The dough contains soy milk, so the bread will be chewy and soft even on the next day. The down side is that the dough is soft, so it is difficult to handle, but once you can get over that part, the bread will be exquisite.
55-60 ml (Adjust so that when you combine it with the egg and the milk they add up to 165-170 ml)
10 g (If unavailable, increase the sugar to 20 g)
Instant Dry Yeast
Combine egg yolk, soy milk, and milk together and mix well. Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course. Place the yeast according to the manufacturers instructions.
Add the butter 5 minutes after it starts kneading, and leave the rest to the bread machine.
When the dough is ready, gently punch it down and divide the dough into your desired size . Form it into a ball again, cover it with a tightly wrung out cloth and let sit for 15 minutes.
Use any ingredients you like and shape the dough into any shape you like.
After shaping, use the bread rising setting on the oven and let the dough sit in there at 35℃ for 40~50 minutes. Let the dough rise until they are about 1.5~2 times bigger.
If you want, brush on some egg wash (beaten egg mixed with a little amount of water) after proofing. Bake for 12 minutes in a 200℃ preheated oven for about 12 to 15 minutes if you divided the dough into 12 pieces.
Cover with an aluminum foil if the breads seem to burn. Adjust depending on the shapes of the breads and the oven.
I made 6 pieces each of 3-colored bread and curry bread with tuna and mayonnaise. Here are some simple instructions to make it, so it will be great if you use that as well!
Divide the dough into 2 portions at Step 3 and further divide one dough into 3 portions. Let the dough sit for a while.
The filling for the bigger dough is made with 1 strained canned tuna combined and mixed with 4 tablespoons of mayonnaise, 2 teaspoons of curry powder, and 1/4 of sliced (small) onions.
Roll out the dough into a rectangle using a rolling pin. Spread the filling from Step 10, roll up the dough and stick the joint parts together. Cut the dough into 6 portions using a dough scraper and place them in aluminum foil cups.
Roll out all of the other dough which are divided into 3 portions into rectangle. Place 2 slices of ham on each sides of one dough, which in total will be 4 slices on the dough. Then place 2 sliced cheeses on the ham. Roll up the dough and stick the joint parts together.
For the other piece of dough, spread some pizza sauce, shredded cheese, and sliced onions, roll up and stick the joint parts together.
Thinly spread ketchup and mustard on the third piece of dough, line 2 sausages sideways, roll up and stick the joint parts together.
Cut each dough into 6 pieces. Place each dough in one aluminum cup as one set with the cut surface facing up.
After letting the dough rise for the second time, brush them with egg wash, place mayonnaise on the tuna bread part, ketchup on the sausage bread part and more cheese and pizza sauce on the pizza bread part.
Sprinkle parsley if you like. Bake until they are golden brown as in Step 6.
I think using "Haruyutaka blend" (a Japanese flour brand) gives just the right amount of the wheat flavor and can make a fluffy and chewy bread, which is good for both savory bread and sweet bread!
I edited the recipe to reduce the amount of trehalose, which I use to keep the dough soft, from 20 g to 10 g, because the dough was still soft even after reducing it.
(I reduced the liquids by 5 ml to make the dough easier to handle.)
Story Behind this Recipe
I wanted to make a dough which I can use for any kind of breads such as savory breads and sweet breads, and this is the recipe that I came up with after a lot of revision.
The dough is very soft, so dust the dough with flour if needed. Adjust the amount of water depending on the brand of flour you are using. Add more sugar to your liking when you are using this for sweet bread. Use sugar-resistant yeast in that case.