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Cheese Curry Bread | 焼きチーズカレーパン

‘Cheese Curry Bread’, a recipe trial from one of my favorite bakery chef. His shop is located in a residential area of Takanawa (near Shinagawa Station) which his link to fb site – BOULANGERIE SEIJI ASAKURA. He seems to be French Bread baker studied in France and opened up his own shop in the posh residential area of Tokyo.
This bread is an all time favorite, Curry Bread.
We, Japanese love bread with fillings.Curry fillings, beef stew fillings, tomato sauce fillings…you name it. Any sauce well suited with bread will just do it, to find there is always a baker who have attempted to see what happens. Amongst the countless number of fillings, ‘Curry breads’ are rated amongst the top 5 (I think)…most likely to be the be around the gold or silver or bronze favorites in ranking.
So when I saw his recipe revealed, just like many, I could not resist making the BOULANGERIE SEIGI ASAKURA’s version of the CHEESE CURRY BREAD.He uses foccacia dough which was interesting.
Apparently his shop bakes a limited number per day, so people form a cue to buy his CURRY BREAD.

Foccacia dough with curry filling

A variation made with the same dough – Foccacia sweet syrup potatoes

Foccacia Dough Recipe –

  • 800g Strong Bread Flour
  • 200g Bread Flour for baguettes, french breads
  • 22g Salt
  • 2g Malt Powder
  • 2g Dry yeast
  • 50ml Extra Virgin Olive Oil
  • 680~700ml       Water
  • Filling – Cream Cheese 1kg / Curry Paste 2kg/Edam Cheese 100g


  1. The process is similar to making bread.
  2. Mix the flour + malt powder + salt in a bowl.
  3. Add warm water to the dry yeast and let it ferment under warm water for about 20minutes (before use).
  4. Add the dry yeast and water and mix (I use a bread kneader) for 5 minutes and then add the olive oil and knead for another 5 minutes.
  5. Let it rest at room temperature 25C for about 2 hours before placing it in the refrigerator for slow overnight proof.
  6. [ 1st Proof ] 2 hour @ 25C
  7. [ 1st Proof ] 20-24 hour @ 5C (Refrigerator)
  8. Leave the dough to return to room temperature before shaping.
  9. [ Shaping ] Cut the dough @ 100g
  10. [ Bench Time ] Leave the dough aside for about 20 minutes.
  11. [ Shaping ] Flatten each dough and wrap the cream cheese at the bottom.
  12. [ 2nd Proof ] 1 hours @ 30C / 86F
  13. Add the curry filling as per video. Dissect the top of the bread with a scissors, inserting 60g of filling. Spread the dough and seal off after insertion of filling. Any fillings can be used as an replacement but it should not be too watery but rather a paste like filling when filled into the bread.
  14. [ Baking] Sprinkle edam cheese and bake at 210C/410F for about 20minutes.

See the professional touch to shape the bread. (below) | 成形の手順
Cheese Curry Bread Recipe | チーズカレーパン @ 朝倉誠二レシピ

  • フランスパン用準強力粉・・・800g
  • 強力粉・・・・・・・・・・・200g
  • 塩・・・・・・・・・・・・・22g
  • モルトパウダー・・・・・・・2g
  • インスタンドドライイースト・2g
  • エキストラヴァージンオイル・50ml
  • 水・・・・・・・・・・・・680〜700ml


  • クリームチーズ・・・・・1kg
  • カレー・・・・・・・・・2kg
  • エダムパウダー・・・・・100g
  1. オリーブオイル以外の材料をニーダーで低速5分かけて捏ねる。全体がなじんだらオリーブオイルを加え、低速8分。
  2. 常温(25℃ぐらい)で寝かせる。乾燥しないようボールごとビニールシートで覆って2時間。
  3. 冷蔵庫(5℃)に入れ、20〜24時間かけて低温発酵させる。
  4. 生地を45分程度、常温に戻す。
  5. 作業台に打ち粉をして1個あたり100gに分割し、丸める。
  6. ベンチタイム。手粉を敷いたバンジュウに入れて20分置く。
  7. 成形。軽く押し平たくしてクリームチーズを包む。
  8. 四隅から生地をもってきて中央で重ね、ひねってつまむように閉じる。
  9. 軽く押し平たくしてホイロに入れる。32℃、湿度80%で60分間。その後霧吹きをする。
  10. カレーフィリングを詰める。生地にハサミで十字の切れ込みを入れて広げ、1個あたり60gのフィリングをのせて、広げた部分を閉じ合わせる。隙間が開いていてもOK。
  11. エダムチーズ粉末を適量かける。
  12. 焼成。210℃に温めたオーブンで約20分。


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