10th Natural-Yeast Bread Baking Class

Let's make Mayonnaise Bread and Bread Pudding!

In February, we're going to hold a class on baking mayonnaise bread with
natural yeast. The same technique can be used to make bread with your
favorite cheese or dip. Bread pudding is a great way to use bread that's a
bit past its prime and a little stale. At the class, we'll show you how.

Time:Feb.12 13:15～17：00
Location: Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan
Cost: 3,000 yen (Material and facility usage fee)
What to bring: Apron and container for taking bread home
Application dead line:Feb.10 10:00 am

Class Description: This class will teach you how to make your own natural
yeast starter and use it to bake bread. Participants will also get to eat
freshly baked bread.

The instructor has been using a natural yeast starter to bake bread for over
15 years.

If you want to attend, send e-mail at:kaoru.gaganbo@gmail.com

天然酵母で作るマヨネーズパン＆パンプディング

Nippon GO!の料理教室、今年二回目のお知らせです。

［第10回　天然酵母液パン教室］

テーマ：天然酵母で作るマヨネーズパン＆パンプディング

天然酵母パンというと、ハード系のパンを想像しがちですが、実は材料を色々変えることで、実に様々な種類のパンが焼けます。ちょっとお弁当に持って行くのに便利な、惣菜パンも難しくありません。

2月は、天然酵母を使ってマヨネーズパンを作ります。これは、チーズや他のお好みのディップでも応用がきくので、一つ覚えて多くと、非常に便利です。

この他に、ちょっと日にちが経って硬くなってしまった天然酵母パンを、美味しく別の一品に作り変える、パンプディングも併せて作ります。 私たち日本人が、冷ご飯を美味しく食べるために色々工夫するように、パン文化圏の人々も硬くなったパンを食べきるために、様々な食べ方を考え出しました。これはそうしたレシピのひとつです。

日時：2012年2月12日　13:15～17：00

会場：月島社会教育会館４階　料理室
http://chuo-shakyo.shopro.co.jp/tsukishima

会費：３０００円 持ち物：エプロン、筆記用具

申し込み締め切り：2012年2月1o日 22:00

＃お持ち帰り用の天然酵母液をご希望の方は、申し込みのときに お知らせください。また、お持ち帰り用の容器（ふたが閉まる瓶がおすすめです）もご持参ください。

＃キャンセルの場合は、材料準備の関係がありますので、2月10日までにご連絡ください。ご連絡がない場合は、キャンセル料をいただきます。

＃焼きあがったパン、ご自分で捏ねたパン生地はお持ち帰りいただきます。

＃ご自宅にオーブンのない方には、オーブンを使わないでパンを焼く方法もお教えいたします。

問い合わせ先：nippongoing★gmail.com（★を＠マークに変えて送信してください）

How to Make Miso

Noppon GO! held a miso making class yesterday. This is the recipe we used.

【Ingredients】 For about 9lbs of miso

・Soy beans 2.2lbs.
・ Rice malt 2.2lbs.
・ Salt 1lbs.
・ Seed miso 9oz.
・ Salt to use as a weight 1.8lbs.
・ Alcohol for sterilization Small amount
(Shochu, vodka, etc. that is at least 35% alcohol)
・ Water for softening the miso mixture
(1.25 cups of the water left over from cooking the beans, and 1.5oz of salt)

【Things to Prepare】

・ Miso container For 2.2lbs. of beans, obtain a 1.5gal. container. Either a ceramic or porcelain enamel jar or pot will do.
・ Large pot or bowl (at least 12in. dia.). This is needed to mash the beans and mix in other ingredients.
・ Large pot (at least 12in. dia.) for boiling the beans.
・ Masher or food processor for mashing the cooked beans. You can also use a plastic bag and rolling pin.
・ Plastic wrap, ziplock bag, newspaper, and string

【How to Make】

■ One day ahead of time

Wash the beans and soak them overnight (about 12 hours) in a volume of water 3-4 times that of the beans. When soaked in water, beans swell to about double their dry size.

■ Next day

1. Boil the beans (3-5hrs.)
Drain the beans that have been soaking and add to them and a volume of water about double that of the beans. Boil for 3-5 hours. As water evaporates from the pot, add hot water as necessary. Once the beans become soft enough to squash with a finger tip, they are done.

2. Drain the beans

Use a strainer to drain the beans, but save about 1.25 cups of the cooking water. Add 1.5oz. of salt to the water you saved while it is still hot.

3. Mash the beans

Put the beans into a large bowl or food processor and mash them while they are hot.

If you use a food processor, the key is not to process too much at one time. Add some of the salted cooking water if the processor bogs down. If you have neither a large bowl or food processor, you can put the beans into a large ziplock bag and mash them with a rolling pin.

At this point, remove any rings or bracelets and wash your hands well

4. Sterilize the miso container

Sterilize the miso container by pouring boiling water into it, pouring the water out, letting the container dry, and then wiping the inside with a cloth soaked with alcohol.

5. Mix the malted rice and salt

Put the malted rice and salt into a large bowl.

Use both hands.

Lift contents up from the bottom of the bowl and gently rub your hands toward each other to mix the contents. It is important not to crush the malted rice grains.

6. Mix everything together

Add the mashed beans and the seed miso to the malted rice and salt mixture. Mix well until you can easily stick a finger into the mixture. If the mixture is too hard, add 2-3 tablespoons of the salted cooking water. Here, too, be careful not to crush the malted rice grains.

7. Form the miso mixture into balls

Form the miso mixture into balls about 3in. in diameter. Place 3-4 of these into the miso container and then flatten firmly them with the palm or back of your hand, pressing out any air bubbles in the process.

Repeat until all of the miso mixture is transferred to the miso container.

Make sure the surface of the miso in the miso container is flat and then sprinkle a couple pinches of salt over the surface. This salt, by the way, is not included in the amount specified in the ingredients section.

8. Cover the miso mixture

Sterilize the inside wall of the container above the miso by wiping with a cloth dampened with alcohol. Cover the miso with plastic wrap. Make sure no air can pass between the inside wall of the container and the wrap.

Fill a ziplock bag with salt and seal it to create a weight. Place the bag on top of the wrap. This salt-filled ziplock bag will put even pressure on the miso mixture.

9. Cover the container

Cover the container with its lid and then cover the whole top of the container with newspaper, pulling the sides down and holding everything in place with a string tied tight. Keep the miso container in a cool, dark place. The miso will be ready to eat in 6 months, but will taste even better if it is aged at least 10 months.