Light and Airy Domed-Top Shokupan (Square Loaf Bread)

Light and Airy Domed-Top Shokupan (Square Loaf Bread)

I made a shokupan (square loaf bread) just like one you can buy at a bakery. The crust is crispy, and the crumb is moist and chewy. This is a terrific shokupan recipe.
It's delicious.

Ingredients: 1 1.5 loaf size pan worth (amounts for 1 loaf size in parentheses)

Ingredient Name
1.5 loaf size (1 loaf size)
Bread (strong) flour
420 g (280 g)
Dry yeast
4.5 g (3 g)
Skim milk powder
35 g (23 g)
35 g (23 g)
7.5 g (5 g)
35 g (23 g)
330 g (200 g)


1. I made a 2-loaf size loaf (in a double-sized bread pan) this time. Start by putting all the ingredients in your bread machine, and let it complete the first rising.
2. Divide the dough into two pieces and let it rest for 10 minutes.
3. Once it is done resting.
4. Flatten the dough with a rolling pin.
5. Fold the dough up.
6. Roll the dough up from the bottom.
7. Do this with both pieces of dough... then place them in a square bread pan. Leave a gap between the two pieces of dough in the pan.
8. Let the dough rise a second time for 40 minutes at 40℃. It will be ready when it has risen to about twice the original size.
9. Preheat the oven to 200℃, then lower it to 190℃ and bake the bread for 20 minutes.
10. Once it is done baking, remove the bread from the pan immediately and place it on a cooling rack to cool.
11. If you prepare 2 loaves worth of ingredients, you can alternately make a 1.5 sized loaf and a mini bread loaf!

Story Behind this Recipe

I wanted to eat delicious bread. After many tries this the recipe I've finally achieved what I wanted.