Kurumi bread つぎのページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Kurumi pan （くるみパン）
kurumi = walnuts pan = bread
This rustic-tasting walnut bread is perfect for breakfast.
It goes well with ham or egg as a side dish, or with cream cheese or marmalade jam. You can also use raisins or black sesame seeds instead of walnuts to make it delicious.
I was addicted to baking bread for a while. I was clumsy and failed many times. Through trial and error, I was able to create this bread dough recipe. Even if you’re a clumsy person like me, you can easily make this bread with a few tricks.
This is a standard Japanese fluffy bread dough that is different from hard breads made overseas.
It can be used in a wide range of applications, including breads that use sausages and mayonnaise, as well as breads that use chocolate or custard cream.
Hand-kneading bread takes time, but you can enjoy the fermentation process and feel satisfied when it’s finished.
In recent years, home bakeries have become popular and it has become easy to enjoy bread making at home. Considering time performance, that is also a good choice.
Either way, I think it’s healthier if you make it at home because you can avoid additives and fats.
Please enjoy freshly baked bread at home(*´ᵕ`*)ﾉ❀
パン作りのポイント
The most important thing when making bread is to make a dough that rises well.
Bread in European countries is generally made using flour, water, and salt. Unlike that, Japanese bread is characterized by being flavored with fats and oils such as milk, butter, and shortening.
Adding oil or fat to bread dough creates a soft and chewy texture.
The key to making delicious bread dough is temperature control. If the milk or eggs are cold, the dough will become hard. Keep the temperature of the dough around 37 degrees.
If you need to make complex shapes, it may be best to chill the finished dough. I plan to write about this recipe at a later date.
Another problem I had when making the dough was that the flour would stick to my hands. This can be solved by wearing tight-fitting rubber gloves.
Finally, add eggs and butter only after the dough has been somewhat formed.
Fats and oils have the ability to inhibit the formation of gluten. Therefore, if you add it from the beginning, the flour will be coated with fat and oil, making it difficult for gluten to form.
The best timing to add oil is when the surface becomes smooth and when the dough stretches without tearing.
NUTRITION FACTS of Kurumi bread
1414kcal Protein 37.4g Fat 67.6g Carbs 174.3g Salt Equivalent 1.2g
INGREDIENTS for Kurumi bread
Use a pound cake mold with a length of 21 cm.
- ☆bread flour 180g
- ☆cake flour 20g
- ☆sugar 15g
- ☆salt 3g
- ☆dry yeast 2g
- milk 150g
- oil 5g
- unsalted butter 15g
- walnut 60g
I recommend the dry yeast called saf-instant manufactured by LESAFFRE! I love this. Please take a look at the site. 👉 https://lesaffre.jp/products/10001700/
Kurumi bread COOKING INSTRUCTION
① Warm the milk to about 40 degrees.
② Place Parchment Paper on the mold.
③ Put strong flour, soft flour, sugar, salt, and dry yeast into a bowl.
At this time, leave some space between the salt and yeast. If these are mixed together, fermentation will be difficult.
④ Pour half of the milk over the yeast.
⑤ After a few minutes, stir the whole thing around with chopsticks.
⑥ Add the remaining milk and mix even more.
⑦ When it comes together, add oil and knead.
It’s easier to knead if you wear rubber gloves when kneading! Must try this!
⑧ When the dough becomes elastic, add oil and unsalted butter and knead it further.
⑨ When the dough is soft enough to be made into a thin sheet without tearing, roll it up.
⑩ Perform the first fermentation of the bread dough. The recommended time is 40 minutes at 35 degrees.
⑪ Press down on the dough to release the gas, roll it up again and wait 10 minutes.
⑫ Roll out into a 21cm square and sprinkle with walnuts.
⑬ Roll it up from the front and pinch it tightly at the end to close it.
⑭ Put in a mold and let it ferment for 2nd time. The recommended time is 40 minutes at 35 degrees.
⑮ Bake for 25 minutes on the middle rack of the oven preheated to 170 degrees.
⑯ Once baked, drop the mold from a height of about 20cm. This will prevent it from shrinking.
⑰ Remove the bread from the mold and place on a wire rack to cool.
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