Light and airy black sesame loaf bread made using the Poolish method. This loaf of…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
“Cottony” soft brown sugar raisin bread that are slightly denser in texture. These buns have a sweeter flavor from the Yudane, and remain soft and moist, even after 3 days!
How Different Is This Brown Sugar Raisin Bread?
This bread recipe uses the Yudane method, which originated from Japan, can help make the bread stay soft and fluffy for days.
To make the Yudane, you will just need to mix bread flour and hot boiling water together, the day / night before you make the bread. The heated starch will gelatinise and allow the dough to absorb and hold more liquid, thus the softer and moist bread. It also gives an unique “sweeter” flavor to the baked bread.
How To Make The Yudane?
It’s actually very simple to make the Yudane!
Unlike the Tang Zhong method, which needs boiling over the stove, for Yudane, you will just need to pour in hot boiling water to the flour and mix it well together.
Do take note that the hot water has to be at least 90C, so I would recommend using water that has just being boiled.
Once the Yudane is mixed well together, wrap it up in cling wrap and store in fridge overnight. It can appear slightly dry, but should be able to come together in a dough.
What Ingredients Are Needed For This Brown Sugar Raisin Bread?
We just need 8 simple ingredients:
- Bread Flour: I am using Prima’s unbleached bread flour, but you can use any type of high protein flour you prefer.
- Hot Boiling Water: Use the water immediately just after boiling it so that it will be hot enough.
- Whole Milk
- Unsalted Butter: I like to use Paysan Breton butter for its reasonable pricing for everyday use.
- Brown Sugar: I’m using brown sugar from Japan, which states 黑糖 on the package. I find that it gives a deeper flavor to the bread, compared to the usual brown sugar we get from supermarkets. You can definitely use the usual brown sugar or just caster sugar for this recipe if you don’t have any Japanese brown sugar in your pantry.
- Instant Yeast
- Salt: I use pink sea salt here, but you can use any type of salt you usually use in your cooking.
I also some milk to brush the top of the bread dough and sprinkled with some oats. The oats will stick to the dough surface better this way. This step is totally optional. You can simply just leave the top empty without oats or glaze.
>> MORE YUMMY BREAD RECIPES:
- Passion Fruit Cranberry Loaf Bread
- Kitty Bread Buns
- Pandan Killer Toast
- 5 Stars Soft White Bread
- Wu Pao Chun Champion Toast
How Do These Brown Sugar Raisin Bread Taste Like?
I LOVE IT!
The buns are soft and moist! While they are not super fluffy, they are very “cottony” and slightly dense in texture.
You will also find that these buns keep really well. On Day 3, the buns were still soft and not dry at all! So this simple step of mixing bread flour with boiling water, 1 day in advance, really do improve the texture of homemade bread.
I also enjoyed the subtle sweetness from the brown sugar and raisins in the bread. The natural sweetness of the bread dough is also enhanced by the Yudane, which allows the flavor of the wheat flour to better develop.
How Can I Store The Bread?
You can simply store these brown sugar raisin bread in airtight container in normal room temperature. The buns should keep well up to 5 days, however as it is quite moist, I would recommend to eat it within 3-4 days.