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1
Knead the dough using a bread machine or by hand.
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2
Complete the 1st rising.
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3
Leave it to rise until it has doubled in volume.
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4
While the dough is rising, make the fold-in flavor sheet.
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5
Put all the sheet ingredients besides the butter in a bowl, mix well with a whisk and microwave for 2 minutes (at 500w).
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6
The photo shows a strawberry fold-in sheet in the making.
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7
Mix well again, microwave for 1 minute.
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8
Repeat 2 times.
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9
If the sheet becomes stiff in the meantime, use a rubber spatula to mix it.
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10
When it comes together in one mass, add the butter and knead it in.
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11
When you add the butter it will temporarily separate, but if you keep mixing it will come together again.
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12
Take the mass out onto a sheet of plastic wrap, spread out to about a 16 x 16 cm square, and put in the freezer.
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13
Take out the dough after the 1st rising process is done, deflate lightly and round off again.
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14
Cover so that it doesn't dry out and let it rest for 20 minutes.
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15
Flatten the dough into a 25 x 25 cm square, put the fold-in flavor sheet from Step 4 on top diagonally and fold in the corners of the dough to wrap it.
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16
Seal the seams of the dough tightly.
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17
Slowly roll the dough out about 50cm long.
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18
Fold the dough into thirds twice.
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19
See, Step 9 for details.
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20
After folding the dough into thirds twice, roll it out to about 30 x 52 cm.
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21
Cut the edges off to form a neat rectangle.
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22
Cut the rectangle into 10 equal pieces.
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23
Make a cut in the middle of the cut-off edge pieces and turn them inside-out a couple times to twist them.
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24
Hold both ends of the evenly cut pieces of dough, and twist three times.
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25
Fix securely on top of a sheet of kitchen parchment paper on top of a baking tray.
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26
Cover the tray with a bag and leave the dough to rise (2nd rising) for 40 to 60 minutes, until they have increased by 1.5 to 2 times their original volume.
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27
If any of the dough gets untwisted, re-twist it.
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28
Start preheating the oven to 190 C when the 2nd rising is halfway done.
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29
Brush the remaining beaten egg to glaze the bread, put into the preheated oven, lower the heat to 180C and bake for 15 to 20 minutes.
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30
Please adjust the time depending on your oven.
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31
10 twisted breads are done.
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32
This is strawberry twisted bread, using a strawberry jam fold-in sheet.
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33
This is twisted bread made by twisting the two cut edges using the method described in Step 9.
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34
I used the same type of fold-in flavor sheet to make marbled shokupan (square loaf).
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35
I used a strawberry fold-in sheet here..
