Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread

1. 1

   Put all the ingredients except the aduki beans in a bread maker.

2. 2

   Press start on the dough setting.

3. 3

   After the dough has proofed, punch the air out gently and let it sit for 20 minutes.

4. 4

   Roll out the dough into a 20 cm x 35 cm rectangle.

5. 5

   Spread the adzuki bean paste evenly on the surface, leaving a 2 cm border at the far end.

6. 6

   Roll up the dough from the nearest end and seal the joint well.

7. 7

   Divide the dough into 3 pieces with a knife or bench scraper.

8. 8

   Arrange the dough in a greased tin with the cut ends facing up.

9. 9

   Cover with plastic wrap (I used a shower cap I bought at a dollar shop).

10. 10

    Leave to proof at about 95F/35C for about 40 minutes until the dough swells to 2 cm below the edge of the tin.

11. 11

    Bake first at 390F/200C for 5 minutes, then reduce the temperature to 340F/170C.

12. 12

    Bake for another 20 minutes (it burns easily, so cover with aluminum foil if necessary).

13. 13

    After baking remove from the oven and drop the bread from a height of 30 cm to remove excess air.

14. 14

    This is the bread I made this time.

15. 15

    It doesn't look great, unfortunately...I might make it into a braided shape before baking next time.

* Per serving · 4 servings · Values may vary.

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