Persimmon Jam Bread (Hongsi Jam Sikppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Peel the soft persimmons and strain them through a sieve, then add them to a pot with the lemon juice and cook down into jam.
2. Mix the bread flour, salt, and instant yeast first, then knead while adding the egg, grapeseed oil, and lukewarm milk. * Be careful: if the liquid is above 60°C, the yeast can die.
3. Let the dough rise at room temperature for 1 to 2 hours (first rise), divide it into three pieces, and let it rise again for about 15 minutes (second rise).
4. Divide the dough into 8 pieces of 60 g each and roll each out thin like pizza dough with a rolling pin.
5. Spread persimmon jam on a rolled-out sheet of dough, lay another sheet on top, and repeat. Put a sheet without jam on the very top, then place it in a cube loaf pan brushed with a little grapeseed oil.
6. Bake the loaf pan in an oven preheated to 180°C for about 40 minutes. * If the top browns too much, cover it with parchment paper and keep baking until cooked through.