Recipe: Shokupan Bread

April 6, 2022 | The Appalachian Homestead |

The internet overlords have decided that recipe posts should be complicated by long preambles and paragraphs regarding their history. However, when I am looking for a recipe- I just want the recipe. So, that’s just what you’ll get here….most of the time.

Starter:

  • 1/4c water
  • 1/4c milk
  • 1/4 c Bread Flour (not All Purpose)

Dough:

  • 2 1/4 c Bread Flour
  • 1 pk Active (not rapid) Dry Yeast
  • 1/4 c sugar
  • 2tbsp Sweeten Condensed Milk or Powdered Milk
  • 1 tsp salt
  • 1/2 c milk
  • 1/4 c very softened but not melted butter
  • 1 egg beaten

To make the starter

combine 1/4 c water, 1/4c milk, 1/4, bread flour in a small sauce pan over medium heat stirring constantly until it reaches mashed potato consistency. Remove and place in a bowl to cool.

To Make the Dough

In the bowl of your stand mixer with dough hook affixed combine

  1. Flour, salt, sugar, yeast and stir to mix before adding other ingredients.
  2. Add 1/2 c milk plus 2 tbsp sweetened condensed milk
  3. Add the cooled starter
  4. Add beaten egg
  5. Mix dough with hook on low for 5 minutes
  6. Add butter and continue mixing 5 mins now at medium speed.
  7. Lower speed to low and mix additional 5 mins
  8. Turn the sticky dough out into a greased large bowl and cover with plastic wrap. Sit in a warm place to proof for 1 hour or until doubled
  9. Turn dough out and divide into 4 equal portions
  10. Roll each portion into rectangles 5 inches by 7 inches and then shape each into small loaves and place all 4 loaves into a prepared well greased parchment lined loaf pan
  11. Cover with plastic and set aside to raise for 1 hour
  12. Brush surface with heavy cream or milk
  13. Preheat oven to 350° and place loaf into oven and bake approx 30 mins. If browning occurs too quickly tent with foil.