SHOKUPAN (JAPANESE SANDWICH BREAD)

By stancec44

Shokupan is a soft and fluffy Japanese sandwich bread. One thing that sets it apart from other types of sandwich bread is the use of the Tangzhong method- adding a thick and creamy flour mixture with water or milk to the dough. This helps create the incredibly light and soft texture that lasts longer.

After forming the dough, it is first proofed in a bowl until double in size. The Shokupan can then be formed using either two or three rounds of dough. I opted for three purely because I like the look better, but you will get an even more light and fluffy bread with two. Each ball of dough is rolled out into a thin rectangle or ellipse, then folded into thirds before rolling up. It is placed in the prepared loaf pan with the other formed pieces of dough, allowed to rest some more, then baked until golden. Remove to a wire rack to cool to room temperature before slicing and serving.

Ingredients

• Tangzhong:
• Tangzhong:
• Tangzhong:
• 20 20 20 grams (3 tablespoons) bread flour
• 20 20 20 grams (3 tablespoons) bread flour
• 20 20 20 grams (3 tablespoons) bread flour
• 100 100 100 milliliters (1/2 cup) water
• 100 100 100 milliliters (1/2 cup) water
• 100 100 100 milliliters (1/2 cup) water
• Shokupan:
• Shokupan:
• Shokupan:
• 1 1/2 1 1/2 1/2 teaspoons active dry yeast
• 1 1/2 1 1/2 1/2 teaspoons active dry yeast
• 1 1/2 1 1/2 1/2 teaspoons active dry yeast
• 150 150 105-115˚F milliliters (2/3 cup) milk lukewarm, 105-115˚F
• 150 150 105-115˚F milliliters (2/3 cup) milk lukewarm, 105-115˚F
• 150 150 105-115˚F milliliters (2/3 cup) milk lukewarm, 105-115˚F
• 3 3 3 tablespoons granulated sugar
• 3 3 3 tablespoons granulated sugar
• 3 3 3 tablespoons granulated sugar
• 400 400 400 grams (3 cups) bread flour
• 400 400 400 grams (3 cups) bread flour
• 400 400 400 grams (3 cups) bread flour
• 1 1/2 1 1/2 1/2 teaspoons salt
• 1 1/2 1 1/2 1/2 teaspoons salt
• 1 1/2 1 1/2 1/2 teaspoons salt
• 25 25 25 grams (2 tablespoons) unsalted butter room temperature
• 25 25 25 grams (2 tablespoons) unsalted butter room temperature
• 25 25 25 grams (2 tablespoons) unsalted butter room temperature

Preparation

Step 1

Tangzhong:
In a small pot, whisk together the 20 g bread flour and 100 ml water over medium heat. Continue to whisk until the mixture reaches a thick, pudding-like consistency. Remove from heat and allow to cool to a lukewarm temperature.

To make the Shokupan:
In a small bowl, sprinkle yeast over the lukewarm milk and sugar. Mix together and allow to sit until frothy, about 10 minutes.

In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour and salt.
Mix in the Tangzhong mixture and yeast with milk and sugar. Slowly mix in pieces of the butter until the dough completely comes together. It should be smooth and slightly tacky. If it is too dry, add a little more water. If it is too sticky to handle, add a little more flour.

Grease a large bowl with butter or oil and add the dough, turning to coat. Cover and allow to rest at room temperature in a warm place until doubled, about 1 hour.

On a lightly floured surface, punch down the dough and divide into 2-3 equal pieces. Form each into a smooth ball, cover, and allow to rest for 20 minutes.

Grease a loaf pan with butter.

On a lightly floured surface, roll one ball into a thin rectangle or ellipse. Fold the dough up lengthwise in thirds and pinch together the ends to seal. Roll the dough up lengthwise, sealing the seam, and place in the loaf pan with the spiraled edges facing the long sides of the pan and the seam facing down. Repeat with remaining dough. Cover and allow to rest until the dough puffs up and fills in the pan, 40 minutes to 1 hour.

Preheat oven to 350˚F.

Bake the dough in the preheated oven until golden brown with a solid crust, about 35 minutes. Remove from the pan to a wire rack to cool to room temperature before serving.

The Shokupan can easily be frozen after cooling to room temperature.