Japanese-style Pan de Cea

Ingredients

In this Japanese adaptation of Pan de Cea, we incorporate traditional Japanese ingredients and flavors to transform the original Spanish bread into a fusion delight. The addition of soy sauce, miso, and bonito flakes infuses the bread with umami flavors, creating a unique taste experience that combines the best of both cuisines. We alse have the original recipe for Pan de Cea, so you can check it out.

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 2 tbsp soy sauce 2 tbsp soy sauce
• 2 tbsp miso paste 2 tbsp miso paste
• 2 tbsp bonito flakes 2 tbsp bonito flakes
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 52g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt.
2. 2.
   In a separate bowl, mix together the soy sauce, miso paste, bonito flakes, and warm water until well combined.
3. 3.
   Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon until a sticky dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and shape it into a round loaf. Place it on the prepared baking sheet.
8. 8.
   Cover the dough with a damp cloth and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 25-30 minutes or until golden brown and crusty.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Soy sauce — Use a good quality soy sauce for the best flavor.
• Miso paste — Choose a mild or medium miso paste to balance the flavors.
• Bonito flakes — Look for bonito flakes made from real bonito fish for an authentic taste.

Tips & Tricks

• For a stronger umami flavor, you can add a small amount of dried shiitake mushrooms to the dough.
• Serve the bread warm with a side of soy sauce and wasabi for dipping.
• Experiment with different shapes and sizes for a fun twist on the traditional loaf.

Serving advice

Japanese-style Pan de Cea is best enjoyed warm. Slice it and serve it as an appetizer or alongside a bowl of miso soup for a delightful Japanese-inspired meal.

Presentation advice

To enhance the presentation, sprinkle some bonito flakes on top of the bread just before serving. The flakes will dance and curl due to the heat, adding an element of visual appeal.