先日、また、日本のホームベーカリーを使ってパンを焼きました。ついてきた乃が美の生食パンのレシピの通りに焼いてみました。乃が美の生食パンって今も人気なのでしょうか。随分前になりますが、１度だけ日本にいたときに買って食べたことがあります。
小麦粉がが日本のものとは違うのでどうかなと思いましたが、とても美味しく焼けました。当日はふわっふわだったので手でちぎっていただきました。焼いたのは３日前ですが、当日少し引きちぎって食べた後、夫が朝食にトーストにして２日間食べ、その残りを今日、半分にスライスして（多分１枚３センチかもう少し厚みがあったと思います）（ランチをしっかり食べたので）分厚いトーストにしていただきました。３日間冷凍せずにジップロックに入れていただけですが、特に味や食感が変わったと感じませんでした。トーストせずに食べたときも美味しかったですが、トーストしてもさくっとして、ふんわりして、ほんのり甘くて美味しかったです。昔はハードブレッドが好きで柔らかい日本独特のパンはあまり美味しいとは思っていませんでしたが、最近はどちらも好きです。
I baked another loaf using our new Japanese bread maker the other day. The machine came with a special recipe as well as usual recipe book, it was a recipe for a special type of bread that was very popular in Japan some years ago (I don’t know if they are still popular or not), I remember it was quite expensive for bread and had bought one in Japan once.
I did follow the recipe but the flour I used is what we get here (very strong Canadian bread) so I wasn’t sure what it’ll be like but it came out very similar to what I remember. It’s extremely soft and fluffy so you can see the top is a little deflated. It’s difficult to explain what it’s like, but as it contains more butter than usual bread and also some cream so it’s a little more rich and a little sweeter than usual bread, but not as buttery or sweet or rich as a brioche. It also smells sweet.
It’s supposed to be eaten without toasting just ripping some off, but of course you can eat it however you would like. We had some by ripping it off, then my husband had a couple of slices (toasted) for breakfast. Then today we sliced what was left in half (so very thick, about 3 cm or a little thicker but light), toasted them and had a slice each instead of an evening meal (as we had a big lunch). It was crispy outside, very pillowy inside, a little sweet and delicious. It’s lovely without any butter or jam on although it’s great with them on, too. Even after 3 days (we just kept it in a ziplock without freezing), it seemed just as good as the first day. I didn’t use to be so fond of soft and sweet bread, I used to prefer hard and lean type, but these days for some reason, I enjoy the soft and sweet bread as well. Maybe I’m becoming more Japanese?
