Yudane White Bread 10 Steps
Using a small bowl, mix flour and boiling water and leave overnight or for at least 8 hours. Note that the water absorption of the flour may vary, so you can adjust it to get a dough texture that is not too dry and not too wet, sticky enough and moist enough.
In the next step, if you have a dough machine, use it because the volume of dough is actually quite large if you knead by hand. I used a hand mixer with a whisk attachment, which was a huge challenge.
Put all ingredients into a large bowl (except unsalted butter), be careful not to let salt and yeast come into direct contact with each other. Mix on slow speed until all of the surrounding dry flour is mixed.
Add unsalted butter and knead on slow speed for about 5 minutes, and on medium speed for about 10 minutes. You can test the dough by pulling it into a thin film and not breaking it.
Put a little olive oil onto the dough and rub the dough evenly and let the dough rest for 1 hour, making sure the dough doubles in size.
Take out the dough and press it evenly to help reduce air bubbles and divide the dough into 6 equal parts.
Round the dough and set aside. Take each dough ball and roll it out like a sandwich.
Put 3 dough balls in each cake mould (23cm x 7cm x 8cm) and incubate until the dough rises to 80% of the mould.
Meanwhile, preheat the oven to 170°C.
Bake bread for 25-30 minutes.