An Everyday Shokupan Square Loaf Bread
An Everyday Shokupan Square Loaf Bread

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, an everyday shokupan square loaf bread. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

An Everyday Shokupan Square Loaf Bread is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. An Everyday Shokupan Square Loaf Bread is something that I have loved my whole life. They’re nice and they look fantastic.

Great recipe for An Everyday Shokupan Square Loaf Bread. I wanted to make a simple, neutral ordinary bread to eat every day, so I substituted half the butter with vegetable oil to cut down on the base costs a bit. This shokupan is easy to make and we never get tired of it.

To get started with this particular recipe, we must prepare a few ingredients. You can have an everyday shokupan square loaf bread using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make An Everyday Shokupan Square Loaf Bread:
  1. Take 255 grams Bread (strong) flour
  2. Prepare 25 grams Cake flour
  3. Get 20 grams Skim milk powder
  4. Take 33 grams White castor or superfine sugar
  5. Prepare 5 grams Salt
  6. Make ready 5 grams Dry yeast
  7. Prepare 250 ml Water
  8. Prepare 10 grams Unsalted butter
  9. Make ready 10 grams Vegetable oil

Shokupan, which translates roughly as "eating bread" is a simple, every-day bread, with a soft crust and texture that is both soft and light, while also having a bouncy structure. Shokupan can be baked in two shapes. The "mountain" shape uses two (or sometimes more) rolls of dough baked together in one pan. I am lucky to have the opportunity to study in Japan, and my stay there was further enriched by the unique and interesting food culture.

Steps to make An Everyday Shokupan Square Loaf Bread:
  1. Put all the ingredients in a bread machine and knead until the gluten develops. I took it out of the machine once the kneading was done and rounded off the dough before the 1st rising. Check with a finger to see if it has risen enough (a hole made floured finger should not bounce back).
  2. Take the dough out and deflate. Divide into 2 to 3 portions, and round off each piece so that the surface is taut and smooth and pinch the seams closed. Cover with plastic wrap and rest for 10 minutes.
  3. When the dough has rested, deflate it again and roll out about 20 to 25 cm square. Fold into thirds lengthwise, roll up from the near side, and pinch the rolled end closed.
  4. Put the dough pieces in an oiled bread pan. Cover with plastic wrap and use your oven's bread-rising setting to let the dough rise for 40 to 50 minutes at 30-40°C (2nd rising).
  5. If you want a square loaf let the dough rest to about 80% of the height of the pan. If you want a loaf with a rounded top, let it rise until it's risen a bit higher than the rim.
  6. Preheat the oven to 180°C. When the oven has heated up, bake the bread for 30 minutes at 180°C and it's done. If it looks like the top is browning too fast, cover with a piece of foil.
  7. As soon as it comes out of the oven, drop the bread pan and all from about a 30 cm height to push out the steam. Take the loaf out of the pan.
  8. Dense and bouncy and yet light and fluffy. The result is a bread with a lasting moist, tender texture!
  9. This one is baked in a square shokupan pan. I turned this into sandwiches for an outing. Since the bread stays moist and soft, it was great even after some time had passed.
  10. This is a version with bacon and melting type cheese rolled into the dough.
  12. The version in the top photo was made with my own homemade started. I used 150 g of starter and 220 ml of water.
  13. When the bread has cooled down completely, I slice it into pieces and keep it in bags. It's moist and soft the next day.

Despite the array of food varieties there, there was one thing that I would have everyday, and it was none other than the humble shokupan (bread loaf). Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre. Japanese Milk Bread (Shokupan) Be the first to rate & review! This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam. Place dough, top-side down, on lightly floured work surface to deflate.

So that’s going to wrap it up with this exceptional food an everyday shokupan square loaf bread recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!