Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, soft and fluffy rich shokupan (square bread loaf) with cream. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook soft and fluffy rich shokupan (square bread loaf) with cream using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream:

1. Get 250 grams Bread (strong) flour
2. Make ready 140 ml Water
3. Get 50 ml Heavy cream
4. Take 45 grams Butter
5. Get 20 grams Sugar
6. Make ready 1 tsp Salt
7. Prepare 1 tsp Dry yeast

Instructions to make Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream:

1. Put all the ingredients in your bread maker except for the shortening. Set it to knead for 15 minutes and then rise for 40 minutes.
2. Once the first rising has finished, remove the dough from the bread maker.
3. Divide the dough into two pieces and place on a bread mat to let the dough rest for 10 minutes. ※ If you do not have a bread mat, put the dough on a piece of plastic wrap.
4. Wrap the dough in a plastic bag while it is resting to make sure it doesn't dry out.
5. This is how the dough looks when it has rested.
6. Use a rolling pin to roll each piece of dough into a square shape.
7. Fold the dough into thirds.
8. Roll it up vertically. Then do the same with the other piece of dough.
9. Lightly grease the bread pan with shortening. Put the two rolled pieces of dough with the end of the rolls facing down in the corners of the pan.
10. Let the dough rise a second time using the bread proofing setting of your oven, 40 minutes at 40℃. ※ If your bread pan has a lid, you can choose whether to use it or not!
11. This is how ithe dough when the second rising is complete.
12. Bake in the oven for 30 minutes at 180℃. Once it is done baking remove it from the pan while it is still hot, and leave it to cool on a rack to complete. This loaf was baked without the lid.
13. This photo shows a loaf baked in a square bread pan with the lid on.

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