Aromatic Shokupan (Square Loaf) With Rice and Sake
Aromatic Shokupan (Square Loaf) With Rice and Sake

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, aromatic shokupan (square loaf) with rice and sake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Aromatic Shokupan (Square Loaf) With Rice and Sake is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Aromatic Shokupan (Square Loaf) With Rice and Sake is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook aromatic shokupan (square loaf) with rice and sake using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Aromatic Shokupan (Square Loaf) With Rice and Sake:
  1. Get ○Cooked rice that has cooled down
  2. Get ○Water
  3. Take Bread (strong) flour
  4. Take Sugar
  5. Prepare Salt
  6. Make ready Dry yeast
  7. Make ready Sake (or water if you don't have sake)
  8. Take Milk
  9. Get Unsalted butter
Instructions to make Aromatic Shokupan (Square Loaf) With Rice and Sake:
  1. Put the cooked rice and water in a pan, cover with a lid and bring to a boil. Turn off the heat and leave to cool with the lid on. The photo shows the pan of rice after it's cooled.
  2. Put all the ingredients except for the butter in a bread machine and switch it on. Add the butter 5 minutes in.
  3. Take out the dough and deflate it by punching it down lightly. Divide into 3 pieces and round off each piece. Rest for 20 minutes.
  4. When the dough has rested, punch each piece down lightly and roll out to about 20 x 25 cm. This is a very sticky dough, so flour your work surface, rolling pin etc. generously.
  5. Fold the dough in so that it overlaps a bit in the middle.
  6. Roll up from the end.
  7. Pinch the seams tightly closed.
  8. Line up the rolled dough in a greased bread pan towards one side. Leave for the 2nd rising. Start preheating the oven with the baking tray in to 160℃.
  9. The dough is done rising when the tops have risen a bit above the rim of the pan.
  10. Raise the oven temperature to 200°C and bake for 30 minutes. Once the top has become a dark golden brown, cover with a piece of aluminium foil to prevent it from getting too dark.
  11. When the bread is baked, drop the pan onto your counter from a height to push out the steam, take the loaf out and cook on a rack to finish.
  12. The crumb is finely textured, very moist and soft even the next day. It has a silky mouth feel. The bread doesn't get stale fast either. It's a substantial bread that fills you up.

So that is going to wrap this up with this special food aromatic shokupan (square loaf) with rice and sake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!