A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf

Name: A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf
Cuisine: American
Ingredients: 320 grams Bread (strong) flour; 20 grams Sugar; 10 grams Condensed milk (if you have some); 4 grams Salt; 40 grams Butter; 230 grams Milk; 4 grams Dry yeast

cookpad.japan @cookpad_jp

My daughter loves shokupan, more than sweet breads, more than savory filled breads. So! I thought I'd come up with an exceptional Pullman bread, and after much experimentation, this is it. It's great for sandwiches, but please enjoy it plain first. The moist, silky soft crumb is sublimely delicious.

When forming the dough in Step 4, the keys are to deflate it gently and thoroughly with a rolling pin, and to form both parts of the dough at the same time. This will make the loaf come out very nicely.
If you let the dough rise for too long, it will get unstable so let it rise with the oven preheating time in mind.
Please adjust the baking time and temperature depending on your oven. For 1 220 cm [86.6 in] x 10 cm x 11 cm loaf. Recipe by Youtank

cookpad.japan @cookpad_jp

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Ingredients

320 gramsBread (strong) flour
20 gramsSugar
10 gramsCondensed milk (if you have some)
4 gramsSalt
40 gramsButter
230 gramsMilk
4 gramsDry yeast

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Steps

1

Make the dough in a bread machine.
2

Deflate the dough, divide into two portions, and round off neatly.
3

Leave to rest for about 20 minutes. The photo shows the dough after it's rested.
4

Deflate the dough lightly, and then roll each piece out carefully with a rolling pin into rectangles.
5

(If you do both at the same time, the size will be even.)
6

Fold each piece of dough into thirds. Smooth down the seams.
7

Roll the dough up, and seal the seams firmly!
8

When both are rolled up...
9

...put the dough pieces seam side down in an oiled bread pan
10

Leave the dough to rise until it fills the pan about 80% of the way. Put the lid on after it's risen.
11

Preheat the oven to 200°C, and bake for about 30 minutes.
12

After the bread is baked, take the lid off and drop the pan from some height to "shock" it.
13

A rich square loaf is finished.
14

The white lines on the edges came out nicely too.
15

Slice thickly, and eat just as is.
16

The crust is thin and crispy, the inside is silky and tender.