Rectangular Shokupan Loaf. Traditional Japanese bread is called Shokupan (食パン) which is basically pain de mie or milk bread and it is baked in a tin loaf pan. A wide variety of silicone rectangular loaf pan options are available to you, such as feature, material, and certification. Japanese milk bread is a big trend in Tokyo.
Known outside Japan as Hokkaido milk bread, within Japan it's 'shokupan', and it has cult status.
I used exactly the same recipe of Japanese Soft White Bread (Shokupan) and baked with the lid on to make it into a Pullman Sandwich Bread (Pain De Mie).
The original recipe is adapted from Chopstick.
You can have Rectangular Shokupan Loaf using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Rectangular Shokupan Loaf
- You need of Bread (strong) flour (I used Haruyutaka blend).
- It's of Cake flour.
- Prepare of Sugar (I used Tanegashima washed sugar).
- Prepare of Salt.
- It's of Skim milk powder.
- It's of Lukewarm water.
- It's of Dry yeast (I used saf).
- Prepare of you can increase it from 25 grams~30 grams Unsalted butter (I used yotsuba).
Great recipe for Rectangular Shokupan Loaf. You'll definitely need a loaf pan and I would recommend a rolling pin, but that's about it! Shokupan is what american white bread should be. A lot less air, and a lot better taste.
Rectangular Shokupan Loaf instructions
- Put all of the ingredients into a bread maker and switch it on. Leave it up to the bread maker until the 1st rising is complete! ※The bread was also delicious baked with bread flour only.
- After the 1st rising, take out the dough, deflate thoroughly, divide into 3 equal portions roll into smooth balls. Cover with a tightly wrung out moistened kitchen towel and rest for 10 minutes..
- After that, roll the dough out flat with a rolling pin, fold the sides in to the center, then roll out into a long piece of dough. Roll up the dough from the side closest to you. Form the other pieces of dough in the same way..
- Place all 3 formed dough pieces into a buttered bread pan with the seams facing down, Put the pan in the oven and leave to rise (2nd rising) for 40 to 50 minutes at 40 °C..
- When the dough has risen to about 1cm below the rim of the pan, take the pan out of the oven, put the lid on and wait for the oven to heat up. Be careful not to over-proof the dough. Preheat the oven to 200 °C..
- Bake at 190 °C for 30 minutes, and it is done. Each oven has its own peculiarities, so please bake this several times and adjust the time to suit your oven..
- I bought the rectangular 2-loaf size baking pan with lid from a mail-order baking supply shop called Cuoca. It's priced very attractively at 1575 yen. Size (outer dimensions): Width 128 x length 275 x height 134 (mm)..
I have baked this loaf over and over to get my daughter who only likes white bread says " Yummy". Shokupan, or sometimes called Japanese Sandwich Bread is a bread that somehow manages to be both light and fluffy Yes, Shokupan Toast is a thing and again, you owe it to yourself to experience it! Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base. It is a very light and fluffy bread with a springy texture that is lightly sweetened. Why do you need dry milk in bread?
