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Prep time
2 hours 40 minutes
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Cook time
16 minutes
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Serves
4 people
Author Notes
Traditionally, we Japanese people tend to like soft bread and use soy milk a lot for cooking.
I transformed soy milk bread recipe to oat milk one! —moshsuzuki
Ingredients
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1 cup
Bread flower
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4/5 cup
Oat Milk
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2 tablespoons
Sugar
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3/5 teaspoon
Salt
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1 1/3 tablespoons
Butter
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3/5 teaspoon
Dry east
Directions
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Put all ingredients in a bread maker and let it mix, knead and proof the dough (of course you can do this manually if you like!)
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Divide it into 16 equally sized portions on a lightly floured surface.
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Spray a bit of water on them and let it stay for 15 minutes.
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Put them into 7x7 inch container, cover with a plastic wrap and let rise for about 40 minutes in a warm spot until doubled in size.
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Toward the end of the rising time, preheat oven to 340 F.
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Put some powder sugar or flour on it for decoration and adding a bit of sweetness.
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Bake it for 15-17 minutes, or until it gets golden brown.
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Let it cool for about 5 minutes so that you can pull them apart.
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Enjoy!
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