The bread section of our freezer became pretty scarce, and it was time for me to bake some bread.
I try to make different types of bread so that we don’t have to eat the same type of bread for a long period of time.
I haven’t made Shokupan bread for a while, so I decided to make two loaves of Shokupan.
One regular and one with cocoa-cinnamon swirl.
They turned out great.
Soft, fluffy, light, yet perfectly moist.
I think I finally got the flour-water ratio right.
Adding the swirl was a last minute decision.
I added butter, cocoa, and cinnamon, but intentionally avoided sugar.
There is no added sweetness, but this combination was already flavorful.
It was perfect for my breakfast.
