Anyone can make this hardly kneaded delicious Japanese White Bread (Shokupan) using the yudane method, a gel-like roux that keep the bread moist longer than ordinary bread. The interior texture is soft, fluffy and the crust is thin and flavorful. Cut thick, toasted, a great sandwich bread and makes fabulous French Toast.
YUDANE ROUX RECIPE (prepare in advance)
75g Bread Flour
85g Hot Boiling Water
(Mix together. Once cooled, place in fridge overnight to gelatinize.Take out from the fridge before using to return to room temperature)
DOUGH RECIPE (Yield 2 Loaves)
550g Bread Flour
70g Milk
200g Water
60g Heavy cream or whipping cream
60g Sugar
1 Teaspoon Instant Yeast
10g Salt
50g Unsalted Butter, softened
150g Yudane, room temperature
Bake in a pre-heated oven at 180C for 35 mins.
Loaf Pan Size: 20cmx11cmx10cm