's baked, remove from the pan immediately and cool.
Enjoy as-is, or toasted until golden.
Both are delicious.
Check out this Shokupanman Pizza that a reader made.
Ingredients:
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
Directions:
Add all the ingredients except for the margarine to the bread maker tray, set to create dough (45 minute rise) and start.
Add the margarine after 5 minutes.
Remove and deflate the dough, then split it into 2.
Roll into rounds and let them sit for 15 minutes.
Use a rolling pin to stretch out into long shapes.
Fold in the top and bottom into the center and close.
Match the length of the cake pan.
Place the dough in a tray and allow to rise a 2nd time for 35 to 40 minutes.
I use a Pyrex deep pound cake pan - width 21.5 x depth 12 cm x height 7 cm, 1.5 L.
Once it's risen to emerge 1 - 2 cm from the pan, place in the 160C preheated oven and bake at 160C for 8 minutes, then at 200C for 28 minutes (36 minutes all together).
Once it's baked, remove from the pan immediately and cool.
Enjoy as-is, or toasted until golden.
Both are delicious.
Check out this Shokupanman Pizza that a reader made.