Mix it, proof it, and then just bake it.This bread is chewy, fluffy, and delicious even if it's gluten-free!
I'm removing gluten and casein from my son's diet, so I made this soft and fluffy bread for him.
The point is to keep an eye on the dough while it's proofing so that it only doubles in size. If it expands too much, the center of the bread will sink.If it's summer, once the dough is about 1.5 times larger, go ahead and preheat your oven.You can make this with dry yeast too.
Enjoy Japanese food around the world.