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1 Views· 15 September 2022

Japanese Milk Bread (Shokupan) 食パン

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JordanGood
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Japanese Milk Bread, or Shokupan, is possibly the best version of soft white bread! Known for its milky-sweet taste and pillowy softness, it’s enjoyed daily in Japan as breakfast toast and sandwich bread. If you’ve been searching for the perfect milk bread recipe, you’re in luck today. Here, I’ll show you two different styles: One with a rounded top and one with a flat top.

HOW TO GET A JAPANESE LOAF PAN ▶ https://bit.ly/japaneseloafpan
PRINT RECIPE ▶ https://bit.ly/shokupan

INGREDIENTS

For 1 Rectangular Shokupan Loaf (1.5 kin (斤) size)
▢250 g warm water (104ºF or 40ºC)
▢20 g sugar
▢7 g instant yeast (I use Fleischmann’s® bread machine yeast; 1 package of yeast (all types) weighs 7 g; make sure to use all the granules; to substitute active dry for instant yeast, use 25% more active dry; proof active yeast by dissolving it in the warm water from the recipe first until many small bubbles appear)
▢7 g kosher salt (Diamond Crystal; use half for table salt)
▢10 g honey
▢350 g bread flour (King Arthur)
▢20 g skim milk powder or nonfat dry milk powder (Bob’s Red Mill)
▢25 g unsalted butter (room temperature)

For Greasing
▢½ tsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for greasing the bowl)
▢10 g unsalted butter (room temperature; for greasing the pan; you can use cooking oil spray, but I like the taste of butter around the crust)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.co....m/japanese-milk-brea

#japanesemilkbread #milkbread #shokupan #justonecookbook


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Japanese Milk Bread (Shokupan) 食パン

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