Japanese-style sandwich bread (Sandoicchi yō no shokupan / サンドイッチ用の食パン) from JapanEasy Bowls & Bento: Simple and Satisfying Japanese Recipes for All Day, Every Day (page 183) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stephengk on November 15, 2022

    The dough was very wet. Not at all as described. Would have been impossible to shape the dough. Had to add 130g flour to make it manageable. Could have maybe managed with bit less. This brought hydration to around 70%. Not an exact equivalent because of the Yudane but ok as a guide. Result after baking was very good. All had hoped for from this bread style. At time of writing this not have not made a Sando.

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