Shoku Pan (Japanese Style White Sandwich Bread)


Ingredients: (for 11cm x 9 ½ cm x 21cm non-stick Pullman loaf pan)

360g bread flour

24g caster sugar

12g full cream milk powder

6g salt

220ml water

6g instant dried yeast

24g unsalted butter (soften at room temperature)

Preparation Instructions:

  1. In a small bowl, add in ¼ cup of water together with instant dry yeast. Stir to combine and set aside for 5 minutes.
  2. In a mixing bowl, add in bread flour, caster sugar, full cream milk powder and salt. Whisk to combine. Create a well at the centre.
  3. Pour in the yeast mixture and gradually add in the remaining water to knead into a rough dough.
  4. Transfer the rough dough onto a working surface and knead until everything is well incorporated.
  5. Add in soften unsalted butter, knead until the dough become soft and elastic.
  6. Transfer the dough in a bowl and place in the cold oven for 1st round of proofing until doubled in size.
  7. Deflate the dough and divide the dough into four equal portions and shape into balls.
  8. Put the dough into the non-stick Pullman loaf pan side by side.
  9. Place the Pullman loaf pan in the cold over for 2nd round of proofing until the dough rises to ¾ of the height of the pan.
  10. Covered with lid and bake at 200C for 45 minutes.
  11. Remove the Pullman loaf pan from the oven and remove the bread immediately from the pan.
  12. Leave to cool completely before slicing.

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