Red Bean Bread by Alex Castroverde
Growing up, my family would make a big deal of going to Chicago for two things: obviously the family, but also getting amazing Korean dishes. It was our once a month little vacation to grab all the essentials - kimchi, seaweed, spices, rice, etc. However, my favorite thing to grab is this Red Bean Bread.
After grabbing all the groceries, my family would drive by the nearest Korean bakery to buy 10 of these and share it amongst our extended family as an outside picnic treat. No matter how cold or how hot it is, we will all huddle together eating these Red Bean Bread and talking about life.
Filling Ingredients One can adzuki red beans 1-2 cups sugar, to taste 1 tbsp. bread flour
Dough Starter Ingredients 4 tbsp. bread flour 6 tbsp. water 6 tbsp. milk
Dough Ingredients 2 ½ cups bread flour, plus more for rolling 2 tsp. fast-acting yeast ½ cup milk ⅓ cup milk powder 1 stick unsalted butter, cubed 1 tsp. salt ½ cup sugar 1 egg 1 egg yolk, for egg wash 1 tbsp. water, for egg wash Sesame seeds, optional
PHOTO: Maria DiGiovanni
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