![]() The next day, or at least 1 hour before baking, line a 9 × 5-inch Pullman loaf pan with parchment paper or grease it with butter. The dough should be fine for up to 24 hours. I prefer a longer rise, to give the flavor time to develop and to split up the labor. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. The dough will start out maddeningly sticky sprinkle up to 2 more tablespoons of flour, just as much as needed to knead. Alternatively, use a silicone spatula to scoop underneath the dough and fold it in on itself repeatedly. Knead in the bowl until it is smooth and elastic, 8 to 10 minutes. Mix the wet ingredients into the dry, until all of the flour is incorporated and a wet, sticky dough forms. When the yeast is foamy, add the egg and egg yolk, yogurt, and vanilla to the yeast-milk mixture and whisk to combine. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your f lour, since too much flour can make the dough dense. ![]() Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If the milk-yeast mixture does not foam, you may want to start over to make sure your yeast is active. Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes. Let the mixture cool slightly until warm to the touch but not hot, about 100☏ to 110☏. (This scalds the milk to kill any enzymes that might prevent the yeast from doing their thing.) If you find a film on the surface of the milk after heating it, just pour the milk through a sieve. Make the dough: the night before, or at least 2 hours before baking, in a small saucepan over medium heat, bring the milk just to a boil, 2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the microwave, about 1 minute. Being thousands of miles away from that fantastic bakery, it was only a matter of time before I felt the need to try to make this at home.”-JBF Award nominee Cynthia Chen McTernan I bought a half-loaf, and loved it so much that I convinced my husband to go back with me to buy a full one the very next day. The bread was shaped like four giant cinnamon rolls cozied together in a loaf pan, but with many, many more lay- ers, all beautifully laced with matcha glaze. This was where I found a gem that has stayed with me from my first bite all the way to writing this cookbook-a loaf of intricately swirled bread filled with matcha glaze and draped with the same alluring glaze on top. My favorite spot there is the Paul Bocuse Bakery, filled to bursting with arrays of every baked good you could imagine, from sticky slices of bruléed custard bread to savory ham-and-egg buns. “The department stores in Japan usually have majestic food halls on their basement level, and the Daimaru department store in Kyoto is no different.
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