Shio Pan 塩パン (Japanese Salted Butter Bread)

Crisp on the outside and immensely fluffy and chewy on the inside, this buttery Shio Pan is a MUST TRY! Trust me, this recipe is SO easy and the wait is definitely worth it.

Tip: Start this recipe at night just before you head to bed and wake up to a perfectly fermented bread starter. Let the yeast work while you sleep!

Can't Wait? Let the Starter rest for at least 3 hours at Room Temperature instead of overnight. The bread may be slightly less fluffy but it's still pretty decent! (Would strongly recommend an overnight rise if you can wait hehe)

Prep: 10 mins | Dough Rising Time: 90 mins | Baking Time: 12 min | Makes 6 Pieces

Ingredients

(Bread Starter)

• 1/3 Cups Bread Flour

• 1/4 Tsp Salt

• 1/8 Tsp Instant Yeast

• 1/3 Cups Warm Water (slightly warmer than room temperature)

(Dough)

• 1 Cup Bread Flour

• 1 Tsp Instant Yeast

• 1/4 Cups Milk

• 1 Tbsp Granulated White Sugar

• 1 Tbsp Salted Butter (approx 15g), Chopped up into mini pieces

• 1/4 Tsp Salt

(Filling)

• 6 Tbsp Salted Butter, Chilled (Cut into small rectangles)

Directions

(Bread Starter) - Prepare the night before

1. Combine ingredients for the dough in a mixing bowl and stir well using a pair of Chopsticks or your hands. (The starter should feel moist at this stage)

2. Seal the bowl with Cling Wrap and refrigerate for 12 - 16 hours.

3. GET YOUR BEAUTY REST!

Note: After 12 - 16 hours, take your starter out of the refrigerator. You should see that the starter has doubled in size and is extremely sticky and elastic.

(First Rising of Dough) - Actual Day

1. In a large mixing bowl, combine the Bread Starter and the ingredients for the Dough (excluding the Butter and Salt) and knead till it comes together nicely.

2. Add the Butter and Salt and knead till dough is smooth and butter is well spread and melted into the dough.

3. Divide the dough into 6 pieces and transfer them to a baking pan.

4. Cover with Cling Wrap and let it sit at room temperature for 60 mins. In the meantime, prepare the butter which will be the filling.

(Second Rising of Dough) - Actual Day

1. Shape each dough into a triangular shape and press down on the dough

2. On the wide end, place 1 Tablespoon of the Chilled Butter and roll it towards the narrow end. Repeat for the other 5 pieces. (Lightly pull the dough while rolling so that it is nicely stretched and tight.)

3. Twist the ends of the bread so that it resembles a crescent shape. Cover with Cling Wrap and let it sit at room temp for 30 mins.

Here's a quick video of how I rolled the dough:

(Baking the Bread) - Actual Day

Note: Remember to put a sheet of baking paper on the pan.

1. Preheat the oven to 200°C.

2. Sprinkle some Salt on the centre of each dough and put it into the oven. In a separate small baking pan, add some boiling water and put it into the oven together with the bread.

3. Bake for 12 minutes or until the bread is golden brown.

Look at how crispy and fluffy the bread is! *ON SOUND*:

Made too much?

Store in an airtight container and keep at room temperature. Should keep well for 2 - 3 days. Reheat in the oven before eating!

Enjoy!

Signing off, Cher