Shokupan

Texture; the bread is the main event

Tea, dry cider, or a quiet white. This is a toast table — keep the pour modest.

Stales into excellent next-day toast, cubes for eggs, or bread salad. Do not throw it.

• Bread flour1.1 lb
• Milk0.75 cups
• Butter3.5 oz
• Eggs2 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

30 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for shokupan, not a certified kitchen test.
2. Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 30 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 240 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Tea, dry cider, or a quiet white. This is a toast table — keep the pour modest.
8. Leftover route: Stales into excellent next-day toast, cubes for eggs, or bread salad. Do not throw it.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.