Shokupan, or Japanese milk bread from Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home (page 177) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhb on October 14, 2023

    I used the USAPan small pullman pan because it is not made in China. The lid is made in China, however, so I put a piece of parchment paper over the top of the pan, put a 1/4 sheet pan on top of that, and then put a small, heavy pot on top of that. This pan is about 80% smaller than the one recommended in the book (which is made in China) but I forgot to reduce the recipe. It ended up perfect!

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