![\"083\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/10\/083.jpg\")
<\/a><\/p>\nHoji Tea Artisan Bread with Candied Beans<\/strong><\/p>\n We eat a lot of beans in Japan.<\/p>\n <\/p>\n I bet we grow a lot of different kinds of beans and we use them for everything.<\/p>\n A good example is the soy beans and we make Japanese kitchen staples such as soy sauce and miso from them.<\/p>\n We also use many kinds of beans to make sweets, and candied beans are one of them.<\/p>\n They are simple yet tasty, and I (want to) believe it’s a healthier choice to satisfy my sweet tooth.<\/p>\n They make a great snack as they are but they are also wonderful when used for cakes and breads like this one.<\/p>\n Hoji tea Artisan Bread with Candid Beans<\/strong>adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>” – makes 2 loaves<\/p>\n 1.5 cup strong hoji tea, warm 1 tablespoon hoji tea leaves, ground 1. Put warm strong hoji tea in a large container. \u7518\u7d0d\u8c46\u5165\u308a\u307b\u3046\u3058\u8336\u98a8\u5473\u30d1\u30f3<\/strong><\/p>\n \u5148\u65e5\u3053\u306e\u30d1\u30f3<\/a>\u3092\u4f5c\u3063\u305f\u6642\u306b\u3082\u3046\u4e00\u3064\u9055\u3046\u3082\u306e\u3092\u5165\u308c\u3066\u4f5c\u3063\u305f\u3088\u3001\u3068\u8a00\u3063\u3066\u3044\u305f\u306e\u304c\u30b3\u30ec\u3067\u3059\u3002<\/p>\n \u540c\u3058\u307b\u3046\u3058\u8336\u98a8\u5473\u3067\u3059\u304c\u3001\u3053\u3061\u3089\u306f\u7518\u7d0d\u8c46\u5165\u308a\u3002<\/p>\n \u3053\u3061\u3089\u3082\u3068\u3063\u3066\u3082\u7f8e\u5473\u3057\u304b\u3063\u305f\u3067\u3059\u3002<\/p>\n \u7518\u7d0d\u8c46\u3001\u3042\u308a\u305d\u3046\u306a\u306e\u306b\u898b\u3064\u304b\u3089\u306a\u3044\u3082\u306e\u306e\u4e00\u3064\uff08\u82e6\u7b11\uff09\u3002\u8fd1\u304f\u306e\u65e5\u672c\u98df\u6599\u54c1\u5e97\u306b\u306f\u7f6e\u3044\u3066\u307e\u305b\u3093\u3002<\/p>\n \u3042\u3093\u3053\u306f\u7f36\u5165\u308a\u3001\u888b\u5165\u308a\u3001\u708a\u3044\u3066\u306a\u3044\u3042\u305a\u304d\u72b6\u614b\u306e\u3082\u306e\u3001\u3068\u8c4a\u5bcc\u306b\u3042\u308b\u306e\u3067\u3059\u3051\u3069\u306d\uff5e\u3002\u3002\u3002<\/p>\n \u30b7\u30ab\u30b4\u306b\u3042\u308b\u65e5\u672c\u98df\u6599\u54c1\u5e97MITSUWA\u306e\u30aa\u30f3\u30e9\u30a4\u30f3\u30b7\u30e7\u30c3\u30d7\u306b\u306f\u3042\u308b\u307f\u305f\u3044\u306a\u306e\u3067\uff08\u3057\u304b\u3082\u306a\u3093\u304b\u5b89\u3044\uff09\u3001\u307e\u305f\u624b\u306b\u5165\u308c\u305f\u3044\u306a\u3042\u3001\u3068\u601d\u3063\u3066\u307e\u3059\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/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!!<\/p>\n Hoji Tea Artisan Bread with Candied Beans We eat a lot of beans in Japan.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28,29],"tags":[],"class_list":["post-37181","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37181","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=37181"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37181\/revisions"}],"predecessor-version":[{"id":37217,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37181\/revisions\/37217"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tablespoon dry yeast
\n1 teaspoon salt
\n3 ~ 3 1\/4 cups all purpose flour<\/p>\n
\n1 tablespoon black sesame seeds
\n1 cup candid beans (amanatto)<\/p>\n
\n2. Add yeast and salt, and mix well.
\n3. Add flour and mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Form two balls. Roll the dough. Sprinkle ground hoji tea leaves (powder), sesame seeds, and candid beans. Roll them in and form balls. Let them rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
\n8. Slash a line in the middle of the top with a sharp knife. Put the loaf on the pizza stone. Put a cup of hot water into the broiler pan.
\n9. Bake for 30 minutes.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"