Chocolate Cube

This is Chocolate version of the cube loaf.
Last time I made Custard cream cube.

On Christmas I got lots lots of chocolate as present. I wrapped these chocolate with the dough.
And decorated with chocolate as well.

Chocolate Cube (10 x 10 x 10cm)
200g Bread Flour
3g Salt
3g Instant dried yeast
20g Sugar
50cc Milk
70cc Water
10g Unsalted Butter

80g your favorite Chocolate (chopped)
Chocolate for decoration


1. In the mixer or bread machine, combine the dough ingredients without butter. Mix it 10 minute. Add butter and knead it another 10 minutes. It can be stretched a paper thin“windowpane.
Prepare tin. Apply oil on the tin and baking tray.

2. Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 30 minutes till it becomes double size more.

3. Pour the dough onto floured counter, then deflate it, knead briefly.  Preshape it and let rest, covered, for 20 minutes.

4. Shape into final loaf. See the detail of how to shape on Custard Cube recipe.

Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.
Place the chocolate onto the dough.
Fold over and seal it with your finger.
Fold over the another side and seal it. Seal it tightly with your finger !!
Roll the dough gently. Set it into the tin. The sealing side has to be bottom in the tin.

5. Cover the tin with oil sprayed baking tray. Place it into warm place with moisture for 40 - 60  minutes.

Meanwhile preheat oven at 190℃. Spray water before bake it.

6. Bake it at 180℃ with steam for 10 minutes, 160℃ for 25 minutes.

7. Cool it down on the wire rack.

8. Decorate with melt chocolate.

Custard Cube

This is a small size, cube loaf.
The other day, I got small cube tins.

I arranged custard buns recipe for something special.

I wrapped custard cream with the dough. And I baked  it with the cube tin.
I needed a lid to make it cube shape. I used baking tray as a lid.

This is chocolate version, here

.

Slice it, but you cant use toaster. Custard cream would melt out.
Custard Cube (10 x 10 x 10cm loaf tin)
200g Bread flour
3g Salt
3g Instant dried yeast
20g Sugar
50cc Milk
70cc Water
10g Unsalted butter

100g Custard cream

Icing Sugar for decoration

1.  In the mixer or bread machine, combine the dough ingredients without butter. Mix it 10 minute. Add butter and knead it another 10 minutes. It can be stretched a paper thin“windowpane.
Prepare tin. Apply oil on the tin and baking tray.

2. Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 30 minutes till it becomes double size more.

3. Pour the dough onto floured counter, then deflate it, knead briefly.  Preshape it and let rest, covered, for 20 minutes.

4. Shape into final loaf.

①Roll it over about 20 x 25cm with the rolling pin. Get the air out from the dough.
②Place the custard cream onto the dough.
③Fold over and seal it with your finger.
④Fold over the another side and seal it.

Seal it tightly with your finger !!

⑤Roll the dough gently.

⑥Set it into the tin. 〇The sealing side has to be bottom in the tin.

5.  Cover the tin with oil sprayed baking tray. Place it into warm place with moisture for 40 - 60 minutes.

Meanwhile preheat oven at 190℃. Spray water before bake it.

6.  Bake it at 180℃ with steam for 10 minutes, 160℃ for 25 minutes.

7. Cool it down on the wire rack.

8. Dust icing sugar for decoration.

 It is placed at Yeastspotting.

Small loaf tins

I got small cube shap loaf tins.

Size is 10 x 10 x 10 cm.

That is bread I made with the tin.
It looks so cute!!
I used 200g of bread flour. I think it is suitable for present.

Double Soft Bread loaf

Double Soft Bread is a product of the bread company '' YAMAZAKI '' in Japan. This bread is soft and springy, fluffy. It is sold into 2cm thick sliced loaf and at the super markets in Japan.
I think it is the most popular bread loaf of mass product bread in Japan. Soft texture of crumb, thick and crust is soft as well.

I tried to make it at home. I baked too much.... the temperature had to be lower and try not to be crispy crust.
Anyway, crumb is softer and more springy than Rich Milk Loaf I have made before.
I needed high gluten flour to make strong springy crumb, but I couldn't find it. I added extra gluten flour.

See, its texture. I toasted and break it half by my hand.

Double Soft Brad Loaf (19.5 x 9.5 x 9.5cm )
320g High gluten bread flour
3g Active dried Yeast
13g Sugar
32g Honey
6g Salt
32g Egg(beaten)
32g Cream
16g Butter(unsalted, melted)
163cc Water

1. In the mixer or bread machine, combine the dough ingredients without butter. Mix it 10 minute. Add butter and knead it another 10 minutes. It can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 30 minutes till it becomes double size more.

3. Pour the dough onto floured counter, then deflate it, knead briefly. Divide it into 2 (about 315g each). Preshape it and let rest, covered, for 20 minutes.

4. Shape into final loaf.

①Roll it over about 13 x 23cm with the rolling pin. Get the air out from the dough.
②Fold 1/3 up-side and bottom-side.
③Fold over into half.

④Seal it with your palm (base of the thumb)
⑤Roll it and make it about 25cm nice cylinder.

Make another dough into the same cylinder.

5. Place them into the tin. Place it into warm place with moisture for 60 - 90 minutes.
Meanwhile preheat oven at 190℃. Spray water before bake it.

6. Bake it at 180℃ with steam for 10 minutes, 160℃ for 25 minutes.

7. Cool it down on the wire rack.

It is placed at Yeastspotting.

Peanuts Brioche

Brioche is classic French, rich in butter and eggs, melt in the mouth texture.
I found the Brioche recipe with almond powder to make crumb moisture.

I arranged it that I used Peanuts Butter instead of Almond powder and less butter.
According to the recipe, they use half butter of flour.

On the process, the dough has to be placed at the fridge before shaping. You will need 2 days to make it.
The rich buttered dough like croissant, brioche, pastry...have to be chilled to handle it.

Brioches are traditional baked in fluted tins,  but I don't have one. I shaped into small balls. And sprinkle crushed peanuts and sugar for decoration.


I used crunchy type of peanuts butter. If you like smooth type, you could get soft smooth texture.
Peanuts butter gives well brown color and nice nuts aroma.

I like them to have with spread of extra peanuts butter or unsalted butter. They could be nice for Sunday breakfast.

Peanuts Brioche
300g High grade flour
5g Salt
2g Instant dried Yeast
30g Sugar
90cc Milk
1 Egg
1 Egg yolk
75g Butter (unsalted, soften)
75g peanuts butter
Decoration
Egg wash
Peanuts (chopped)
Sugar



1, In the mixer or bread machine, combine the flours and salt.In another bowl, combine  milk, yeast, sugar, egg and egg yolk. Add liquid into flour's bowl. Mix it 10 minute till it becomes smooth and elastic. Add butter and peanuts butter, knead it for another 10 minutes till becomes more smooth and elastic. It can be stretched a paper thin“windowpane.

2.  Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 1 - 2 hours till it becomes double size.

3. Deflate the dough, and wrap it with plastic wrap. Place it at the fridge for 6 hours or set over night.

4.  Pour the dough onto the floured counter, then deflate it, knead it briefly. Divide it into 10 pieces, and make them rough balls. Set them 15 minutes with cover.

5.  Reshape them into final shape.

6. Place them at warm place (40℃) for 30 minutes. And preheat oven at 210℃.

7. Brush egg wash and sprinkle peanuts and sugar. I made cross cuts with scissors before brush egg wash.

8. Bake them at 200℃ for 15 minutes till they become golden brown.

9. Cool them down on a wired rack.

It is placed at Yeastspotting.

Red wine and dried fruts Loaf

This loaf is ideal for home parties.
I used raisin and currant, cranberry for this loaf. I soak them with red wine. After soaking, red wine turn into sweet, contain dried fruits flavor.

I didnt use kneading machine, because I didnt want to crash reserved fruits with the kneading machine. I kneaded the dough by my hands gently.

The crust looks brown but the crum (dough) becomes light red color.
It taste sweet and fruity. I like it to taost lightly and have it with butter.

Red wine dried fruts Loaf

Dried fruits reserve
100g Raisin
50g Currant
50g Cranberry
200cc Red wine

Dough
300g High grade flour
75g Whole meal flour
150g White sourdough starter
8g Salt
5g Active Dried yeast
225cc Water and Red wine from reserve

1. The day before, soak dried fruits with red wine. Set it over night.
Drain the dried fruits. Combine the wine with water to make 225cc.

2. In a large bowl, combine the flours, salt. In another bowl, combine sourdough, yeast, water and red wine. Add liquid into flour's bowl. Mix it with your hands until the ingredients are just combined. Cover and set rest for 10minutes.

3. Turn the dough onto the floured counter, and knead 5minutes. Return the dough to the bowl, cover, and let rest for 30 minutes.Knead the dough for another 5minutes.

4. Return the dough to the bowl, and let it ferment, covered, for one hour, with a fold 1hour. Proof it 6 - 8hours.

5.  Pour the dough onto floured counter, then deflate it, knead briefly. Make a ball raughly and let rest, covered, for 15 minutes.

6. Shape into final loaf.
Pat the dough into a flat rectaangle with your palm. Roll it up and make it a sylinder.
Press one of edge with your palm. Make a large ring, joint the edges each other. ( Cover flat side to the other side, seal it tightly. )

7. Transfer the dough on the floured cloth. Put the cloth in the hole. (See photo hot to proof it)

8. Place it into warm place with cover, rise it for 1.5- 2 hours till it becomes double size.
Preheat the oven and the baking tray at 230℃.

9. Remove the baking tray from oven, and place the dough onto the baking tray.
Score it before bake.

10. Bake it 220℃ with steam for 10minutes, then turn down 200℃ for 25 - 30 minutes until it become golden and brown.

11. Cool it down on a wire rack.

It is placed at Yeastspotting.