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Ingredients
- 60 grams Plain cooked rice
- 80 grams Water
- 300 grams Strong (bread) flour
- 24 grams Sugar
- 5 grams Salt
- 40 grams Sake (Kubota)
- 65 to 80 grams Water (in summer, use a small amount of iced water)
- 4 grams Instant dry yeast
- 18 grams Butter
Method
- Put the ingredients in a heat-resistant bowl, wrap in plastic wrap, then microwave for 1 minute or more until boiling, wrap the bowl in a towel, and allow the residual heat to soften the rice.
- Add the rest of the ingredients to a bread machine, add the rice from Step 1, then add the butter.
- After 5 minutes, turn on the bread maker and wait until the first proving is complete.
- Punch down the dough, let sit for 15 minutes, fold the dough (by bringing the dough together from the outside to the inside, as if folding it) or roll into balls, then place inside a lightly oiled bread mold and allow it to rise for a second proving.
- Preheat oven to 190C, bake for 30 minutes, then it's done!
- The sliced surface inside should be moist, chewy, and fluffy.
- Try this with your favorite sake.
