Moist, Fluffy, White Bread in the Bread Maker


180 grams ○Strong bread flour
40 grams ○Cake flour
20 grams ○Joshinko (or bread flour)
20 grams ●Sugar
4 grams ●Salt
8 grams ●Skim milk powder
16 grams ●Unsalted butter (or margarine)
100 ml ◎Non-flavoured soy milk (or milk)
75 ml ◎Water
4 grams Dry yeast


Put the ingredients into the bread maker in this order: ◎ ingredients, ● ingredients,○ ingredients then the yeast. Start the dough course.
After making sure the dough has risen enough, remove from the bread maker and separate into 8 equal portions. Punch out the gas, shape the dough into balls and leave to rest for 15 minutes (cover with a damp cloth to prevent drying out.)
Lighly press out some of the gas, reform into balls and line up on a sheet of parchment paper. Make an indent across the center of the bread with a chopstick dusted in flour.
Spray the bread with a little water and leave to proof for a second time. Spray again and then sift over some joshinko flour with a tea strainer or similar.
Preheat the oven to 180°C (pre-heat the baking tray too), then turn the temperature down to 150°C and bake the bread for 12-13 minutes.
Once baked, take the bread out of the oven on parchment paper and leave to cool. Store them in a plastic bag so that they don't dry out.
They're so fluffy when just baked.
If you don't press down firmly when scoring the line, it'll disappear and you will end up with bread that looks like this.
They're so cute and round!

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