There’s something so heartwarming about the smell of freshly baked bread wafting through the house. It brings back memories of family gatherings, lazy Sunday mornings, and the love that fills our kitchens. Today, we dive into a cherished recipe that warms the soul and feeds the heart: Shokupan bread, that perfectly soft, pillowy delight reminiscent of home.
Why make this recipe
Shokupan bread isn’t just any bread; it’s a slice of comfort, a treat that yields a beautifully tender crumb, perfect for toasting or savoring slathered with butter and jam. The whole process, from mixing the dough to watching it rise, creates a bond between generations. It’s a simple act that brings joy and togetherness, reminding us of the love baked into every loaf.
How to make Shokupan Bread
Ingredients:
- 50 g Bread flour
- 40 ml boiling water (above 194°F(90°C))
- 150 ml milk (room temperature)
- 15 g sugar
- 3 g dry instant yeast
- 10 g unsalted butter (room temperature)
- 200 g Bread flour
- 5 g salt
Directions:
On the eve of your baking day, let’s start with a little magic called Yudane. In a cozy bowl, mix the bread flour with that bubbling, boiled water. Stir it together until it’s a warm, inviting dough. Cover it up with cling wrap and place it in the refrigerator overnight — this little step will add a delightful depth to your bread.
The next day, it’s time to bring our ingredients together! Pour that gentle room temperature milk into a stand mixer bowl. Add in the sugar, butter, and yeast, letting the warmth of it all awaken those delightful flavors. Tear your chilled Yudane into small pieces and add it to the bowl too. Now, add the remaining bread flour and salt.
Attach the kneading hook to your mixer, setting it to low speed at first. Let the magic happen as it comes together and then, crank it up to a loving speed of 5 or 6. Knead that dough for about 20 minutes, until it sings the sweet tune of elasticity. When you finish, roll it into a perfect ball and place it into a greased bowl. Cover it with cling wrap, watching the dough rise like the sun on a summer morning — about 45 minutes to an hour or until it is double the size of its original self.
Now for the fun part! Dust your finger with flour and gently poke the dough. If it doesn’t bounce back, it’s ready for the next step. Punch it down, and let out all that pent-up excitement! Divide the dough into two equal parts with a trusty scraper, then roll them lovingly.
Allow these little dough balls to rest under a wet cloth for 20 minutes. After their beauty sleep, roll each piece into a rectangle, about 5.9 by 7.8 inches. Next, fold the dough tightly towards the center from both sides, making sure not to let in a whisper of air. Rotate the dough, roll it from one end to create a beautiful log, and place it into a lightly sprayed loaf tin facing the center. Cover with a damp cloth and let them rise again until they reach the size of the tin — about 30 minutes.
While your dough is puffing up, preheat your oven to 365°F (185°C). Once it’s ready to bake, place your dough in the oven for about 25 to 30 minutes until it’s golden brown and singing that fresh-baked bread song. Remove it from the tin and let it cool on a rack, a moment to take in the beautiful creation you’ve made. If you’re feeling indulgent, brush it lightly with an egg wash for that extra shimmer.
How to serve Shokupan Bread
Slice it up and enjoy it warm, a true feast for your senses. Toast it for breakfast, or use it for scrumptious sandwiches that will make the family swoon. Serve it alongside homemade jams or a hearty soup, and watch joy light up every face at the table.
How to store Shokupan Bread
Once it’s cool and you’re done swooning over the aroma, store your Shokupan bread in an airtight container or a ziplock bag at room temperature. It’ll stay fresh for a couple of days, though I bet it won’t last that long! If you have leftovers, you can always freeze slices for a later date – just pop them in the toaster, and you’ll have that fresh-baked feeling again in no time.
Tips to make Shokupan Bread
- Don’t rush the rising times; they’re key for that soft texture.
- Press down firmly but gently when kneading, allowing the dough to build strength.
- Adjust your oven temperature if needed; every oven behaves a little differently, much like families!
Variations
Try incorporating a hint of honey instead of sugar, or adding in some overnight dried fruit to create a sweet twist. This bread is a wonderful canvas, ready to carry the flavors of your creativity!
FAQs
1. Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for its higher protein content which gives the bread its structure, you can use all-purpose flour in a pinch. Just know the texture might be a touch softer.
2. What if I don’t have a stand mixer?
No worries! You can knead the dough with your hands; just give it a good workout for about 10-15 minutes until it feels smooth and elastic.
3. How can I tell if my yeast is active?
Before using, you can mix your yeast with warm water and a dash of sugar. If it bubbles and froths after a few minutes, you’re all set to create magic!
Baking is not just about making food; it’s about gathering together, passing down traditions, and sharing our hearts through the dishes we create. So, gather your loved ones, roll up your sleeves, and step into your kitchen where the scent of Shokupan bread will fill your home with warmth and love. Enjoy each slice, and remember, every loaf is a hug of comfort from my kitchen to yours.
Shokupan Bread
Ingredients
Method
- In a bowl, mix the 50 g of bread flour with 40 ml of boiling water until it forms a dough. Cover with cling wrap and refrigerate overnight.
- The next day, pour 150 ml of room temperature milk into a stand mixer bowl.
- Add 15 g of sugar, 10 g of unsalted butter, and 3 g of yeast.
- Tear the chilled Yudane into small pieces and add it to the bowl.
- Add the remaining 200 g of bread flour and 5 g of salt.
- Attach the kneading hook to your mixer, starting at low speed before increasing to a speed of 5 or 6.
- Knead the dough for approximately 20 minutes until elastic.
- Roll the dough into a ball and place it in a greased bowl, covering with cling wrap.
- Let the dough rise for about 45 minutes to 1 hour, or until doubled in size.
- Dust your finger with flour and poke the dough. If it doesn't bounce back, it's ready.
- Punch down the dough and divide it into two equal parts.
- Roll each piece into a rectangle of approximately 5.9 by 7.8 inches.
- Fold the dough tightly towards the center and rotate it to form a log.
- Place into a lightly sprayed loaf tin facing the center and cover with a damp cloth.
- Let the dough rise until it reaches the size of the tin, about 30 minutes.
- Preheat the oven to 365°F (185°C).
- Bake the dough for approximately 25 to 30 minutes, or until golden brown.
- Remove from the tin and let cool on a rack.