Prepare Flour Blend

1) Weigh out Sonora and Patwin flour so that the total flour blend is 60% Sonora and 40% Patwin.

2) Mix in stand mixer on low for 2 minutes to evenly combine.

3) Set whole wheat flour aside.  

 

Prepare Yudane, Sponge                                                                            

1) Weigh out flour amount and place in a bowl.                                                                                

2) Prepare hot boiling water (95°C).                                                                          

3) Weigh out the hot water and pour over the flour.                                                                          

4) Use a wooden spatula to mix the flour and hot water together until uniform. The final temperature should be around 60-65°C.                            

5) Cover the bowl with plastic wrap.                                                                          

                                                                                   

Prepare Final Dough                                                                        

1) Weigh out all of the ingredients separately.                                                                                  

 

2) Place flour, 80% of the milk (75-78°F), salt, yeast, egg, unsalted butter (room temp) and yudane sponge (use warm) into the mixing bowl.  Hold back 20% of the milk.                                                                                  

3) Use the hook attachment and mix at slow speed(1) until all the ingredients are incorporated for 2 min.

 

4) Switch to medium speed (2) and continue mixing until it comes together into a dough for 4 min. During the last 2minutes of mixing, add the remaining 20% of the milk slowly in 2 intervals.

 

6) Stop the mixer and stream the sugar into the dough slowly while mixing until optimum gluten development for 1 min.  At this point, the dough will be soft and slightly sticky.  Use window pane test.

 

7) Remove dough from the mixing bowl and shape into a tight ball. Place it in a well greased container.  Cover and let it ferment for 30 minutes.  The dough should double in size and be 76-80degrees F.

 

8) Check the dough at the 30 minute mark.  Once the dough has doubled in size, turn the dough onto a greased countertop with oil spray.

 

9) Fold the dough in half 3 times leaving a smooth and tight top.

 

10) After folding, roll the dough into a 1/2inch thick rectangle that will fit the cutter.

 

11) Using a bench scraper, cut the rectangle in half so that there are 2 rectangles. Then, use the cutter and push down firmly on each of the rectangles. Separate and place the cut dough squares onto a greased and parchment paper lined baking sheet. Rest covered for 30 min (until doubled).

 

**Optional, but recommended: Shape the cut dough into rounds before placing on baking sheet**

 

12) Brush with egg and bake at 350°F for 20-25minutes.                

 

Storage recommendations to serve like fresh:

Option 1: The bread rolls can stay covered on the counter for 3 days. Warm them up prior to serving them.

Option 2: Freeze for as long as you want, take out the night before to thaw and we highly recommend to warm them up prior to serving them.

 

Note:

This bread recipe is easy and can also be done with kids as part of a fun baking activity.

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