Tokyo Desserts

Recipe

350 grams bread flour

70 grams brown sugar

4 grams salt

25 grams panettone seed powder

4 grams instant yeast

175 grams milk

1 egg yolk

1 egg

100 grams butter

80 grams raisins

20 grams lemon peel

40 grams orange peel

2 teaspoons brandy

1.        Rinse the raisins in lukewarm water, drain thoroughly, and combine with the  orange peel, lemon peel, and brandy. Let rest for 30 minutes or overnight if you have time. Bring the butter to room temperature.

2.        In a small bowl, mix the milk, egg yolk & egg.

3.        In a large bowl, add the strong flour, brown sugar, salt, panettone powder and yeast and mix well with a whisk. Add the milk/egg mixture and mix with a board scraper.

4.        Once it comes together, put on a clean surface and knead until the dough is smooth, about 5 – 10 minutes. Cover with the bowl and let rest for about 10 minutes. Next, knead in the ​​butter in portions and knead thoroughly for about 10 – 15 minutes.

5.        Spread out the dough and knead in the fruit in several batches.

6.        Once the dough is mixed evenly, roll it into a nice ball and place it in a bowl, cover with plastic wrap and leave to rise in a warm place at around 30°C for about 60 to 90 minutes.

7.        When the dough has doubled in size, the first rise is complete.

8.        Put the dough out onto a floured surface and lightly knead to release the air.

9.        Shape the dough. Gather the dough in the center and form it into a ball.

10.     Flip it over and pull the dough with your hands to make it into a taut ball.

11.     Place in a panettone cup with the seam facing down.　Leave to rise in a warm place (about 30℃) for about 60 to 90 minutes.

12.     Before baking, cut a small cross on the top and place several pieces of butter into the slices. Lightly brush the top with egg wash.

13.     Place in an oven preheated to 190℃ for 10 minutes. Then reset to 180℃ and bake for 40 to 45 minutes. 

 

Recipe:

375 grams bread flour

3/4 teaspoon salt

2 teaspoon pepper

5 grams sugar

1 1/2 teaspoon instant dry yeast

100 grams mashed potatoes (cooked mashed potatoes)

30 grams butter (room temperature)

2 tablespoons chopped fresh rosemary

200 grams water

1 egg mixed for egg wash

1. Using a stand mixer, mix the flour, salt, pepper, yeast, sugar, rosemary & water in the stand mixer until the mixture is well incorporated. Add the mashed potatoes and continue to mix. Lastly, add the butter and mix until it is becomes smooth.
2. Put on a flat surface and finish kneading until the dough is soft and supple. 
3. Oil the bottom & sides of a bowl and put the dough inside. Cover with wrap. Let sit in a warm place for about 1 hour or until bread doubles in size.
4. Remove dough from bowl. Cut dough into 2 equal pieces and roll into 2 balls. Place each piece side-by-side in a buttered bread pan. Cover with plastic wrap and let sit for about 1 hour in a warm place. Decorate with several pieces of rosemary and lightly brush with egg wash before baking.
5. Preheat the oven and bake at 200 C. for about 45- 50 minutes. After baking, let cool for about 10 minutes before removing from the pan. Cool completely before slicing.

During my stay at home days, I have been learning how to make sourdough starter and sourdough bread. Once the sourdough starter is ready though, it should be used and fed everyday. This is fine if you are plan to bake bread everyday, but I don't need that much bread in the house on a regular basis, so I looked for other ways to use the bread starter.

Lots of banana goodness in this loaf

Of course, a short search on the Internet produced many recipes that use sourdough starter in other baked goods than just bread. My favorite site for all things sourdough is The Perfect Loaf, this site is really a labor of love and painstakingly provides thorough and clear instructions for starting on the sourdough road. The  below recipe is from the Perfect Loaf but I have decreased the original recipe in half since I needed a smaller size bread. I also added a few walnuts and a banana on top.

Recipe
120 grams all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
50 grams chopped walnuts
65 grams butter (room temperature)
50 grams brown sugar
1 egg
65 grams sourdough starter
1 tablespoon honey
2 medium size bananas (mash with a fork)
1 tablespoon olive oil
1 teaspoon vanilla
1 banana for topping before baking

1. You can use a stand mixer or make by hand. This recipe description does not use a stand mixer. Prepare a loaf pan by lightly buttering and dusting with flour.
2. In a small bowl, measure together the flour, baking soda and salt.
3. In a large bowl, whisk the butter then add the brown sugar and mix. Next add the egg and mix together. Add the ingredients sequentially, but complete mixing before adding the next. Continuing mixing in the sourdough starter, honey, mashed bananas, olive oil, vanilla, flour and nuts.
4. Pour the mixture into the loaf pan. Slice a banana lengthwise and place on top before baking.
5. Bake in a preheated 180 degrees Celsius oven, for 35 - 40 minutes. Let cool for about 20 minutes before removing from the baking tin.

Sliced and ready for breakfast