Make the World’s Fluffiest Bread - Shokupan | What's Eating Dan?

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides healthy fats.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is more economical.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

In a bowl of a stand mixer, combine 1/2 cup boiling water with 3/4 cup bread flour to form a rough dough.

Mix until combined and let it cool enough to handle.

Break the udon into chunks and mix it with the rest of the dough ingredients.

Add milk, more bread flour, and yeast to the udon mixture and mix for a minute or two until the flour is evenly moistened.

Let the dough rest for 15 minutes (autolyse).

Add sugar and salt to the dough and knead until a nice dough forms.

Incorporate 2 tablespoons of softened butter into the dough.

Let the dough rise until doubled in volume.

Divide the dough into four equal pieces and flatten each into a square.

Fold each square into thirds and roll them up into a spiral cylinder.

Place the spiraled dough into a Pullman pan for the second rise.

Bake for 30 minutes until the internal temperature reaches over 195°F.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens