Group A
Bread Flour 1000g
Mauri Japanese Bread Improver 10g
Sugar 130g
Salt 16g
Mauripan IDY 15g

Group B
Eggs 100g
Milk 310g
Water 250g

Group C
Butter 100g

Baking Step:

  1. Transfer Ingredients A into the mixing bowl.
  2. Mix ingredients A with mixer at low speed.
  3. Add in Ingredients B into the mixing bowl.
  4. Mix for 8 minutes (or until the “clean bowl” is observed).
  5. Add in the butter.
  6. Mix until the dough is well-developed (7 – 8 minutes).
  7. Rest the dough for 10 minutes.
  8. Divide the dough into 110 g dough.
  9. Round and rest the dough for 5 minutes.
  10. Knead and roll the dough into elongated shape.
  11. Keep the dough and rest the dough for about 5 minues.
  12. Repeat “Step 10” and put the 4 pieces of dough into the bread tins.
  13. Proof the dough at 38°C, 85% RH until double its original size.
  14. Bake at Top oven (205°C – Top ; 225°C – bottom) for 24-26 minutes.
  15. Cool the breads at the cooling rack.

*Recipe makes about 4 loaves of bread (440g dough weight).