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Japanese white bread recipe (English subtitle ver)

Byamazingfoodstv


~recipe~

300g all-purpose flower
6g active dry yeast
21g sugar
6g salt
30g milk
180g water
15g butter,softened

This movie’s BGM.YouTube music library
artist:Kevin MacLeod
曲名：Hyperfun

~Self-introduction~
Hello!
Welcome to the Bread Channnel.
I’m introducing Japanese bread.

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~レシピ~
強力粉　300g
ドライイースト　6g
砂糖　21g
塩　6g
牛乳　30g
水　180g
無塩バター　15g

～自己紹介～
こんにちは！ブレッドチャンネルです。
日本のパンを紹介するYouTubeチャンネルです。
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＜＜＜撮影機材＞＞＞
・カメラ
SONY α6500 ILCE-6500

・レンズ
SONY E PZ 18-105mm F4 G OSS

E 30mm F3.5 Macro

source

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33 Comments

  7. In the description, you might want to change "all-purpose flower" to "Bread flour", as you mentioned "強力粉" in the Japanese recipe.
    Also, "butter,softened" should be "softened unsalted butter".

    Thank you for the wonderful recipe <3

  9. I made this by hand today (kneaded for about 50 min by hand) and baked it for 30 mins at 392F. It came out good, except that it came out salty. If attempting this bread use 1 tsp of salt, not 1 tbsp. Can't really tell with jam tho so for a first attempt at making bread this came out good (I brushed the top with an egg wash before baking)

  11. Need help here.
    I followed the instructions, but my dough turned into a shapeless sticky mass. I added some more flour, oil, tried to mix and shape it with my hands but it still remained into a stringy sticky goo. Any suggestions?

  12. I’m stuck at home quarantine due to coronavirus. In a panic I bought 25 lbs of all purpose flour. I want to make this bread but can I use all purpose flour instead of bread flour?

  13. hi, can i check do we need to egg wash the bread before putting in the oven? coz i just tried , the colour of the bread does not come out the same. Do we need to cover the tin while baking too?

    Thank you.

  22. just made this recipe. it turned out good, the dough is soft. I put only 1tablespoon is salt and still a bit too salty. thank you for a good recipe, I am so appreciated for the english subtitle.

  25. The recipe is fantastic, but it helps to be able to read japanese and watch the japanese version of the video to get propper measurements 😉 I tried this a few times now and it works out super nice like this:

    300 g strong flour ("bread flour" or flour made for baking with yeast)
    21 g sugar
    6 g salt
    6 g dry yeast or 21 g fresh yeast (in Germany it's commonly available in 42 g packages and I use half of it)
    180 ml water
    30 ml milk
    15 g butter or margarine

    I use to mix warm water with milk, sugar and yeast and let it sit for about 10 mins until it's foamy and after that mix it with the dry ingredients except the fat. After I worked the dough for a while, I add the fat, just like in the recipe. I preheat the oven at 180° C and bake for about 30 mins. At the end, I finish the loaf by glazing it with some milk, water or eggwash, to make it nice and shiny 😉 Actually I'm writing this while waiting for the bread to cool down – it looks super delicious and soft as always!!
    Cheers from Germany! 🙂

  32. Hi, foremost thank you for all your videos which are pretty good. I love Japanese bread and certainly am happy to come across your videos. However, I am disappointed that you do not mention the oven temperature at all. You only said to bake in preheated oven. I am sure you kept lots of us guessing at what temperature your recipe should be baked. I would really appreciate it if you can kindly share the temperature with us. ;))

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