Shokupan (Japanese White Bread)

For shokupan that's light and fluffy and has a naturally extended shelf life, we started by making yudane, a mixture of equal weights of boiling water and bread flour. We tore the yudane into pieces and mixed them with milk, which both cool... Read More

subheading: GATHER YOUR INGREDIENTS:

subheading: Yudane:

¾ cup (4⅛ ounces) bread flour

½ cup boiling water

subheading: Dough:

1¼ cups milk

2⅔ cups (14⅔ ounces) bread flour

2 teaspoons instant or rapid-rise yeast

2 tablespoons sugar

1½ teaspoons table salt

2 tablespoons unsalted butter, softened

View Nutritional Information i

subheading: KEY EQUIPMENT:

Pullman Loaf Pans

Stand Mixers (High-End)

note: BEFORE YOU BEGIN

We strongly recommend weighing the flour. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. If your dough clears the sides of the bowl before the time stated in step 3, continue mixing for at least the minimum time to ensure the proper structure. If using our favorite Pullman pan, the USA Pan 13 by 4-inch Pullman Loaf Pan & Cover, there's no need to grease it; for other pans, check the manufacturer's instructions. The loaf will continue to fill out the top of the pan while the oven heats, so be sure to wait at least 15 minutes between closing the lid and putting the loaf in the oven. We strongly recommend weighing the flour. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. If your dough clears the sides of the bowl before the time stated in step 3, continue mixing for at least the minimum time to ensure the proper structure. If using our favorite Pullman pan, the USA Pan 13 by 4-inch Pullman Loaf Pan & Cover, there's no need to grease it; for other pans, check the manufacturer's instructions. The loaf will continue to fill out the top of the pan while the oven heats, so be sure to wait at least 15 minutes between closing the lid and putting the loaf in the oven.

INSTRUCTIONS

FOR THE YUDANE: Mix flour and boiling water in bowl of stand mixer to form rough but uniform dough. When dough is cool enough to handle, lightly grease your hands and tear yudane into approximate 1-inch pieces.

Directions at cooksillustrated.com

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