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You need to prepare Strong bread flour.
Use Cake flour.
You need Brown sugar.
Prepare Table salt.
Prepare Margarine.
You need to prepare Dry yeast.
Prepare Milk.
You need to prepare [Brown Sugar & Kinako Bread].
Provide Strong bread flour.
Provide Kinako.
Provide Cake flour.
You need Brown sugar.
Prepare Table salt.
You need to prepare Margarine.
Use Dry yeast.
Prepare Milk.

The bread machine might be one of the best inventions of the twentieth century. It takes all of the effort out of bread making, automating the mixing, kneading By using a bread machine, it also frees you up to make other brunch dishes like an egg casserole. Leftovers are excellent toasted or turned into. Traditionally bread dough is kneaded by hand or using a mixer until the dough softens and becomes elastic.

[Preparations] Add all of the ingredients to the bread maker, knead it with the switch pump, and leave it up to the bread maker up until the first rising is done (It takes about an hour)..
Roll up into 12 equal parts (about 48g) or 10 equal parts (about 57g), and bench it for 15 minutes..
[Shaping] Stretch out the dough to 15~18cm with a rolling pin, pass the tip through as if tying, and place the finished portion facing upwards..
Line up the dough from Step 3 onto a cookie sheet covered in an oven sheet, cover with a wet cloth, and let rise for the second time at 40°C for 30 minutes..
(Preheat the oven to 180°C) Coat the dough with milk (not listed) using a brush. Bake in the oven at 180°C for 15~18 minutes..
[Brown Sugar & Kinako Bread] Make Steps 1 and 2 in the same manner..
Stretch out the dough to 10~12 cm, line up onto a sheet line with an oven sheet, cover with a wet cloth, and let rise a second time at 40°C for 30 minutes..
(Preheat the oven to 180°C) Coat the dough with milk using a brush, and sprinkle with kinako soy flour. Bake in the oven at 180°C for 15 minutes..
Brown Sugar & Brown Sugar Syrup Bread: Exchange the 50g of brown sugar for 10g brown sugar + 40g brown sugar syrup, and it's good to go! Adjust the ratio to suite your tastes..
This is the kuromitsu (brown sugar syrup) I used. It cost just 105 yen for 100g and is made in Japan, not imported..

As I understand it, what takes place during the In any case the longer hand kneads certainly didn't seem to result in an improvement in the texture of the end loaf. This bread is just so good, more like a coffee cake than a bread. Not only would I make it again, I think it would. Many people are unhappy with bread made in a bread machine. The loaf on the right was mixed and kneaded in a bread machine but baked in a conventional oven.

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