Feb 19, '23
Shokupan with rice flour by The Happy Sky Bakery’s Motoko Hida McNutty
Using rice flour results in a bread with a crispy and fragrant crust, and a fluffy texture on the inside, creating a delightful contrast. Here’s a simple recipe.
• 250g wild farm T65 or breads flour
• Rice flour 13g
• Hot water 13g
• 15g granulated sugar
• 4g salt
• 5g instant dry yeast
• 25 g unsalted butter, at room temperature
• 160g lukewarm whole milk
• 15g whole egg
1. Put rice flour and hot water into a bowl, and mix well until it becomes smooth and runny.
2. In a large mixing bowl, combine the bread flour, sugar, salt, and instant dry yeast. Mix well. And add rice dough part in it.
3. Add the lukewarm whole milk, and egg to the bowl. Mix until the ingredients are fully combined and add unsalted butter and mix well.
4. Knead the dough by hand or with a stand mixer until it becomes smooth and elastic. This should take about 15-20 minutes.
5. Place the dough in a clean, oiled bowl and cover it with plastic wrap. Let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Punch the dough down and making a smooth round ball.
7. Grease a loaf pan with butter and line it with parchment paper. Place the dough into the loaf pan. I use the 12cm square cute tin.
8. Cover the loaf pan with plastic wrap and let the dough rise for another 30-40 minutes or until it has risen to the top of the pan.
9. Preheat the oven to 350°F (180°C).
10. Bake the bread for 22-25 minutes or until it is golden brown.
11. Remove the bread from the loaf pan and let it cool on a wire rack.
That’s it! You should have a delicious and fluffy Japanese bread that’s perfect for sandwiches or toast.