2.66 cups? Never trust a recipe that doesnt use weight measurements
LetsCookie
Japanese Shokupan Milk Bread
Yudane (starter):
3/4 cup bread flour (117 g)
1/2 cup boiling water
In a bowl, combine the bread flour and boiling water. Mix until a rough paste forms. Let it sit until it cools down to room temperature, then break it apart into small pieces.
Dough:
1 1/4 cups milk
2 2/3 cups bread flour (416 g)
2 1/4 tsp instant yeast (7 g)
2 TB sugar
1 1/2 tsp fine salt
2 TB soft butter (28 g)
In a mixing bowl with a dough hook, add the milk, bread flour, yeast, and the prepared yudane. Mix until combined, then let it rest for 15 minutes.
After resting, add the sugar and salt. Knead for about 5–6 minutes until the dough starts to come together and smooth out.
Add the soft butter and continue mixing until fully incorporated and the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it proof for about 1 hour, or until doubled in size.
Turn the dough out onto a lightly floured surface and divide into 4 equal pieces.
Flatten each piece into a thin rectangle.
Fold one side into the center, then fold the other side over it, then roll it up.
Place all 4 pieces into a greased Pullman loaf pan. Lightly spray the lid, place it on, and let it proof again for 60–90 minutes. The dough should rise and slightly push toward the edges.
Do not remove the lid before baking.
Bake at 350°F for 30 minutes.
Remove from the pan and let cool completely on a wire rack before slicing.
Honeybucket206
I couldn’t hear you, can you yell louder next time?
Ais4Alpaca
I must now make this
KitchenNazi
I’d try all your recipes if they were in grams. I don’t trust baking by volume. No precision 🤷
acceyan
Cheetahlover58
Cool pan where did you get it? Thx
Gmayfield
Do you find the method with the boiling water yudane yields better results than the more standard tangzhong method?
Nigmagal
Not the biggest fan of the yundane method but looks tasty
No_Tangelo5042
Did it come out dense??
sougherjo
30 minutes at 350 seems kinda short. I will make my shokupan/pullman white bread at a minimum of 38 minutes, and 45 for sourdough.
Manic5PA
So this is what Joe Biden is doing now
ThankuConan
TIL: People still post volumetric bread recipes on enthusiast sub-reddits. Making the jump from FB is hard.
MembershipEasy4025
Now I want egg salad sandwiches. Very good looking!
HialeahRootz
Great video and recipe….BUT that voice is suspiciously AI sounding.
fatenuller
God this looks so good. I am dying to make this bread, but I have literally never made bread before. Is this an ok place to start or should I try something easier first?
ihatemyjobandyoutoo
Honestly, that cross section says otherwise. The crumb should be super tight and not with big holes like that. Great loaf but not Japanese shokupan.
Logical-Revolution94
Damn a lot of the commenters in here are so unnecessarily critical lmao love your recipes and videos man. Thanks for making baking so approachable and fun
HonestWay111
So people can afford stand mixer, but not kitchen scale!
ClenchedThunderbutt
This is a very effective way to show a recipe. Good video
xpistou83
Is it possible to do this style but make it whole wheat? Or at least partially?
21 Comments
2.66 cups? Never trust a recipe that doesnt use weight measurements
Japanese Shokupan Milk Bread
Yudane (starter):
3/4 cup bread flour (117 g)
1/2 cup boiling water
In a bowl, combine the bread flour and boiling water. Mix until a rough paste forms. Let it sit until it cools down to room temperature, then break it apart into small pieces.
Dough:
1 1/4 cups milk
2 2/3 cups bread flour (416 g)
2 1/4 tsp instant yeast (7 g)
2 TB sugar
1 1/2 tsp fine salt
2 TB soft butter (28 g)
In a mixing bowl with a dough hook, add the milk, bread flour, yeast, and the prepared yudane. Mix until combined, then let it rest for 15 minutes.
After resting, add the sugar and salt. Knead for about 5–6 minutes until the dough starts to come together and smooth out.
Add the soft butter and continue mixing until fully incorporated and the dough is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it proof for about 1 hour, or until doubled in size.
Turn the dough out onto a lightly floured surface and divide into 4 equal pieces.
Flatten each piece into a thin rectangle.
Fold one side into the center, then fold the other side over it, then roll it up.
Place all 4 pieces into a greased Pullman loaf pan. Lightly spray the lid, place it on, and let it proof again for 60–90 minutes. The dough should rise and slightly push toward the edges.
Do not remove the lid before baking.
Bake at 350°F for 30 minutes.
Remove from the pan and let cool completely on a wire rack before slicing.
I couldn’t hear you, can you yell louder next time?
I must now make this
I’d try all your recipes if they were in grams. I don’t trust baking by volume. No precision 🤷
Cool pan where did you get it? Thx
Do you find the method with the boiling water yudane yields better results than the more standard tangzhong method?
Not the biggest fan of the yundane method but looks tasty
Did it come out dense??
30 minutes at 350 seems kinda short. I will make my shokupan/pullman white bread at a minimum of 38 minutes, and 45 for sourdough.
So this is what Joe Biden is doing now
TIL: People still post volumetric bread recipes on enthusiast sub-reddits. Making the jump from FB is hard.
Now I want egg salad sandwiches. Very good looking!
Great video and recipe….BUT that voice is suspiciously AI sounding.
God this looks so good. I am dying to make this bread, but I have literally never made bread before. Is this an ok place to start or should I try something easier first?
Honestly, that cross section says otherwise. The crumb should be super tight and not with big holes like that. Great loaf but not Japanese shokupan.
Damn a lot of the commenters in here are so unnecessarily critical lmao love your recipes and videos man. Thanks for making baking so approachable and fun
So people can afford stand mixer, but not kitchen scale!
This is a very effective way to show a recipe. Good video
Is it possible to do this style but make it whole wheat? Or at least partially?