Put all of the ingredients into a bread maker and switch it on. Leave it up to the bread maker until the 1st rising is complete! ※The bread was also delicious baked with bread flour only
After the 1st rising, take out the dough, deflate thoroughly, divide into 3 equal portions roll into smooth balls. Cover with a tightly wrung out moistened kitchen towel and rest for 10 minutes.
After that, roll the dough out flat with a rolling pin, fold the sides in to the center, then roll out into a long piece of dough. Roll up the dough from the side closest to you. Form the other pieces of dough in the same way.
Place all 3 formed dough pieces into a buttered bread pan with the seams facing down, Put the pan in the oven and leave to rise (2nd rising) for 40 to 50 minutes at 40 °C.
When the dough has risen to about 1cm below the rim of the pan, take the pan out of the oven, put the lid on and wait for the oven to heat up. Be careful not to over-proof the dough. Preheat the oven to 200 °C.
Bake at 190 °C for 30 minutes, and it is done. Each oven has its own peculiarities, so please bake this several times and adjust the time to suit your oven.
I bought the rectangular 2-loaf size baking pan with lid from a mail-order baking supply shop called Cuoca. It's priced very attractively at 1575 yen. Size (outer dimensions): Width 128 x length 275 x height 134 (mm).
Story Behind this Recipe
With a family of four, a square loaf of bread (1-loaf size) is gone in a day, isn't it? So I finally bought a 2-loaf size bread pan, researched the issue of 2-loaf breads for days, and finally got to the right baking time!
The rising time will vary depending on the season. This is just an approximation, so please check how the dough is rising with your own eyes.
☆For those of you that have a 2-rack oven, set the oven to 2-rack baking mode, and place the bread on the bottom shelf. Bake for 10 minutes at 190 °C, then reduce the heat to 170 °C and bake for 20 minutes. The bread will bake more evenly that way.