Japanese Pullman bread called Shokupan is a simple bread.
Despite that (or because of that), little things do matter.
For the longest time I thought milk instead of water results in softer bread, but apparently that is not the case.
This is the first time I used water instead of milk.
And it turned out great!
3 thoughts on “Shokupan Bread
Reiko the loaf is beautiful. Keep in mind that milk contains protein. As in egg, protein molecules want to come together an bind up. So in essence, the protein in milk adds a bit more structure, flavor and browning to your bread and you could say, a bit of “toughness” so to speak as compare to water to to the protein molecules finding each other and binding/locking up. Your water bread is more “relaxed.”
Reiko in reply to Lori Fox
Super interesting! I love learning about food especially when things are explained scientifically like this. It really makes sense, and your description that my water bread is more “relaxed” is right-on!
Ooops, sorry for all of the typos! Hope the gist of what I said makes sense.