Shokupan 食パン
Shokupan is a Japanese milk bread known for its exceptionally soft, fluffy texture achieved through the yudane method, which involves mixing hot water with bread flour the night before. This technique helps gelatinize the starches, contributing to a tender crumb. The dough, enriched with milk, butter, sugar, and a modest amount of yeast, is kneaded extensively and allowed to rise until doubled in size before shaping and baking. Its delicate texture makes it ideal for slicing and enjoying fresh with a variety of toppings or simply on its own as a soft sandwich bread.
Ingredients
Yudane
- 50 g bread flour *1
- 40 ml water above 194°F(90°C, boiling
Bread
- 150 ml milk 3, room temperature
- 15 g sugar
- 3 g instant yeast 2, dry
- 10 g butter unsalted, room temperature
- 200 g bread flour *1
- 5 g salt
Instructions
- Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4
- Pour the room temperature milk into a stand mixer bowl.
- Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.
- Add the bread, flour and salt.
- Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.
- When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.
- Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C) or until double the size.
- Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.
- Punch the dough down and cut the dough into two equal parts with a scraper and roll them.
- Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.
- Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.
- Fold the dough tightly not letting any air in towards the centre from left and right.
- Rotate the dough 90 degrees and roll it from one end.
- Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.
- Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.
- Start to preheat the oven to 365 °F(185°C).
- When the dough has risen to be level with the tin, it's ready to bake.
- Bake the dough for about 25 -30 minutes in preheated oven.
- Remove the bread from the tin and cool it down on a rack. * 5
- Whisk an egg, rightly brush over the bread dough.(Optional)
Notes
- Use bread flour with approximately 12% protein for optimal texture.
- The yudane starter should ideally be made the night before, but shorter resting times are possible with slightly reduced softness.
- Slicing is easier once the bread is fully cooled or the next day to prevent tearing.
- The recipe yields about eight 2cm thick slices, each approximately 150 calories.
- If no kitchen scale is available, use volume substitutes carefully as noted in the original measurements.
Nutrition Information
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 1112
% Daily Value*
| Calories | 1112kcal | 56% |
| Carbohydrates | 200g | 67% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 2396mg | 100% |
| Potassium | 448mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 495IU | 10% |
| Calcium | 199mg | 20% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.