Shokupan･食パン

Instructions

1. Mix the lukewarm milk with the sugar, salt, honey and dry yeast. Set aside for approx. 10-15 minutes to proof.
2. Mix the flour with the proofing agent. Mix into a coarse dough in a food processor on a low setting.
3. Continue kneading on a low setting for a further 2 minutes.
4. Knead for 4 minutes on high speed.
5. Knead in the soft butter in pieces on a low setting until homogeneous.
6. Knead again at high speed for 4 minutes. A window test should now be successful, otherwise knead for longer.
7. Leave in the oven with the light on for approx. 40 minutes until it has risen three times. The dough has risen enough when the dough no longer springs back when you press it deeply with your finger.
8. Divide the dough into three parts and grind into round dough pieces. Cover with cling film and leave to rest for 15 minutes.
9. Meanwhile, the baking tin can be greased with a little butter.
10. Turn the dough pieces over and lightly flour them. Roll out into a rectangle with a rolling pin (approx. 15 x 25 cm).
11. Fold the rectangle together (fold in the left and right sides of the shorter side) and press together slightly.
12. Fold in the corners of the bottom side and roll up the rectangle.
13. Place the three rolls in the baking tin. The spirals should be facing inwards for the two outer rolls. The centre roll should be placed last.
14. Leave to rise in the oven for 30 minutes with the light on and covered with cling film.
15. Remove the baking tin from the oven and preheat the oven to 200°C fan oven. Continue proofing until the dough has reached approx. 80% of the height of the baking tin.
16. Bake in the oven for 25 minutes with the lid on.
17. Leave to cool on a wire rack for at least 30 minutes.