Food recipes
Oil-Free Miso Bread with Cake Flour
Oil-Free Miso Bread with Cake Flour Ingredients: wheat flour, white, cake, enriched sugars, granulated miso leavening agents, yeast, baker's, active dry water, bottled, generic Directions: Combine the cake flour, suga...
Oil-Free Miso Bread with Cake Flour
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
miso
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Combine the cake flour, sugar, and yeast in a bowl.
Add the lukewarm water a little at a time and mix.
(In the summer or otherwise hot temperatures, use cold water.)
Once the dough has come together, mix in the miso and knead for 15 to 20 minutes (until it becomes smooth like mochi rice cakes).
Allow the dough to rise to twice or 2.5 times in height (I do this in the oven at 30C for 50 minutes).
Coat your finger with flour and do a "finger check".
Use a knife to cut into 6 portions, form them into round balls, then cover with a damp cloth to keep them from drying out.
Let them sit for 10 minutes.
Lightly press down on them, then restore the shape and allow to rise for a second time to twice or 2.5 times in height (I do this in the oven at 40C for 20 minutes).
Before the dough finishes rising, preheat your oven to 200C.
Bake at 200C for 15-20 minutes (adjust the cooking times accordingly depending on your oven).
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
miso
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Combine the cake flour, sugar, and yeast in a bowl.
Add the lukewarm water a little at a time and mix.
(In the summer or otherwise hot temperatures, use cold water.)
Once the dough has come together, mix in the miso and knead for 15 to 20 minutes (until it becomes smooth like mochi rice cakes).
Allow the dough to rise to twice or 2.5 times in height (I do this in the oven at 30C for 50 minutes).
Coat your finger with flour and do a "finger check".
Use a knife to cut into 6 portions, form them into round balls, then cover with a damp cloth to keep them from drying out.
Let them sit for 10 minutes.
Lightly press down on them, then restore the shape and allow to rise for a second time to twice or 2.5 times in height (I do this in the oven at 40C for 20 minutes).
Before the dough finishes rising, preheat your oven to 200C.
Bake at 200C for 15-20 minutes (adjust the cooking times accordingly depending on your oven).