Shokupan bread

Votes: 3

Time: 6 hours 10 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 513, total fat 16 G., saturated fats 9 G., proteins 15 G., carbohydrates 76 G., fiber 3 G., cholesterol 83 mg, sodium 403 mg, sugar 10 G.

Japanese milk bread, shokupan, is the perfect white sandwich bread: super soft and fluffy, with a slightly sweet note. This version uses sourdough starter. Yugon A mixture of dough and milk, which helps make the bread softer and more moist. Don't be intimidated by the number of steps—the whole process is quite simple, and the results are well worth the effort. If you want straight-sided bread, use a Pullman loaf pan with a lid.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Starter

1/4 cup (35 g) bread flour
1/4 cup (60 ml) whole milk

Dough

2.5 cups (325 g) bread flour, plus extra for working with the dough
2 tbsp. l. (30 gr.) sugar
2 tsp (7 g) fast-acting yeast
1 tsp (4 g) fine salt
0.5 cups (120 ml) whole milk, room temperature, plus extra for greasing
1 large egg
4 tbsp (60 g) unsalted butter, room temperature, plus extra for greasing
Special equipment: electronic thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, bread flour, eggs, milk

Cooking the dish according to the recipe:

Make a pudding of dough and milk as a starterIn a small heavy-bottomed saucepan, combine the flour, milk, and 1/3 cup (75 ml) water until smooth. Place over medium heat and cook, stirring constantly, until thickened, about 3 minutes. Transfer the starter to a small bowl. Once cool, cover and refrigerate to rest and set, about 2 hours.
When the starter has rested for 2 hoursIn the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Add the milk, egg, and starter and mix on low speed until fully combined, about 3 minutes. Add the butter, 1 tablespoon at a time, and mix on medium speed, scraping down the sides of the bowl and the dough hook, until the dough is smooth, elastic, and slightly sticky, about 10 minutes.

Meanwhile, lightly grease a large bowl with butter. Generously grease a 22x10cm or 22x12cm loaf pan.
Form the dough into a ball and place it seam-side down in an oiled bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
Punch down the dough and roll it out on a clean work surface. Lightly flour the surface if necessary. Divide the dough into 2 pieces. Carefully shape each piece into a ball and place them next to each other, seam side down. Cover with a kitchen towel and let rest for about 15 minutes.
When the dough risesLightly flour a rolling pin and/or work surface, if needed. Gently roll out one ball of dough into a 15x22 cm oval. Fold the top edge of the oval to the center, then repeat with the bottom edge.
Roll the dough tightly and carefully place it in the prepared pan, seam side down, with one smooth side touching one side of the pan. Repeat with the remaining dough ball, placing it in the pan with one smooth side touching the other side of the pan. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 30-45 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 175°C.
When the dough is ready to bakeBrush the surface with a little milk and bake until the center of the loaf reaches 185°F (88°C), about 35 minutes. Carefully remove the loaf from the pan and place it on its side on a wire rack for at least 1 hour before slicing. If you slice the loaf while it's still warm, it will lose its fluffy texture.