Twisted Soy Milk Bread with Amanatto Candied Beans and Green Tea - bread flour

Method

• Mix the ingredients.
• Line a loaf tin with baking paper.
• Put flour, sugar, salt, dried yeast and soy milk in a bread maker and press start on the dough setting.
• After 5 minutes, add the butter.
• Take out the dough from the pan and knock the air out gently.
• Shape into a ball and let it sit for 20 minutes.
• Turn over the dough and press gently with your fist.
• Roll out the dough with a rolling pin into a 25 cm x 30 cm rectangle.
• Sprinkle matcha and sugar mixture evenly on the dough.
• Arrange the amanatto on top.
• Press gently with your hand to make the amanatto stick to the dough.
• Roll up the dough and seal the joint and both ends well.
• Roll the dough into a 30 cm-long cylinder shape.
• Cut in half lengthways leaving 2 cm-length uncut at one end.
• Open the dough and turn up the cut ends.
• Make a cross by alternating the two arms of dough.
• Ensure that the cut ends always face up.
• Repeat this process to make another cross.
• Repeat the same process until you make three crosses.
• Seal the ends by sticking together both ends.
• Lay the shaped dough horizontally.
• Hold both ends and press the dough towards the centre by twisting.
• Put the dough into the prepared tin.
• Leave to prove until the highest part of the dough reaches 1 cm lower than the tin depth.
• Preheat the oven to 390F/200C.
• Reduce the oven temperature to 355F/180C and bake the dough for 30 minutes.
• It will burn easily, so cover with a piece of foil if necessary.
• After baking take the bread out from the oven and drop it from a height of 15 cm to remove the excess air.
• Leave it to cool on a cooling rack.