Shokupan Japanese Bread Recipe

All i know is that it is a fabulous sandwich bread and makes the most incredible toast.

Shokupan japanese bread recipe. Bread 150 ml milk room temperature 3 15 g sugar 3 g dry instant yeast 2 10 g unsalted butter room temperature 200 g bread flour 1 5 g salt. Dairy is what makes shokupan extra flavourful. 10 g dry yeast 40 g sugar 420 ml water lukewarm 600 g bread flour 20 g dried milk 10 g salt 40 g butter room temperature. Using milk helps this loaf to become something out of this world as using butter adds even more taste and richness to this recipe.

The bread should be golden brown and have a hard crust. Remove the bread from the loaf pan and let it cool on a rack so that the bread doesn t continue to steam itself. You are a home baker. And wait for a few hours.

Shokupan or sometimes called japanese sandwich bread is a bread that somehow manages to be both light and fluffy yet with a bouncy crumb at the same time. Ingredients 6 cups unbleached bread flour plus more for dusting 1 3 cup nonfat milk powder 1 3 cup sugar 2 teaspoons kosher salt 2 1 4 teaspoons active dry yeast not rapid rise. In the bowl of a stand mixer fitted with a dough hook combine the flour sugar yeast and salt and mix for a few seconds just until evenly combined. Great recipe for japanese white bread shokupan with bread machine.

One whole 1 4 ounce envelope 1 1 3 cups whole milk heated until warm to the touch 110 degrees 1 stick plus 2. Japanese yudane bread ingredients 400g white bread flour 9g salt 7g dry yeast 300g full fat milk plus extra for brushing on the unbaked loaf 20g dry milk powder optional 35g unsalted butter cut into pieces and softened at room temperature plus extra for buttering the pan. Like any other milk bread this japanese bread has an amazing rich taste. Add egg milk and 1 2 cup.

Bake the loaf at 350 f for 35 minutes. Don t ask me how.