Japanese fluffy white bread - Shokupan
Serving Size
A loaf of bread (about 7 x 4.7 x 4.7 inch)
Prep Time
2 hours, 15 minutes
Cook Time
30 minutes
Total Time
2 hours, 45 minutes
Ingredients
- 340g bread flour ( or 335g/T65 and 5g/gluten flour)
- 230ml water
- 12g whole milk powder
- 30g sugar
- 6g salt
- 32g unsalted butter
- 5g active dry yeast
Instructions
- 1. Add water, bread flour, (gluten flour), sugar, salt, and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
- 2. After 5 min, add butter and add yeast in the yeast compartment.
- 3. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
- 4. Punch the dough down and divide it in 3 pieces. Cover it with a dry cloth. Let it rest for about 15min.
- 4. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing them in the center, and near the other end of the pan.
- Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
- 5. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
- 6. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.
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If you prefer to use a stand mixer rather than a home bakery :