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

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, an everyday shokupan square loaf bread. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Stock on Angelic Bakehouse & save. 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.

An Everyday Shokupan Square Loaf Bread is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. An Everyday Shokupan Square Loaf Bread is something which I’ve loved my entire life.

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

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

The "mountain" shape uses two (or sometimes more) rolls of dough baked together in one pan. Shokupan is also made in a Pullman pan, that is a bread pan with a cover. This results in a perfectly square loaf that is ideal for sandwiches. Japanese milk bread: shokupan "Japan is generally regarded as being a rice-based 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.1. The version in the top photo was made with my own homemade started. I used 150 g of starter and 220 ml of water.
  11. 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.

However, bread — or pan in Japanese, derived from the Portuguese word pão — is eaten almost as widely. […] The most ubiquitous type of bread in Japan is the white and pillowy square-shaped bread called shokupan, which simply means "eating. The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Shokupan typically comes in two shapes, yama (i.e. 'mountain,' with a lofty top) and kaku (the square-cornered style loaf). Milk and-or fresh cream are typically added for creaminess, or, for an.

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