Japanese Kakushoku (Square Milk Bread)

Name: Japanese Kakushoku (Square Milk Bread)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Japanese
Ingredients: 380 g bread flour; 40 g sugar; 7 g salt; 5 g dry yeast; 180 g milk; 90 g lukewarm water; 45 g butter, at room temperature; as needed oil spray or butter, for greasing

By May

A soft, fluffy, and slightly sweet Japanese Pullman loaf made with milk and baked in a lidded pan for perfectly square slices.

Prep: 2 hours · Cook: 26–30 min · Serves 8 · Cuisine: Japanese

Ingredients

380 g bread flour
40 g sugar
7 g salt
5 g dry yeast
180 g milk
90 g lukewarm water
45 g butter, at room temperature
as needed oil spray or butter, for greasing

Method

Add the bread flour, sugar, salt, dry yeast, milk, and lukewarm water to a bread machine. Knead for about 10 minutes, then add the room-temperature butter and continue kneading for another 10 minutes, for 20 minutes total.
Transfer the dough to a bowl, cover, and let it rise at 30°C (86°F) for 60–70 minutes, or until doubled in size.
Punch down the dough, divide it into 3 equal pieces of about 247 g each, shape each into a smooth ball, cover, and rest for 15 minutes.
Grease a 1.5-loaf Pullman bread pan and its lid with oil spray or butter.
Lightly dust the work surface with flour. Flatten one dough ball to deflate it, then roll it into a long oval.
Fold the left and right sides inward toward the center, gently patting down to release trapped air bubbles.
Flatten the dough lengthwise, then roll it tightly from the top down into a cylinder. Pinch the seam closed. Repeat with the remaining dough portions.
Place the three dough rolls seam-side down in the prepared pan, all facing the same direction.
Cover and let rise at 30°C (86°F) for about 50 minutes, or at room temperature for about 55 minutes, until the dough fills 80–90% of the pan.
Preheat the oven to 170°C (338°F) with a baking sheet inside.
Spray the inside of the pan lid with oil, slide the lid onto the pan, and place the closed pan in the oven.
Bake at 170°C (338°F) for 26–30 minutes, turning the pan halfway through baking, at about 13 minutes remaining, for even browning.
Remove the pan from the oven, tap it firmly on the counter to release steam, slide off the lid, and turn the bread onto a wire rack to cool.

Original: https://www.instagram.com/reel/DdI50kATlsJ/?stkn=aGMwcXlkM29wc2ox

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