Ingredients:
3+ cups flour
1 cup kefir (or water)
1 tbsp amazake (or yogurt)
Dash salt
2 tbsp sugar
2 tbsp oil
*If you choose to use water or yogurt, the dough may not rise very well. You may add 1 tsp of baker's yeast to help.
Directions:
1. Mix together 2 cups of flour, 1 cup kefir, 1 tbsp amazake in a bowl, then cover and let it ferment in a warm place for 24 hours.
2. Add the salt, sugar, and oil. Mix and knead in the remaining 1 cup of flour. Knead for 10 minutes.
3. Cover and let the dough sit in a warm place until double in bulk, around 2-3 hours.
4. Punch down the dough and transfer to a loaf pan lined with parchment. Cover and let the dough sit in a warm place until double in bulk, around 2-3 hours.
5. Preheat oven to 350 F. Bake loaf for 45-50 minutes. You may need to reduce the heat down to 300 F after 30 minutes to prevent burning on the surface.
6. When ready, flip your bread out onto a cooling rack. To test for doneness, tap the bottom of the loaf with your finger and if it sounds hollow, it is done. Let the loaf cool before slicing.
