Shokupan (Japanese Milk Bread)

 

Shokupan is a traditional Japanese bread that has become increasingly popular in recent years, not only in Japan but also worldwide. It is a soft, fluffy, and pillowy bread that is perfect for sandwiches, toast, or simply eating on its own. Shokupan is a versatile bread that can be eaten with a variety of different toppings, making it a staple in many households. In this blog post, we will take a look at the traditional Japanese way of making Shokupan and provide a recipe with instructions so that you can make your own delicious bread at home.

History of Shokupan

Shokupan, also known as Japanese milk bread, has a fascinating history. It was first introduced to Japan during the Meiji era (1868-1912) by the French. At the time, bread was considered a luxury food that only the wealthy could afford. However, with the introduction of Shokupan, bread became more accessible to the general population, and it quickly became a staple food in many households.

In the early 1900s, Japanese bakers started to experiment with Shokupan, developing new techniques and recipes that would improve its texture and taste. One of the most significant changes they made was to incorporate milk into the dough, which made the bread softer and more flavorful. The addition of milk also gave the bread a unique aroma, which became a hallmark of Shokupan.

Today, Shokupan is a beloved food in Japan and is enjoyed by people of all ages. It is sold in bakeries, supermarkets, and convenience stores, and it is a staple in many Japanese homes. Shokupan has also gained popularity in other countries, with many bakeries and home cooks around the world trying their hand at making this delicious bread.

Traditional Japanese Shokupan Recipe

Ingredients:

• 500g bread flour

• 60g sugar

• 8g salt

• 8g instant yeast

• 250ml whole milk

• 50g unsalted butter

• 1 large egg

Instructions:

1. In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Mix well to ensure that all of the ingredients are evenly distributed.

2. In a small saucepan, heat the whole milk until it is warm but not hot. Add the unsalted butter to the milk and stir until the butter has melted.

3. Crack the egg into a separate bowl and beat it lightly with a fork. Add the beaten egg to the milk mixture and stir well.

4. Add the milk mixture to the dry ingredients and mix until the dough comes together. Knead the dough on a floured surface for 10-15 minutes until it is smooth and elastic.

5. Place the dough in a large greased bowl and cover it with a damp towel. Let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.

6. Once the dough has risen, punch it down and divide it into four equal pieces. Roll each piece into a ball and let them rest for 10 minutes.

7. Roll out each ball of dough into a rectangle shape, and then fold the rectangle in half so that the top edge meets the bottom edge. Press the edges together to seal the dough, and then roll the dough up tightly from one end to the other.

8. Place each roll of dough into a greased bread pan and let them rise for another 30-45 minutes, or until they have doubled in size.

9. Preheat your oven to 350°F (180°C). Brush the tops of the rolls with a beaten egg and bake for 25-30 minutes, or until they are lightly golden brown.