TOMATO SHOKUPAN | Fluffy and Moist Japanese Bread for summer (EP283)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness while reducing saturated fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

ripe tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes provide convenience without sacrificing taste.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a milder flavor, while paprika adds color.

Combine bread flour, sugar, salt, and instant dry yeast in a mixing bowl.

Add water and mix until a dough forms.

Knead the dough until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise until doubled in size.

Preheat the oven to 350°F (175°C).

Prepare the tomato filling by mixing canned diced tomatoes and dried basil until combined.

Roll out the dough, spread the tomato mixture, and sprinkle with any additional toppings if desired.

Roll the dough into a log and place it seam-side down in a greased loaf pan.

Cover and let rise again until doubled in size.

Brush the top with beaten egg for a golden crust.

Bake in the preheated oven until golden brown and hollow-sounding when tapped.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens