Home made Simple Petite Pain 手作りシンプルプチパン
Recipe type: Appetizers, Bread
Serves: 24 pieces

Well, todays Cooking Japanese Style is called Simple Pettie Pain or 手作りシンプルプチパン in Japanese. Here’s a great recipe that a very good friend has shared with me and she would like to share with everyone else. This is great for when you’re planning to have spaghetti or cheese macaroni for dinner. Or any meal that you would want to substitute the rice. Very easy to make and I hope you enjoy this recipe. Let’s see what ingredients we need to make our Simple Petti Pain.
  • 340-350ml warm water(about 35℃)
  • 3½ tsp sugar
  • 500g bread flour
  • 2½ tsp dried instant yeast
  • 1½ salt
  • jyo-shinko (rice flour)

  1. Pour the warm water into a large bowl, add the sugar and sifting 250g flour, mix until smooth with whipped.
  2. Add the dried yeast and mix, and sifting to 250g flour and salt. Knead the dough with your hand for about 10 min, and until smooth (you feel elasticity for yeast). Next, put the dough to a double plastic bag.
  3. Let stand in warm place (30℃)for 1 hour. When it in double volume, press down and out of dough from plastic bag. Divide the dough into 24 pieces, first, cut the dough into 4 equal pieces, and cut the one piece dough, divide to 6 equal pieces and shape to like a ball form.
  4. Line the dough on bread matt, put on order to another matt bread, wet towel, plastic bag, and let stand to for 13 min.( Not working the dough, always cover the wet towels).
  5. Coat the dough with the rice flour (jyo-shinko). Line the dough on a baking sheet(spacing), put on kitchen cloth, wet towels, plastic bag, and let stand for about 35-40 min in warm place(30℃), when it in double volume, bake for 16-18 min at 210℃ oven until golden brown.
  6. When the baked, let stand cool at room temperature.

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..