Simple Way to Prepare Super Quick Homemade Rectangular Shokupan Loaf
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Speedy Rectangular Shokupan Loaf. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rectangular Shokupan Loaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rectangular Shokupan Loaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Rectangular Shokupan Loaf using 8 ingredients and 7 steps. Here is how you can achieve it.
With a family of four, a square loaf of bread (1-loaf size) is gone in a day, isn't it? So I finally bought a 2-loaf size bread pan, researched the issue of 2-loaf breads for days, and finally got to the right baking time!
The rising time will vary depending on the season. This is just an approximation, so please check how the dough is rising with your own eyes.
☆For those of you that have a 2-rack oven, set the oven to 2-rack baking mode, and place the bread on the bottom shelf. Bake for 10 minutes at 190 °C, then reduce the heat to 170 °C and bake for 20 minutes. The bread will bake more evenly that way. Recipe by Gunnyara
Ingredients and spices that need to be Prepare to make Rectangular Shokupan Loaf:
- 370 grams Bread (strong) flour (I used Haruyutaka blend)
- 70 grams Cake flour
- 1/4 tbsp Sugar (I used Tanegashima washed sugar)
- 1 1/2 tsp Salt
- 3 tbsp Skim milk powder
- 290 ml Lukewarm water
- 1 1/2 tsp Dry yeast (I used saf)
- 1 you can increase it from 25 grams~30 grams Unsalted butter (I used yotsuba)
Steps 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).
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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Award-winning Rectangular Shokupan Loaf. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!