Light and Airy Domed-Top Shokupan (Square Loaf Bread). Today I want to share with you how to make "Shokupan" fluffy Japanese white bread."Shokupan" is one of the staple Japanese bread that you can find at any. This sandwich bread recipe is the Japanese sandwich bread shokupan, also known as the Hokkaido milk bread. It's light and airy with a crunchy top and bottom crust.

Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without You can also make Shokupan in a Pullman-type loaf pan with a cover, for a. The shokupan is the true workhorse. You can cook Light and Airy Domed-Top Shokupan (Square Loaf Bread) using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Light and Airy Domed-Top Shokupan (Square Loaf Bread)

It's of size Ingredient Name.
You need of Bread (strong) flour.
It's of Dry yeast.
You need of Skim milk powder.
It's of Sugar.
It's of Salt.
It's of Butter.
Prepare of Milk.

It makes a toast that pairs so perfectly with butter that you can It makes breads softer, fluffier and last longer. Put all the ingredients in your bread maker except for the shortening. Soft, fluffy and light as a cloud, Japanese milk bread - or shokupan - is having a moment in Tokyo right now. It may look like your average loaf of bread Tokyoites are enjoying shokupan in a variety of ways, too, both savoury and sweet: eating it plain, toasted or as a sandwich.

Light and Airy Domed-Top Shokupan (Square Loaf Bread) step by step

I made a 2-loaf size loaf (in a double-sized bread pan) this time. Start by putting all the ingredients in your bread machine, and let it complete the first rising..
Divide the dough into two pieces and let it rest for 10 minutes..
Once it is done resting..
Flatten the dough with a rolling pin..
Fold the dough up..
Roll the dough up from the bottom..
Do this with both pieces of dough... then place them in a square bread pan. Leave a gap between the two pieces of dough in the pan..
Let the dough rise a second time for 40 minutes at 40℃. It will be ready when it has risen to about twice the original size..
Preheat the oven to 200℃, then lower it to 190℃ and bake the bread for 20 minutes..
Once it is done baking, remove the bread from the pan immediately and place it on a cooling rack to cool..
If you prepare 2 loaves worth of ingredients, you can alternately make a 1.5 sized loaf and a mini bread loaf!.

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). This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread. Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread is perfect for breakfast with a bit of butter!