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Japan, Asia

Shio Pan (Japanese Salt Bread)

A Japanese bread rolled around a stick of butter and sprinkled with coarse salt, with a crisp base and a soft inside.

ServingsServes 2
Total cooking time40 min
First rise (60 min), bench rest (15 min), second rise (30 min)+ 1 h 45 min
DifficultyHard
About servings125 g of flour (4 rolls) is the smallest batch for the dough. With less, kneading and rising are uneven. Even if you choose 1 serving, make 4 rolls. Leftover rolls keep for one day at room temperature in an airtight bag, then freeze them. Reheat in a 180°C oven for 4 minutes.

Method

  1. Mix the flour, yeast, sugar, salt, milk and water, add the butter for the dough and knead for . When you can stretch the dough thin enough to see light through it without tearing, it is ready. Shape it into a ball, cover with cling film and leave in a warm place for 60 minutes, until doubled in size (first rise).

    Add in this stepStrong bread flour 125 gInstant dried yeast ½ tspSugar ½ tbspSalt ½ tspMilk (lukewarm) 45 mlWater (lukewarm) 35 mlUnsalted butter (for the dough, room temperature) 8 g

  2. Press out the air gently, divide into 4 pieces, shape into balls and rest for 15 minutes. Roll each piece under your palm into a teardrop shape with one thick end.

  3. With a rolling pin, roll each piece from the thick end to the thin end to 25 cm long. Put a cold butter stick on the thick end, roll it up and place it on the tray with the end underneath. Cover with cling film and leave to rise for 30 minutes. Meanwhile, preheat the oven to 220°C.

    Add in this stepSalted butter (5 g sticks, cold) 20 g

  4. Spray the rolls with water, sprinkle with a little coarse salt and bake in the oven at 220°C for . They are done when the tops are deep golden and the melted butter is sizzling underneath and the base is crisp.

    Add in this stepCoarse salt (flaky salt) ¼ tsp

    oven

  5. Move to a wire rack and cool for 5 minutes before eating. The base is crispest straight after baking.

Cook's tip

The butter sticks must be cold. If the butter melts while rolling, no hollow forms and all the butter runs out. Lining the tray with baking paper lets the bread soak the melted butter back up, so it tastes even better.

Cooking it at camp

It is easiest to make and bake the dough at home and bring the baked rolls. To bake at the campsite, line a Dutch oven with baking paper and use 16 coals on the lid and 8 underneath for about 220°C. Bake for 15 minutes.