Breads (Yeast) - Loaves
Soft and Fluffy White Sandwich Bread
May 25, 2020
| Recipe by Bake with Paws
This bread is cotton-soft, fluffy and stays fresh quite well for around 2 - 3 days. I could not believe it myself that this Straight Dough method could yield a better shelf life bread almost like Yudane Method bread.
I have renamed this bread to "Easy Shokupan".
Recipe - Kindly click here "Easy Shokupan Recipe"
Labels:
Breads (Yeast) - Loaves,
Can I bake this using bread maker ?
ReplyDeleteYes, it should work too. Thanks
Deletewill it work if milk is replaced with soy milk, and butter with coconut oil, and Japanese bread flour with gluten free wholemeal flour?
ReplyDeleteHi, replacement of soy milk and coconut oil is ok. But, gluten free wholemeal flour will not get this soft and fluffy result. Thanks for asking.
DeleteHi, shall we always scald milk for every bread recipe including recipe that uses tang zhong or yudane method? Thank you
ReplyDeleteBy right apply to all recipes for using fresh milk. But, I always forgot to scald and didn't see any differences.
DeleteHi, what's the purpose for boiling milk? Could i ignored this step?
ReplyDeleteHi, Yes you can ignore this step. I usually forgot about this. The purpose of boiling milk is to kill the enzymes. The ensymes may weaken the gluten development.
DeleteCheers :)
Hi..
ReplyDeleteCan i mix the wholemeal flour to this recipe? Thx
Hi, yes you can. But, use about 25% of total flour is enough. The texture will not fluffy and soft if use too much wholemeal flour.
DeleteYou can check out my wholemeal Bread recipe here:
https://www.bakewithpaws.com/2017/07/wholemeal-bread_19.html
Cheers :)
Hi,can i know how many gram for 1 1/4 tsp of yeast
ReplyDeleteHi, thanks for reading this recipe. It is about 4g. I used the following link to convert:
Deletehttps://www.traditionaloven.com/culinary-arts/baking/dry-instant-yeast/convert-tea-spoon-tsp-to-gram-g-of-instant-yeast.html
Cheers :)
I m having hafele oven, using for the first time for breads. Should i make bread on conventional cooking mode or convection mode?
ReplyDeleteHi, thanks for reading this recipe. I am not sure about hafele oven that you have. I think conventional is top and bottom heat and convection is fan-force. But, please double check your manual that come with your oven.
DeleteI usually used fan-forced for bread. Fan-forced always hotter than top and bottom heat usually.
Cheers :)
Thanks alot for ur reply. It is as u stated. 😊
DeleteMost welcome and hope you have found the answer. Cheers :)
Deletehow yo get the square shape..do u bake wt the covet closed...n how grams of dough to hv the straught top.like the picture
ReplyDeleteHi, thanks for asking. Yes, with lid on/covered. I have shown all the details on the recipe above. Please read the recipe above ya.
DeleteThanks:)
any tips to replace butter with avocados?
ReplyDeleteHi, thanks for reading this post. I have not tried avocados. But, you may want to try. Sounds possible.
DeleteCheers :)
Hello, thank you for sharing the recipe. There seems to be 2 recipes on this page. May i know which is the updated one? Thank you.
ReplyDeleteHi, thanks for reading this post. Archive Recipe is the old recipe. Please use the updated recipe appear first on this page.
DeleteCheers :)
Thanks for the recipe. I used bread maker to mix all ingredients for 15 mins and then waited 10 mins to build the window pane. It worked well. Put in the fridge overnight and complete 2nd proofing next day. The bread is soft, fluffy and moist. Even on the 4th day, I toasted a bit and it still soft and tastes good. Thanks for sharing the recipe.
ReplyDeleteHi, thank you for trying and your kind feedback. I love this bread too. My pleasure to share. Could you please share your bread in Instagram and tag me if you are in Instagram?
DeleteCheers :)