Standard Shokupan - Plain Bread Loaf. Japanese fluffy white bread loaf - Shokupan My daughter loves shokupan, more than sweet breads. Shokupan means "eating bread" in Japanese and it is also commonly referred to simply as Japanese white bread.

It seems to stay fresh longer than most other ordinary homemade bread. The shokupan is the true workhorse. It makes a toast that pairs so perfectly with butter that you can eat it every single day. You can cook Standard Shokupan - Plain Bread Loaf using 7 ingredients and 14 steps. Here is how you cook that.

Ingredients of Standard Shokupan - Plain Bread Loaf

Prepare of Bread (strong) flour.
Prepare of Sugar.
It's of Honey.
You need of Dry yeast.
It's of Milk.
You need of Salt.
You need of Butter.

I love all bread but Japanese shokupan is my absolute favorite. So much so that back when traveling was a thing, Mike and I regularly went on shokupan hunts while in Tokyo. Bread and toast is on another level over there. Every time we flew home I would bring a loaf, tucked into a carry on bag that.

Standard Shokupan - Plain Bread Loaf instructions

Put all the ingredients in a bowl, and knead. Knead for at least 5 minutes..
Once the dough is kneaded, form into a ball, cover with a tightly wrung out moistened kitchen towel, and leave to rise for about 40 minutes..
If it has increased in volume to about 1.5 times its original size, and a hole made with a finger remains, it's good..
Deflate the dough and divide into 3 portions. Round off each portions, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes..
Butter a bread pan and dust lightly with some bread flour (the butter and flour here are not listed in the ingredients)..
Deflate the rested dough, and roll out into rectangles..
Fold one-third of one long side in..
Fold the other side in by one-third..
Roll up the dough from the end. Securely close off the end..
Line up the dough piece towards one end. Leave to rise again (2nd rising) for 40 minutes..
When it has finished rising, preheat the oven to 200 °C. If you brush the top with milk (not listed in ingredients) it will have a nice shiny finish. Bake at 200 °C for 20 to 25 minutes..
When the bread comes out of the oven, drop it from about a 20 cm height 2 to 3 times. Take the loaf out of the pan and leave to cool on a rack..
Enjoy!.
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Slice it thick, then toast it to golden. Measuring in grams is just plain more accurate than measuring by cups. You can also make Shokupan in a Pullman-type loaf pan with a cover, for a perfectly square loaf, that's. This cat-shaped bread by Neko Neko Shokupan is the perfect inspiration for your next baking session. Since the Japanese bakery only sells their adorable loaves online in Japan, why not roll up your If plain white bread is not your cup of tea, you can spice it up just like Neko Neko Shokupan's.