Mochi Bread
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 35 mins
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Servings
12 slices
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Calories
156 kcal
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Course
Breakfast
Mochi Bread
Description
Mochi Bread is crafted by first preparing a sticky mochi base from glutinous rice flour and water heated together, producing a dough with characteristic chewiness. This mochi component is then added to a mixture of sifted bread flour, salt, instant dry yeast, brown sugar, softened butter, and egg white. The dough is kneaded thoroughly in a stand mixer, achieving the windowpane test, which confirms proper gluten development.
The combination of gluten from the bread flour and the sticky mochi dough creates a bread with a tender yet slightly chewy texture, setting it apart from standard loaves. The yeast gives rise to a soft interior crumb while the mochi element adds chew and moisture retention.
After kneading, the dough would typically be shaped and rested to rise before baking in a greased and lined pan. The resulting bread can be enjoyed plain or toasted, offering a subtle but distinct texture and flavor owing to the blend of ingredients.
Ingredients
- 100 grams glutinous rice flour
- 210 grams water
- ¾ teaspoon salt
- 325 grams bread flour sifted
- 1 ½ teaspoons instant dry yeast
- 30 grams brown sugar
- 20 grams butter softened
- 1 egg separated into white and yolk
- 1 tablespoon milk
Instructions
- In a medium saucepan over medium to low heat, place the glutinous rice flour and water. Stir flour and water together until there are no lumps. Stir consistently until the mixture starts to come together. Remove saucepan from heat and continue stirring until a dough like consistency has formed. Set aside to cool. This is the mochi component of the bread.
- Grease with butter and line with parchment paper a 24cm (9.4 inches) x 12cm (4.7 inches) x 10cm (3.9 inches) baking tin.
- In a stand mixer, place the salt, bread flour, instant dry yeast, brown sugar, butter, egg white, and the mochi dough.
- Knead the mixture on low speed until the dough meets the windowpane test. To do this, take a small bit of the dough and stretch the dough into a square. Keep stretching the dough until the middle becomes thin without breaking. If the thin part of the stretched dough is able to pass light through it, the dough is properly kneaded.
- Knead for a further 20 minutes on medium speed, or until the dough appears smooth, slightly sticky, and elastic. If the dough seems too dry, add 1 tablespoon of water until it doesn’t look so dry.
- Shape the dough into a ball and place the dough in a bowl and cover the bowl in plastic wrap. Put in a warm place to rise until double in size.
- Gently punch the dough to release any air from the dough. Then transfer the dough to a lightly floured surface.
- Shape and flatten the dough into a 24 cm long rectangle (or as wide as your baking tin).
- Place the dough into the prepared baking tin.
- Cover the baking tin with plastic wrap and rest for 50 minutes or until the dough has doubled in size.
- Preheat the oven to 200°C (392°F).
- In a small bowl, combine the egg yolk and milk. Lightly brush the mixture over the bread.
- Bake the bread in the oven for 30 to 35 minutes or until golden brown. Lightly spray the oven with water when you put the bread in the oven. If the bread is becoming too brown before it is cooked, place a sheet of aluminium foil on top of the baking tin.
- Remove the bread from the oven and allow it to cool slightly in the tin before removing it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 156kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 164mg | 7% |
| Potassium | 11mg | 0% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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