Japanese Shokupan Bread Recipe

Instructions

1. Sprinkle the yeast onto the warm water/milk. Let proof while you complete the next steps.
2. In the bowl of your mixer, stir together the flour, sugar and salt.
3. Whisk the egg into the yeast mixture, then add to the dry ingredients. Use a wooden spoon to mix until it comes into a ball and then switch to a dough hook and knead until the dough pulls away cleanly from the sides.
4. Add the room temperature butter and continue to knead, about 10-12 minutes, until very supple and the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. Transfer to a clean bowl and cover with plastic wrap.
5. Place in a warm spot and let rise until doubled, about 1 hour.
6. Take the dough and tip it out onto a lightly floured surface. Punch down lightly then roll out into a large oval.
7. Bring the two sides of the oval towards the middle.
8. Then roll up.
9. Place in a pullman loaf pan (I used a non-stick pan, lightly oil or butter your pan if it isn’t non-stick), cover and let proof until 1 inch below the top, about 40 minutes to 1 hour. Heat the oven to 355°F after the dough has been proofing for 30 minutes.
10. Slide the lid on the pan and bake for 40 minutes to 1 hour or until the bread is golden and cooked through. Remove from the pan immediately and cool on a wire rack. Slice and enjoy!