Our Family's Favourite Bread with Crispy Crusts

Our Family's Favourite Bread with Crispy Crusts

This is a simple shokupan (square loaf bread) with a domed top. The dough is easy to handle, and you can make savory snack buns with this dough too.


Bread flour
220 g
Cake flour
80 g
Dry yeast
3 g
10 g
5 g
Milk + water (warm up to body temperature)
100 ml + 100 ml (water content should be 200 ~ 210 ml in total)
15 g


1. Put all the ingredients in a bread maker. Press start and wait until the 1st rising is done! When you are kneading by hand, knead all the ingredients except for the ones marked with✿. When the dough has come together, add the ✿ ingredients knead them in.
2. The 1st rising is finished! Take the dough out from the bread maker. You can just bake it in the bread maker if you prefer.
3. If you are forming the dough into a loaf, take it out from the bread maker.
4. Divide into 2 equal portions, and lightly roll into balls. You can put the dough balls just as-is in a bread pan to allow them to rise (2nd rising). If you are putting them into the pan to bake now, roll into nice round shapes, and close the seams completely.
5. Let the dough rest for 15 minutes.
6. Roll the dough out.
7. Fold the top and bottom flaps to meet in the centre.
8. Roll it up from one side.
9. And make cylinder shapes.
10. Put them to the sides in the pan, and cover with a tightly wrung out kitchen towel to allow them to rise (2nd rising).
11. When they rise to the top of the pan, the 2nd rising is done. Gently mist the dough to moisten it.
12. Bake in a preheated oven for 30 minutes at 190℃.

Story Behind this Recipe

I don't like the usual soft, weak crusts on shokupan (square loaf breads). In pursuit of shokupan with crispy crusts, I created this recipe.