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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, aromatic shokupan (square loaf) with rice and sake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Aromatic Shokupan (Square Loaf) With Rice and Sake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Aromatic Shokupan (Square Loaf) With Rice and Sake is something that I’ve loved my entire life.

Sake kasu or sake lees is the by-product of the sake production, the leftover fermented rice mass after pressing the sake. It is a wonderfully aromatic and flavour rich living thing that has a lot of potential as a cooking or baking ingredient. Sake lees is rich in vitamins, enzymes and live cultures like yeast and bacteria. Shoku Pan is a Japanese square loaf bread that is often eaten as toast or used for sandwiches.

To begin with this particular recipe, we must prepare a few components. You can have aromatic shokupan (square loaf) with rice and sake using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Aromatic Shokupan (Square Loaf) With Rice and Sake:
  1. Make ready 125 grams ○Cooked rice that has cooled down
  2. Take 130 grams ○Water
  3. Get 250 grams Bread (strong) flour
  4. Get 23 grams Sugar
  5. Get 5 grams Salt
  6. Get 3 grams Dry yeast
  7. Make ready 35 grams Sake (or water if you don't have sake)
  8. Get 20 grams Milk
  9. Make ready 23 grams Unsalted butter

Scrape off the dough that sticks to the bowl as needed. But bread is increasingly a part of the national diet, enjoying particular popularity in. Combine milk/water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth and all incorporated.

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.

Combine milk/water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth and all incorporated. Roll into a ball and place in a greased bowl. We love bread! "Shokupan", white square-shaped bread loaf is the most ubiquitous type of bread. It's sold everywhere from supermarkets to convenience stores all over Japan.

So that is going to wrap this up with this special food aromatic shokupan (square loaf) with rice and sake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!