{"id":33602,"date":"2014-10-22T22:04:13","date_gmt":"2014-10-23T02:04:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=33602"},"modified":"2014-10-26T20:24:34","modified_gmt":"2014-10-27T00:24:34","slug":"hotel-bread%e3%83%9b%e3%83%86%e3%83%ab%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=33602&lang=en","title":{"rendered":"Hotel Bread
\u30db\u30c6\u30eb\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"

\"39\"<\/a><\/p>\n

Hotel Bread<\/strong><\/p>\n

Yes. I’m still enjoying baking pullman bread.<\/p>\n

<\/p>\n

I didn’t cover with a lid for this one, so I’m not sure if I can still call this pullman.<\/p>\n

But you know what I mean?<\/p>\n

This is a recipe I was excited about trying for a long time even before I got myself the right sized pan.<\/p>\n

This bread has milk, heavy cream, and egg yolks, and they sure make this bread rich and special!<\/p>\n

The texture is also wonderful. It’s so soft and fluffy!<\/p>\n

Hotel Bread <\/strong>(Use a 12cm x 12cm x 18cm pan) adapted from this recipe<\/a><\/p>\n

7g dry yeast
\n195g milk, lukewarm
\n60g heavy cream, at room temperature
\n2 egg yolks
\n350g bread flour
\n25g sugar
\n7g salt
\n25g butter, at room temperature
\n5~6 1\/8 inch thick butter slices <\/p>\n

1. Mix dry yeast and milk in a bowl until the yeast dissolves.
\n2. Add the rest of the ingredients except for butter.Knead well.
\n3. Fold in butter. Knead more until smooth. Form a ball. Place the ball in a bowl and cover with plastic wrap. Let it rise for about 1.5 hours until doubled in bulk.
\n4. Press the dough with hands to get the air out. Divide the dough into four and form four balls. Let them rest covered with towel for 15 minutes.
\n5. Roll out the dough flat, and roll them into two logs. Place them in the greased pan. Let them rise until they come up close to the edge.
\n6. Make a slit in the middle with a knife. Place butter slices in the slit.
\n7. Bake in the oven at 400 F for 30 minutes.<\/p><\/div>\n

\"42\"<\/a><\/p>\n

\u30db\u30c6\u30eb\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n

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\u3069\u3046\u3057\u3066\u201c\u30db\u30c6\u30eb\u201d\u30d6\u30ec\u30c3\u30c9\u3068\u3044\u3046\u540d\u524d\u306a\u306e\u304b\u304c\u6c17\u306b\u306a\u308a\u307e\u3059\u304c\u3001\u30db\u30c6\u30eb\u306e\u30d1\u30f3\u306f\u3053\u3093\u306a\u98a8\u306b\u30ea\u30c3\u30c1\u306a\u5473\u306a\u306e\u3067\u3057\u3087\u3046\u304b\uff08\u7b11\uff09\u3002<\/p>\n

\u3064\u304f\u308c\u307d\u3067\u3082\u304a\u3063\u3057\u3083\u3063\u3066\u3044\u305f\u4eba\u304c\u3044\u307e\u3059\u304c\u3001\u30d6\u30ea\u30aa\u30c3\u30b7\u30e5\u307f\u305f\u3044\u306a\u30ea\u30c3\u30c1\u3055\u304c\u3042\u308a\u307e\u3059\u3002<\/p>\n

\"47\"<\/a><\/p>\n

\u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

\"\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hotel Bread Yes. I’m still enjoying baking pullman bread.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-33602","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33602"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33602\/revisions"}],"predecessor-version":[{"id":33645,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33602\/revisions\/33645"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}