Salted Butter Bread

Today, I stopped thinking about chocolate for a while ^^.

And making bread as it's one of my favorite things, well, I think that making bread can reduce my stress.

The recipe that I will share with you is Japanese-style bread 塩パン (shiopan), or salt bread. A small bread that comes with flakes of salt on top and there are many recipes for this kind of bread with different textures and shapes.

The bread is filled with butter that you can use salted or unsalted (depending on your taste), for me I use salted butter. You might think that 8 g is too little but too much of it can cause leaking and your bread will end up in a pool of butter while baking with nothing inside.

The texture of the bread depends on the type of flour that you use and the amount of water you can start with 130 of the water and add more until you get a pliable dough.  

Salted Butter Bread

Makes 6 

48 g ...................... Salted butter, cut into 6 (8 g per piece)
120 g .................... T65 (or All-purpose flour)

80 g ....................... Bread flour

7 g ........................ Granulated sugar

3 g ........................ Instant yeast

4 g ........................ Salt

130-140 g ............. Water
8 g ........................ Unsalted butter

.............................. Vegetable oil for brushing the dough

.............................. Salt for sprinkle over the top

Cut the salted butter into 6 pieces and refrigerate until ready to use.

Put the T65 flour (or all-purpose flour), bread flour, sugar, and instant yeast into a bowl and whisk to combine.

Put the salt into the bowl and whisk to combine.

Pour the water into the bowl.

Mix until the dough comes together.

Remove from the bowl and knead for 7-8 minutes.

Or until smooth.

Put the butter into the dough and knead for 2-3 minutes.

Roll into a boll.

Cover and let the dough rise for 90 minutes.

When the dough is ready.

Cut into 6 pieces.

Shape each dough into a teardrop shape.

Cover and let it rest for 10 minutes.

Roll and stretch the dough.

To 18 cm. long.

Cover and let it rest for 5 minutes.

Roll with a rolling pin.

To 45 cm. long.

Wrap the butter, and fold both sides of the dough.

 Close the seal tightly to prevent leaking.

Brush the dough lightly with oil.

Press the tip of the dough and lift it.

Roll the dough.

Place the dough seam side down on a lined baking sheet.

Spray with water and let it rise for 60 minutes.

Before baking, preheat an oven to 220℃

Spray the dough with water and sprinkle with salt.

Bake for 15 minutes or until golden brown.

Salted Butter Bread