Kneaded in a Bread Machine: Brown Sugar Bread & Bro

Name: Kneaded in a Bread Machine: Brown Sugar Bread & Brown Sugar-Kinako Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 240 grams Strong bread flour; 60 grams Cake flour; 50 grams Brown sugar; 4 grams Table salt; 30 grams Margarine; 5 grams Dry yeast; 200 ml Milk; 240 grams Strong bread flour; 40 grams Kinako; 20 grams Cake flour; 50 grams Brown sugar; 4 grams Table salt; 30 grams Margarine; 5 grams Dry yeast; 200 ml Milk

Servings: persons

240 grams Strong bread flour
60 grams Cake flour
50 grams Brown sugar
4 grams Table salt
30 grams Margarine
5 grams Dry yeast
200 ml Milk
240 grams Strong bread flour
40 grams Kinako
20 grams Cake flour
50 grams Brown sugar
4 grams Table salt
30 grams Margarine
5 grams Dry yeast
200 ml Milk

1
[Preparations] Add all of the ingredients to the bread maker, knead it with the switch pump, and leave it up to the bread maker up until the first rising is done (It takes about an hour).
2
Roll up into 12 equal parts (about 48g) or 10 equal parts (about 57g), and bench it for 15 minutes.
3
[Shaping] Stretch out the dough to 15~18cm with a rolling pin, pass the tip through as if tying, and place the finished portion facing upwards.
4
Line up the dough from Step 3 onto a cookie sheet covered in an oven sheet, cover with a wet cloth, and let rise for the second time at 40C for 30 minutes.
5
(Preheat the oven to 180C) Coat the dough with milk (not listed) using a brush.
6
Bake in the oven at 180C for 15~18 minutes.
7
[Brown Sugar & Kinako Bread] Make Steps 1 and 2 in the same manner.
8
Stretch out the dough to 10~12 cm, line up onto a sheet line with an oven sheet, cover with a wet cloth, and let rise a second time at 40C for 30 minutes.
9
(Preheat the oven to 180C) Coat the dough with milk using a brush, and sprinkle with kinako soy flour.
10
Bake in the oven at 180C for 15 minutes.
11
Brown Sugar & Brown Sugar Syrup Bread: Exchange the 50g of brown sugar for 10g brown sugar + 40g brown sugar syrup, and it's good to go!
12
Adjust the ratio to suite your tastes.
13
This is the kuromitsu (brown sugar syrup) I used.
14
It cost just 105 yen for 100g and is made in Japan, not imported.

662

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 240 grams Strong bread flour, 60 grams Cake flour, 50 grams Brown sugar, 4 grams Table salt, and more.

Yes, Kneaded in a Bread Machine: Brown Sugar Bread & Brown Sugar-Kinako Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kneaded in a Bread Machine: Brown Sugar Bread & Brown Sugar-Kinako Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions