Archive for the ‘44200 Lean Yeast Dough’ Category

03/11/2011 Hot Ham and Cheese Sandwich

Friday, March 11th, 2011


  • vegetable oil
  • 2 slices Spinach Bread, sliced
  • Ham
  • Cheese Slice
  • (optional) spread/margarin/butter


  1. Heat the Hot Sandwich Maker.  Soak paper towel with vegegtable oil.  Using tongs or chopsticks to grab the oil dipped paper towel and brush the surface of heating plates with enough oil.
  2. Place bread, ham and cheese, and cover with another bread.  Close the lid.  Leave for 3 – 5 min.
  3. Remove from the machine.  Serve with optional spread.

02/27/2011 Spinach Bread

Sunday, February 27th, 2011

Ingredients: (Mold: 2 of 14.5 cm ( 5.5 “) square cake rings with heigt 5 cm (2″) stuck over each other, achieving dimensions: 14.5 x 14.5 x 10 cm capacity)

  • 323.2 g High Gluten Bread Flour 
  • 6.46 g salt
  • 16.16 g sugar
  • 4.85 g dry instant yeast, SAF RED
  • —————————
  • 210.1 g water
  • 30.3 g spinach, MWP, minced ( measure the weight after MWP and mincing)
  • 16.16 g unsalted butter, sliced
  • ————————————–
  • Pam for Baking (Oil Cooking Spray for baking)
  • Water sprayer


  1. Stuck two 5.5″ square cake ring, wrap with aluminum foil tightly (as you would with cake strips), use T-clip or pin (made of all metals with no paint) to clip the foil.  Also cover the bottom of the cake ring with aluminum foil, place it on the Silpat lined half-sheet pan.
  2. Whisk first 4 ingredients.
  3. Place it in a stand mixer bowl. 
  4. Add water and spinach to the stand mixer bowl.
  5. Run the mixer until 70% kneading is done, press sliced butter into the dough, knead again until it passes windowpane test. (It is a very sticky dough and difficult to determine the doneness.  Total kneading time 15 min with Bosch Universal Plus.)
  6. Transfer to a Pyrex Measuring Cup, cover with plastic wrap, 1st fermentation at 28C for 1 hour until the volume triples. (400 cc ->1200 cc)
  7. Divide it into 3 equal portions.  Shape each into balls.  Bench time, covered,  for 15 – 20 min until the volume doubles at 25 – 30 C.  (by mistake I waited  25 min instead of 20 min.)
  8. Shape each portion into thin rod.  Braid three rods from the center to one edge, flip, braid to another edge, close both ends of braiding.
  9. Spray Pam for baking inside of  the cake rings.  Drop the braided dough in the cake rings.  Spray with water.
  10. Final fermentation, while spraying water occasionally, for 40 min, until the volume triples at 38C. 
  11. Place it in the oven.  Spray the about 15 cm x 15 cm area of the center of another half sheet pan with Pam for baking.  Invert the half sheet pan, adjust so that the greased area goes directly above the cake ring, place the inverted half sheet pan on the cake ring so that the cake ring would be closed.
  12. (No Preheating)  Bake at 200C for 40 min. (Original was 25 min with preheating.  But my cake mold is larger than the original molds.  Make sure that the center of the bread registers at least 95C.  Use the nose for alternative testing.)


Reference: ほうれん草ブレッド、川端勉、Book4, Bibliography

It is very sticky dough: I used a dough cutter to handle the dough.

My intention was to slice it horizontally to make Japanese size sandwitch bread, which is about 13 x 13 x 2 cm.  The two stuck cake molds make 14.5 x 14.5 x 10 cm capacity: but after baking the bread shrinks more or less: it results in about 13.5 x 13 x 9 cm.

I overfermented slightly at the last fermentation stage, that resulted in slighte cave-in in the top center of the bread.  Stainless Steel Cake rings, covered with aluminum foil does not conduct heat well: the sides are very pale.  The bottom is quite brown and top is slightly brown.  The bottom and top has thicker crusts; but the side crusts are relatively soft.  Inside of the bread is quite soft and moist.

12/25/2010 Pan Traditional, Baguette (To be improved.)

Monday, February 14th, 2011

Ingredients:  350 g baguette

  • 250 g all purpose flour
  • 1.25 g instant yeast (I used SAF Red)
  • 5 g salt
  • ーーーーーーーーーーーーー
  • 0.75 g malt syrup
  • 160 g warm water
  • —————–


  1. Whisk the first 3 dry ingredients in a mixer bowl (Kitchen Aid Professional 600).
  2. Mix malt syrup and warm water.  MW slightly if syrup does not melt. (lukewarm)
  3. In a mixer bowl, add syrup-water (#2) and mix with a spatula.
  4. Mix with level 2 until incorporated and the dough starts to peel off the bowl, mix 2 min on low speed (level 3) , add some water if too dry, mix 3 more min on low speed (level 3) ,  2 min on high speed (level 5), then 2 min on high speed (level 6).
  5. Check the dough, windowpane test.  This dough will not be so elastic, easy to tear, and a little wet.  Dough Temperature 24-25 C.  (Windowpane test did not pass: it might be underkneaded.)
  6. The first fermentation: 28-30C, 2 hrs, 2.5 times volume expansion.  Finger test – the finger’s hole remains a little. (In 4 Cup Pyrex Measuring Cup, the dough volume 300 cc, cover with plastic wrap, after 2 hrs, goal is 750 cc)
  7. Punch.
  8. The second fermentation: 28-30C, 1 hr, 2 times volume expansion. (The dough volume 400 cc -> 800 cc)
  9. Do not shape it into a ball after the 2nd fermentation. Just roughly roll.  Or it will be difficult to shape later since the dough gets tough and hard to stretch.
  10. 30 min Bench Time.
  11. Shape it into a long 68 cm rod. (Actual length 40 cm)
  12. Make a mold with aluminum foil, simply folding into a wave.
  13. Place the dough into the aluminum foil mold. (…so that the dough will not expand horizontally and get flat.)
  14. Last fermentation: 32C, 70% humidity, 1 hr 10 min, 2 times volume expansion, finger test – bounce back slowly.
  15. Slit the top with a knife (razor), do not cut too deep.  Spray with water.
  16. (Without Preheating) Bake at 240C (460F) for 19 min.


Based on: パン トラディショナル、Book 20、BIBLIOGRAPHY

The final result was a good flavor, but did not rise as much as expected, heavy and flat.  The possible reasons for the failures:

  1. All Purpose flour that I used might not have enough gluten contents.
  2. Possible Underkneading???  The amount of the dough is much smaller than the original recipe: KitchenAid has difficulties in kneading small amounts.  I use higher mixing speed to compensate for that; but it might not be working.
  3. I fermented in the warm Oven (by turning on the oven with WM setting for 15 sec, and turned off): the temperature might have been slightly above the range.
  4. The duration of fermentation might have been too long, considering the temperature of the environment.  Overfermentation, possibly.  Especially Last Fermentation of 70 min is too long.

12/25/2010 Roast Beef Po-Boy Sandwich

Monday, February 14th, 2011

Ingredients: 6 servings

  • 2.5 LB (1135 g)  Beef Chuck Roast
  • garlic powder
  • salt
  • black pepper
  • cayenne
  • 3 TBSP Lard (or Vegetable Oil)
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 Cup (240 cc) Beef Stock
  • 1 Cup (240 cc) Chicken Stock
  • ——————————
  • 2 TBSP Worcestershire Sauce
  • 1 TBSP Hot Sauce (or Asian Chili Garlic Sauce)
  • 1/2 tsp Thyme powder
  • 1 Bay Leaf
  • —————————————–
  • water (3 Cups, 720 cc to fill up to half line of my 5.5 QT pressure cooker: water should be added if the liquid level in the pressure cooker is less than 1/2 depth of the pan or water did not cover 3/4 of the loaf.  Consult with the instruction manual for your own pressure cooker for the safe water level.)
  • ———————————-
  • French Bread


  1. Cut slits on the surface of the beef, sprinkle garlic, and rub into the meat.
  2. Sprinkle a lot of salt,  pepper and cayenne pepper,  and rub into the meat.
  3. Heat the Lard (or vegetable oil) in a skillet with high heat, and brown the cut-cross section of the beef.  Then brown other surfaces also.
  4. Transfer to a pressure cooker.
  5. Keep only 1 TBSP of fat in the pan, and discard the rest.  Stir-fry onions and carrots until onions starts to brown.
  6. Place vegetables in the pressure cooker.  Add Beef and Chicken Stock and the remaining seasonings.  If necessary, add water, so that the liquid fills up to 3/4 height of the beef.
  7. Heat the pressure cooker with high heat just until the boiling point (the weight starts to jingle with steady strong movement.)
  8. Reduce the heat immediately to low (30% heat: lowest setting to sustain a quiet steady jingle) and simmer for 25 min.  Turn off the heat, with the lid still closed, (do not move the pan) and leave for 30 min or more until the pressure is completely down and the pan is cool.
  9. Remove the weight carefully, open the lid, turn the loaf, heat until full boil, reduce the heat to 10-30%, close the lid without the weight and simmer for 2 hours.
  10. Remove the loaf from the pan, remove all fatty meat, slice thin or shred with a knife and set aside.
  11. Transfer the remaining gravy in the pressure cooker to a stainless steel bowl through a strainer.  (Save good meat and vegetables from the solid remaining in the strainer for the sandwich, discard fat meat and skin.)  Refrigerate the gravy until the fat solidifies for a few hours.  (You may freeze 30 min – 1 hr and transfer to the refrigerator.)   Remove the fat as much as possible from the gravy with a spoon.
  12. Cut French Bread tp the length that you like, cut the slit lengthwise, sandwich meat and pour the warmed gravy over the bread to moisten the bread.


Inspired by: Roast Beef Po-Boys With Debris Gravy NAwlins Style, Suzana,

I changed the recipe to utilize my pressure cooker to save time.  The original recipe did not instruct to remove the fat, and the gravy was mostly fat, which made us nausiated.  Thus we changed the recipe to remove the fat from the gravy as much as possible.  Normally, people want to add mayonaise, lettuce, tomato to roast beef to make deluxe sandwiches.  But my husband grew up with a simple authentic Roast Beef PoBoy Sandwich that does not add extra ingredients.  The flavor, texture, taste of the gravy resulting from above recipe is as close as it gets to the real one.  But the texture of the roast beef must be improved: it needs to be together so that it can be thinly sliced insteaf of falling apart and shredded.  Perhaps, cooking with a pressure cooker is something to do with this fault.

01/26/2011 Roast Beef Toast

Wednesday, January 26th, 2011



  1. Toast bread.
  2. Mix roast beef and BBQ sauce.
  3. Toss the meat over bread.

01/14/2011 Toasted Ham and Cheese Sandwich

Friday, January 14th, 2011



  1. Toast Sandwich Bread.
  2. Spread spread and mustard on bread.
  3. Sandwich Ham and Cheese.
  4. Cut in halves.

01/11/2011 Ginger Pork Sandwich

Tuesday, January 11th, 2011

Ingredients: 1 serving

  • (Sauce A)
    • 1/2 tsp ginger powder
    • 1 TBS water
    • 1/2 TBS white sesame, roasted and ground
    • 1/2 tsp + 1/4 tsp soy sauce
    • 1/2 tsp + 1/4 tsp Mirin
    • 1/2 tsp oyster sauce
  • 1/2 TBS sesame oil
  • 75-110 g pork meat, sliced thin
  • 2 sliced sandwich bread
  • some Lettuce, washed, drained, dried with paper towel
  • some Mustard Paste
  • some butter/spread
  • some Mayonnaise
  • some coarsely ground black pepper


  1. Mix Sauce A.
  2. Heat the skillet, pour sesame oil, stir-fry pork with high heat until slightly browned.
  3. Add Sauce A and stir-fry.
  4. Toast the bread, apply butter/spread over one side of each slice.
  5. Lay one slice of bread with buttered side up.  Spread Mustard over the butter, and place lettuce.
  6. Place meat, drop mayonnaise, sprinkle with black pepper.
  7. Close with another slice of the bread, cut into halves.


Based On:  しょうが焼きサンド、ケンタロウ、今日の料理、

I replaced cabbage with lettuce.

01/05/2011 Sandwich Bread II

Wednesday, January 5th, 2011

Slice, wrap every 2 slices, freeze to store

Ingredients: for 1 Pain de Mie Pan or Pullman with a rid, 13″ x 4″ x 4″ (3408.5 cc)

  • 504 g high-gluten bread flour (protein 13% or more)
  • 10.1 g salt
  • 25.2 g  sugar
  • 7.6 g dry instant yeast (I use SAF RED)
  • ——————–
  • 327.6 cc water
  • ——-
  • 25.2 g unsalted butter, sliced thin and softened in room temperature
  • ——
  • Pam for baking, or butter/shortening to grease the pan


  1. Mix flour, salt, sugar, and yeast in a large bowl and whisk together.
  2. Place water in a bread machine, pour over the dry mix above.  Run the machine with dough setting.  After 70% of kneading is over, cut the dough with a knife, insert the butter, and keep running the machine. (My bread machine has 20 min of kneading; so after 14 min, butter was added.)
  3. Transfer to the KA standmixer and run in level 2 for 5 min.
  4. Place it in the 3 layers of durable heavy duty plastic bags, tigh the both ends with strings.  Place it in the refrigerator overnight ( or at least 12 hours. The first fermentation)
  5. Remove the strings and two outer plastic bags.  Punch the dough in the last plastic bag, which also makes it easier to remove the dough.  Remove the dough from the bag.
  6. (2nd fermentation) Cover with the wrap and place in a warm place for 30 minutes or more.  The dough volume -> 2 times as much. (The dough volume 750 cc – > 1500 cc, the room temperature 24 – 26 C, took total 90 min to double, not only the temperature was below 28C, but also the dough just out of the refrigerator is very cold and took time to warm up.)
  7. Transfer to the large cutting board, cut the dough into 3 equal portions, (total dough: 871.7g -> 3 equal portions of 290.5g ) shape it into balls,  and cover it with a damp paper towel (wet the paper towel and hand squeeze the water).  Rest the dough for 15-20 minutes. (Bench Time)  The dough volume -> 2 times as much. (Acutally, it did not double: the ideal bench temperatuer is 25-30 C, my kitchen was 21 C.)
  8. Spray Pam for baking or grease with butter/shortening inside of the Pain De Mie Pan AND ALSO THE INSIDE OF THE LID. (See comments.)
  9. Roll and flatten the dough with a rolling pin into oval sheet.  Roll up the dough with your hands into a rod.  Press and roll the dough with a cutting board to let the air out from the dough.  Fold it in half, shaping as ’U', and place it in the pan.  (Place the dough in the edges first and center last.)
  10. Without Covering, place it in a 38C oven for about 40 min: the dough volume -> 2 times as much. (Final fermentation)  Close the lid.

    rose to 80-90% of the pan

  11. (No Preheating) Bake at 390 F (200 C) for 30 minutes, put the probe of thermometer in the center of the bread to make sure the temperature is at least 190F (87.8C).   (This time was 91.3C)
  12. Remove the bread from the pan by inverting the pan, onto a rack.  Cool it at room temperature.


Formula adapted from: トーストブレッド、Book4,Bibliography

The first refrigeration fermentaion procedure partially adapted from: Book 22, Bibliography

The original formula x 0.63

I forgot to spray the inside of the lid, closed the lid, started to bake.  Then I suddenly realized that I made a mistake, remove the pan from the oven, open the lid.  Already expanded top of the dough got attached to the lid.  And forcing to open tore the top part of the dough.  I sprayed the lid, drop the torn dough back over the dough, close the lid, put it back to the oven and bake.  The torn dough dropped on the top of the bread made the strange mark on the bread, although it did not make any damage tastewise.  But of course, it was a little ugly.

The final fermentation was done in the dishwasher, immediately after washing the dishes, and that dishes were removed.  It was warm (38 – 39C) and very humid (close to ideal humidity 70%, although it is perhaps nearly 100%).  The temperature was right on.  And the fermentation was perfect.  The only conscern was the fact that my pan was made of aluminized steel, which is protected from rusting due to aluminization, but not free from rusting.  So, I was worried that the pan might rust in 40 min.  But luckly, it did not rust.  However, I would not try this again, just to be safe.  The problem of warming the oven, turning off, and using it as the space for fermentation is that it is difficult to keep it at 38C.   This problem needs to be dealt in the future.

I prefer the previous baked Sandwich Bread I to this one.  The sugar should be reduced.  The dough is quite sticky, but it is manageable.

01/05/2011 Roast Sandwich

Wednesday, January 5th, 2011



  1. Sandwich Roast Beef, and pour gravy, with bread.

11/11/2010 Wheat Germ Bread, 2nd Trial

Wednesday, December 8th, 2010

Ingredients: for Medium Loaf Pan (Medium Size 8″ x 4″ x 2.25″ metal loaf pan, 1155 cc capacity)

  • 10 g Raw Wheat Germ
  • 56.6 g High Gluten Flour
  • 72.2 g Brita filtered water
  • ———————-
  • 155.4 g High Gluten Flour
  • 4.44 g instant dry yeast SAF RED
  • 4.44 g salt
  • 11.1 g sugar
  • ——————–
  • 72.2 g  cold Brita filtered  water
  • ——————————
  • 11.1 g unsalted butter, sliced
  • PAM, Baking with Flour (vegetable oil spray can with flour included: to grease the pan)


  1. Mix the first 3 ingredients in a small bowl with a whisk.  Cover with plastic wrap, and rest for 30 -40 min.
  2. Whisk the next 4 ingredients in a stand mixer bowl.  Add 72.2 g of water and mix roughly (it’s too dry to mix completely.)  Add the pre-made wet dough (#1) and mix roughly.
  3. With the stand mixer (KitchenAid Professional 600) bowl, mix with STIR MODE for 3 minutes, level 2 for 3 minutes and then level 3 for 3 minutes.
  4. Add sliced butter.
  5. Mix with level 2 for 2 minutes and level 3 for 4 min 30 sec. Windowpane test.
  6. Transfer the dough into a 4 CUP Pyrex Measuring Cup and cover with plastic wrap.  Let rise at 28C for 60 min or until its volume is 2.5 times larger.  (In a 4 Cup Pyrex Measuring Cup, about 300 cc of dough initially should rise to about 700 cc.)
  7. Shape the dough into a ball with a clean surface.  Cut into 2 equal portions with a dough cutter.  Shape each dough into balls.  Bench for 20-30 min.  Cover the dough with a cake cover while bench resting.
  8. Shape each dough into balls, again. (The purpose is to make the surface skin taut.)
  9. Spray the pan with PAM for Baking, or grease the pan with butter/shortening.  Place a dough ball on each side of the pan.
  10. Allow final rising at 38C  for  40 min until it gets to be 2.5 – 3 times as large.
  11. Do NOT preheat the oven.
  12. Bake for 17 – 18 min (actually 17 min + residual heat 5 min made it slightly over-baked: the inside temp reached 96C)  at 200C (395F).  The center of the loaf should be 95C or more.


Adapted from: グラハムパン、川端勉、おいしいパン 基礎の基礎、ひかりのくに

Original was for 2 x 1300 cc = 2600 cc loaf pans, converted to my 8″ x 4″ x 2.25″ medium loaf pan using a ratio of 0.444.

I used wheat germ in place of graham.

I used only 1/4 of the wheat germ used for the 1 st trial.  This time kneading was proper and the bread rose decently.  But the flavor of the germ was weak.  Next time, I will try 40 g toasted germ again with proper kneading.  Toasting of germ ahead of time seems to make differences.