Easy at home♪ Recipe and instructions for making one-loaf bread using a pound cake mold

Hello!
This is Reiko Fujii, a cooking researcher.
This time, I will introduce "Easy at home ♪ One-loaf bread made in a pound cake pan"♡
Why not make a fluffy one-loaf bread easily using a pound cake pan?
You can enjoy delicious freshly baked bread with simple ingredients and steps.
It's perfect for breakfast with butter or jam, or as a sandwich for lunch◎
It's easy to make even for beginners, so please give it a try.
▼The recipe (with photos) is posted here!
rekoneko.com/easy-pound-bread/
※We do not answer questions about ingredient substitutions or arrangements.
Please enjoy at your own discretion.
※Unauthorized diversion, reproduction, and commercial use of the recipe are strictly prohibited.
_______________________
▼Ingredients
[A]
Strong flour (Eagle)... 150g
Instant dry yeast (red saf)... 1.5g
[B]
Water... 70g
Milk... 30g
Cane sugar... 15g
Salt... 3g
Butter (unsalted)... 10g
Butter (unsalted, for mold)... appropriate amount
▼Tools used
18cm pound cake mold
Brush
Cake cooler
▼Preparation
- Brush butter (unsalted, for mold) onto the mold.
- Place baking tray in oven until baking
▼How to make
①
Mix A and B in separate bowls.
Put A and butter into bowl B and mix with a rubber spatula or card.
When the flouriness has decreased, bring together with your hands.
②
Put the dough on the counter and knead for 2-3 minutes.
Cover with a bowl and let rest for 10 minutes.
③
Knead the dough again, and when it becomes uniform and comes together, roll it into a ball and put it in a bowl.
Cover with plastic wrap and leave for the first rise at 35-40℃. (About 1 hour)
④
When the dough has doubled in size, the rise is complete.
⑤
Degas the dough, roll it up again, and let it rest for 10 minutes.
⑥
Place the seam side up and release the gas again to form a 20 x 15 cm long oval.
⑦
Roll the dough from the back to the front with natural pressure.
Secure the end of the roll.
⑧
Place in the prepared mold,
cover with a damp cloth, and leave for the second rise at 30-35℃.
(About 30 minutes)
⑨
When the top of the dough is 1-2 cm higher than the mold, the rise is complete.
Bake in a 180℃ oven for about 17 minutes.
⑩
When it is baked, remove it from the mold and transfer it to a cake cooler to cool thoroughly.
▼Points
・The rise time will vary depending on the temperature of the dough and the room temperature, so use the indicated time as a guide and judge the change in size.
・The baking temperature and time are approximate. Please adjust according to your oven.
_______________________
When posting a photo of your baked goods on social media, please tag them with @rekoneko and the hashtag #rekoreshipi (all in hiragana!)♡
＝
Recipe book📚 "Cut and twist for a delicious, authentic bread"
Now on sale at bookstores nationwide and on Amazon♩
amzn.to/3knUH0a
＝
★Recipes are being updated on the recipe site "rekoreshipi"!
rekoneko.com/
★Instagram is here♡
/ rekoneko
★Recipe creation (recipe development), event lecturer
We accept various jobs such as media appearances on TV programs and magazines!
For inquiries about jobs, please contact us here.
rekoneko.com/works/
※Affiliate links are used

[@user-kx9ml7oy3v]

美味そう…🤤

[@rekoneko015]

いつもありがとうございます🤤♥️