Shokupan (Square Japanese Milk Bread)

Do not use this recipe on your sous vide, as this for the Anova Oven. It seems like they haven't updated the allowable temperature range in the recipe section. Actual Temperature: 395°F or 200°C Perfect for toast & butter, tamago or egg salad sandwich. You will need a shokupan bread pan. I recommend the Pullman Brand Shokupan bread pan (try saying that three times fast) found on Amazon if you don't have a fancy William's Sonoma near you.

Author

Xzwj1ffms8dqFVBAJExw3n

Prep Time: 01:35

Recipe Time: 00:30

Temperature : 200F / 93.3C

Ingredients

• All Purpose Flour
• Active Yeast
• Sugar
• Milk
• Water
• Butter
• Salt

Directions

1. 300 Grams, All Purpose Flour
2. 6 Grams, Active yeast
3. 21 Grams, Sugar
4. 6 Grams, Salt
5. Combine all dry ingredients except your active yeast in large bowl or in stand mixer bowl. Again, do not add your yeast into the bowl just yet.
6. Mix or whisk dry ingredients together.
7. 30 Grams, Milk
8. 180 Grams, Water
9. Combine wet ingredients to whisked or mixed dry ingredients in choice mixing bowl. Continue folding wet and dry ingredients together until they form a cohesive dough.
10. Add your active dry yeast into the cohesive dough. Continue folding until incorporated.
11. 15 Grams, Softened Butter (Real Butter, such as Keri Gold )
12. Knead by hand or use a stand mixer with a dough hook attachment.
13. Incorporate softened butter during kneading process into dough.