Back-to-School Recipe: Japanese Bread Dough

Japanese bread dough is a delicious and easy back-to-school recipe.

Food expert, Aliaa Hassan, has shared with “SEE kitchen” the recipe for Japanese bread dough.

[caption id="attachment_141452" align="aligncenter" width="1027"] Aliaa Hassan[/caption]

“Nothing says home like the smell of baking. These rolls are incredibly soft and fluffy because of the tangzhong roux or starter that is added to the final step of the dough produces a wonderful airy bread dough,” Hassan said.

[caption id="attachment_159896" align="aligncenter" width="960"] soft and fluffy dough[/caption]

Ingredients:

For the tangzhong starter:

3 tbsp of water

3 tbsp of milk

2 tbsp of bread

For the dough:

3 cups of bread flour

1 cup of warm milk

1 large egg

1/3 cup of unsalted butter

1/4 cup of sugar

One tbsp of active dry yeast

1/2 tsp of salt

1 egg

Directions:

Add the roux ingredients in a small saucepan over low heat. Cook it and keep on whisking until thickness.

Transfer it to a small mixing bowl or measuring cup and let it cool down to room temperature.

[caption id="attachment_159898" align="aligncenter" width="960"] Mix the ingredients[/caption]

Combine the remaining dough ingredients to the starter and knead it by hand mixer or bread machine until the dough is smooth and elastic.

Shape the dough into a ball and cover it. Let it rise and double in size for about 60-90 minutes.

[caption id="attachment_159897" align="aligncenter" width="960"] Let dough to double[/caption]

Gently deflate the dough, cut it into small equal shapes, and cover it. Let it rise one more time for about 40-50 minutes.

[caption id="attachment_159895" align="aligncenter" width="1280"] Before baking[/caption]

Preheat the oven to 350f or 180 degrees C. Brush the dough with a beaten egg and bake it for about 25-30 minutes until golden brown on top.

[caption id="attachment_159894" align="aligncenter" width="960"] Japanese Bread[/caption]

Remove the dough from the oven and let it cool down for 10 minutes before transferring them to wire racks to cool completely.

Contributed by Yara Sameh