A Moment in Time

🍎📻

asa's tsugais

YOMI NO TSUGAI 黄泉のツガイ (2026)

Ingredients

Yield: About 10 servings

1 ½ teaspoons/5 grams active dry yeast 

⅓ cup/75 grams lukewarm water

1 cup/250 grams egg whites (from 7 to 8 large egg whites) 

1 cup/255 grams cottage cheese 

4 ⅔ cups/582 grams bread flour, plus more for dusting 

1 tablespoon kosher salt (such as Diamond Crystal) or 1 ½ teaspoons fine salt

Oil (preferably avocado or sunflower oil), as needed

In a large mixing bowl, combine the active dry yeast and lukewarm water and set aside to hydrate.

In a blender or food processor, combine the egg whites and cottage cheese and blend until smooth. Add the blended mixture to the yeast mixture and whisk to combine. 

Whisk the flour with a dry whisk in its container to remove any lumps and aerate the flour. Measure it and add it, along with the salt, to the wet ingredients. Stir to combine into a shaggy, sticky dough. 

Dust a work surface with flour and dump the dough on it. Dust your hands with flour to prevent them from sticking to the dough (or oil your hands with a little bit of oil). Knead the dough, using a bench scraper to help lift the sticky dough from your work surface as needed, for 5 to 6 minutes, or until it starts looking smooth. You can also knead the dough until smooth using a stand mixer or bread machine. 

Shape the dough into a ball and place it back in the mixing bowl. Cover and let rise in a warm spot for 1 hour, or until almost doubled in size.

Line a 9-by-5-inch or similar size loaf pan with parchment paper.

After the dough has doubled in size, punch it down to deflate it. Roll it into a log, then pinch the dough along the seam together. Place in the prepared pan, seam side down.

Let the dough sit in the loaf pan for 20 to 25 minutes, or until visibly risen and puffed up.

In the meantime, heat the oven to 400 degrees. 

After the dough’s second rise, make a slit along the middle using a sharp knife or razor blade. 

Bake for 40 to 45 minutes, or until it sounds hollow after a gentle tap on the crust. The top of the bread will brown pretty quickly. To prevent it from burning, cover loosely with a sheet of aluminum foil as soon as it turns crusty and brown.

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