Hello, I’m Jane. Today, we’re going to make rectangular shokupan loaf recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Rectangular Shokupan Loaf Recipe
Rectangular Shokupan Loaf is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Rectangular Shokupan Loaf is something which I’ve loved my whole life.
To be with this particular recipe, we must prepare a few components. You can have rectangular shokupan loaf using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Rectangular Shokupan Loaf:
- Take 370 grams Bread (strong) flour (I used Haruyutaka blend)
- Get 70 grams Cake flour
- Take 1/4 tbsp Sugar (I used Tanegashima washed sugar)
- Make ready 1 1/2 tsp Salt
- Take 3 tbsp Skim milk powder
- Get 290 ml Lukewarm water
- Prepare 1 1/2 tsp Dry yeast (I used saf)
- Prepare 1 you can increase it from 25 grams~30 grams Unsalted butter (I used yotsuba)
Instructions to make Rectangular Shokupan Loaf:
- Put all of the ingredients into a bread maker and switch it on. Leave it up to the bread maker until the 1st rising is complete! ※The bread was also delicious baked with bread flour only
- After the 1st rising, take out the dough, deflate thoroughly, divide into 3 equal portions roll into smooth balls. Cover with a tightly wrung out moistened kitchen towel and rest for 10 minutes.
- After that, roll the dough out flat with a rolling pin, fold the sides in to the center, then roll out into a long piece of dough. Roll up the dough from the side closest to you. Form the other pieces of dough in the same way.
- Place all 3 formed dough pieces into a buttered bread pan with the seams facing down, Put the pan in the oven and leave to rise (2nd rising) for 40 to 50 minutes at 40 °C.
- When the dough has risen to about 1cm below the rim of the pan, take the pan out of the oven, put the lid on and wait for the oven to heat up. Be careful not to over-proof the dough. Preheat the oven to 200 °C.
- Bake at 190 °C for 30 minutes, and it is done. Each oven has its own peculiarities, so please bake this several times and adjust the time to suit your oven.
- I bought the rectangular 2-loaf size baking pan with lid from a mail-order baking supply shop called Cuoca. It’s priced very attractively at 1575 yen. Size (outer dimensions): Width 128 x length 275 x height 134 (mm).
So that is going to wrap this up with this distinctive dish rectangular shokupan loaf recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
