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1
Remove the silken tofu from the package, and place it in a heat-resistant dish together with its liquid, then heat for about 30 seconds in the microwave.
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2
Put more than the listed amount of water in a heat-resistant dish, then heat for about 20 seconds in the microwave to heat until lukewarm.
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3
Combine the ingredients listed from the bread flour to the dry yeast, and mix with a rubber scraper or similar utensil.
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4
Add the tofu and mix well.
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5
Add 2 tablespoons lukewarm water and mix well.
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6
Gradually add more lukewarm water, a teaspoon at a time, until the dough reaches the right firmness.
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7
I use 2 tablespoons plus 2 teaspoons lukewarm water, which is a total of 40 ml.
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8
Transfer to a work surface, and knead by repeating a process of pounding and stretching the dough.
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9
Once the dough looks like the photo shown, return it to the bowl, and add 1 tablespoon olive oil.
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10
Work the olive oil into the dough, then return it to the work surface to knead.
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11
It's ready once it is smooth as shown.
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12
Return it to the bowl, and let it rise at around 30C until it doubles in size (first proofing).
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13
Press your finger into the dough, and if it doesn't return, then remove it from the bowl and lightly press out the air.
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14
Divide it in half, form each half into a ball, then let it rest.
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15
Here is how it should look after about 15 minutes.
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16
Roll each ball of dough into an oval shape with a rolling pin, then fold each end inside.
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17
Tightly seal the edge where the two ends meet.
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18
Turn over each loaf and evenly shape.
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19
Arrange them on a baking tray lined with a sheet of parchment paper, then let them rise at around 35C until they double in size (second proofing).
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20
Preheat the oven to 200C.
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21
Dampen the tops with a pastry brush dipped in water, sprinkle on sesame seeds, and slash (you may omit these steps).
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22
Bake for 10 minutes at 200C, then for 5 minutes at 180C.
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23
Adjust the baking time to suit your oven.
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24
When there is 3 minutes remaining, I shift their positions to brown evenly.
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25
Slice once they cool.
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26
Since they have an elastic-like chewy texture, they are easy to cut.
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27
This is the brown rice flour I used.
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28
I got it at Tomizawa Shoten, a baking supply store.
