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Shokupan 食パン
Makes 1 loaf
| prepMake yudane the night before: mix 50 g bread flour with 40 ml boiling water, cover, refrigerate overnight | ||||||
| 150 ml / 150 g milk, room temperature | Combine wet ingredients | Add flour & salt, knead 20 min | First rise 45–60 min, 86°F / 30°C | Divide, bench rest 20 min, shape | Second rise 30 min, bake 365°F / 185°C, 25–30 min | Cool on rack |
| 15 g / 1 tbsp sugar | ||||||
| 10 g / 1 tbsp unsalted butter, room temperature | ||||||
| 3 g / 1 tsp dry instant yeast | ||||||
| yudane (prepared dough from night before) | ||||||
| 200 g bread flour | ||||||
| 5 g salt | ||||||
| 1 egg, whisked (optional, for egg wash) | ||||||
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