1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Japanese Soft and Fluffy Bread - Shoku-pan (食パン)
Jp

Preparations

  1. Step 1

    Measure all the ingredients. Melt the butter. 

In the bread maker pan put all the ingredients in the order shown above in "Ingredients" section. (water-->butter-->salt-->flour-->sugar--> yeast)

    Measure all the ingredients. Melt the butter.

    In the bread maker pan put all the ingredients in the order shown above in "Ingredients" section. (water-->butter-->salt-->flour-->sugar--> yeast)

  2. Step 2

    Put the pan in the bread maker and choose dough setting. Once it starts to move, add seeds and grains if you choose to use them.

Scrape the side of the pan with a spatula from time to time so the dough gets mixed evenly. And also this is the good time to check your dough. If it's too soft (sticking to the pan) add some flour, half a table spoon at a time. Or if it's too hard (you hear dough knocking hard on the side of the pan) add water, half a table spoon at a time.

    Put the pan in the bread maker and choose dough setting. Once it starts to move, add seeds and grains if you choose to use them.

    Scrape the side of the pan with a spatula from time to time so the dough gets mixed evenly. And also this is the good time to check your dough. If it's too soft (sticking to the pan) add some flour, half a table spoon at a time. Or if it's too hard (you hear dough knocking hard on the side of the pan) add water, half a table spoon at a time.

  3. Step 3

    After the dough cycle is done (mine takes about 1 hour and 30 mins.) Remove the dough from the pan and divide into two equally sized balls. 

On a floured surface, knead each dough balls lightly squeezing out big air bubbles.

Let them rest for 20 mins in room temperature, covered with a damp paper towel or a cloth.

    After the dough cycle is done (mine takes about 1 hour and 30 mins.) Remove the dough from the pan and divide into two equally sized balls.

    On a floured surface, knead each dough balls lightly squeezing out big air bubbles.

    Let them rest for 20 mins in room temperature, covered with a damp paper towel or a cloth.

  4. Step 4

    Knead the dough gently again to push out big air bubbles from the dough.

Put the dough in a greased pan (I use Pam spray for that) and proof the dough for 1 hour or until the dough is about 80% of the height of the pan. (I know I have over proofed a bit this time.)

    Knead the dough gently again to push out big air bubbles from the dough.

    Put the dough in a greased pan (I use Pam spray for that) and proof the dough for 1 hour or until the dough is about 80% of the height of the pan. (I know I have over proofed a bit this time.)

  5. Step 5

    You can leave the lids open to make English style (dome shape, shown in a pic above) Shokupan or close the lid to make normal ones. (square)

Preheat the oven to 392 Fahrenheit or 200 Celsius and bake for 18 mins.

    You can leave the lids open to make English style (dome shape, shown in a pic above) Shokupan or close the lid to make normal ones. (square)

    Preheat the oven to 392 Fahrenheit or 200 Celsius and bake for 18 mins.

  6. Step 6

    Remove the bread from the pans immediately and cool on the wire rack until the bread is cool to touch.

Put the bread in plastic bags to keep them soft and moist.

    Remove the bread from the pans immediately and cool on the wire rack until the bread is cool to touch.

    Put the bread in plastic bags to keep them soft and moist.

  7. Step 7

    I used these pans I ordered from a Japanese bake-ware wholesale shop by the way.

They look like they are tarnished and dirty but they are not. They are that color because I pre-baked the pans with oil  for several times.

By doing this, the dough won't stick to the pan very much. Remember to never to wash them otherwise the coating will wear off and you have to bake the pans again.

    I used these pans I ordered from a Japanese bake-ware wholesale shop by the way.

    They look like they are tarnished and dirty but they are not. They are that color because I pre-baked the pans with oil for several times.

    By doing this, the dough won't stick to the pan very much. Remember to never to wash them otherwise the coating will wear off and you have to bake the pans again.

  8. Step 8

    Please go to my blog for more tips about this recipe!

http://umebonanza.blogspot.ca

    Please go to my blog for more tips about this recipe!

    http://umebonanza.blogspot.ca

  9. Step 9

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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