Shokupan Recipe
Soft white bread also known as Japanese Milk Bread
Equipment
- 1 Shoku Pan baking pan with lid (12x12x25cm) OR
Ingredients
- 10 g active dry yeast
- 40 g sugar
- 420 ml water (lukewarm)
- 600 g bread flour
- 20 g milk powder
- 10 g salt
- 40 g butter (room temperature)
Instructions
- Oil the bread pan with oil or butter. Preheat oven at 400F (205C)
- In a bowl of a stand mixer, add yeast, sugar, and warm water, and whisk well. Let it sit for 5 minutes.
- Add bread flour, dried milk, and salt to the mixer bowl, and knead for 7-8 minutes with a dough hook. Then add soft butter and knead for another 7-8 minutes.
- When the dough becomes smooth, make it into a ball, then let it rise covered with plastic for about 1 hour or until doubled.
- Divide the dough into 4 pieces, make into balls, and put them in the pan side by side. Let it rise again about 45 minutes, covered, or until the dough rises to 3/4 of the height of the pan.
- Bake in the oven for 45 minutes. Remove immediately from the pan.