Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Salt Bread (Shio Pan)
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- Level: Intermediate
- Total: 4 hr 45 min (includes rising and resting times)
- Active: 1 hr
- Yield: 12 breads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 179 mg
Crisp, buttery, soft and browned to perfection: these are the adjectives that describe these salt breads, which originate from Japan. The rolls, shaped like croissants, are stuffed with blocks of butter, enriching them even more. When they bake, some of the butter leaks out, making the perfect frying environment to help produce their iconic crunchy bottoms. After baking, the tops are basted with the remaining butter for extra richness and shine.
- Level: Intermediate
- Total: 4 hr 45 min (includes rising and resting times)
- Active: 1 hr
- Yield: 12 breads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 276
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 179 mg
Ingredients
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Directions
Special equipment:
a spray bottle for water- Heat 1/2 cup cold water in a small saucepan over low heat to 100 to 110 degrees F, 1 to 2 minutes. Whisk the yeast into the warm water and let sit until it starts to foam, 6 to 7 minutes.
- Pour the yeast mixture and milk into the bowl of a stand mixer fitted with a dough hook attachment. Add the bread flour, cake flour, sugar and kosher salt and knead on medium-low speed until a shaggy dough forms and the flour is hydrated, about 3 minutes. Remove the hook, leaving the dough in the bowl, then cover the bowl with a baking sheet and let rest at room temperature for 15 minutes.
- Re-attach the hook and knead the dough on medium speed until smooth, about 5 minutes. Knead in the unsalted butter until the dough is smooth, elastic and pulls away from the sides of the bowl, 2 to 3 more minutes. Shape into a ball and return to the bowl. Cover with the baking sheet and let rise in a warm area until doubled in size, about 1 1/2 hours.
- Line a large plate with parchment. Cut the whole stick of salted butter in half crosswise into 4-tablespoon half-sticks (you’ll now have 3 half-sticks of salted butter). Cut each half-stick in half lengthwise, rotate 90 degrees, and cut in half lengthwise again into 4 sticks, each measuring about 3/4 inch thick and 2 inches long. Transfer the butter to the prepared plate, leaving a small space in between pieces, and freeze until needed.
- Portion the proofed dough into 12 equal pieces, each about 2 1/4 ounces (65 grams). Working with 1 piece at a time, press the dough on a lightly floured work surface into a 5-by-2-inch rectangle with a long side facing you. Pinch the opposite edges along the longer sides together to form a rough cylinder. Gently roll 1 end to elongate slightly to about 6 inches and taper to look like a carrot. Place seam-side down on an unlined baking sheet, leaving about 1/2 inch of space between each. Repeat with the remaining dough pieces. Cover with a flipped-over baking sheet and let rest at room temperature for 15 minutes.
- Working with 1 “carrot” dough piece at a time, firmly press the dough into a triangle on a lightly floured surface with the tapered end facing away from you. Lightly dust a rolling pin with bread flour and gently roll the side closer to you into a 2-inch base. With one hand on the tapered end, roll the dough away from you into about a 20-inch-long triangle (with the 2-inch base and 1/8 inch thick).
- Place 1 frozen butter piece at the base of the dough horizontally and fold the top edge of the dough over the butter to cover. With one hand on the base of the triangle and the other on the tapered end, start to roll the dough towards the tapered end, making sure to keep the dough centered to form a shape like a croissant. Every so often, lift the roll slightly and pull back gently without tearing to create light tension. The butter doesn’t need to be completely sealed, but it should not stick out. Transfer to an unlined baking sheet, leaving 4 to 5 inches between them. Repeat the process with the remaining dough and butter, using a second unlined baking sheet and placing 6 rolls on each baking sheet. Cover with plastic wrap and let rise in a warm area until the dough is doubled in size and looks airy and puffy, 1 to 1 1/2 hours. When you gently shake the baking sheets, they should jiggle like marshmallows.
- About 30 minutes before baking, position oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- Lightly spray the proofed dough with water and sprinkle with flaky sea salt. Spray the dough again about 10 times until moistened. Place the baking sheets in the oven and quickly spray the oven walls about 15 times with water. Close the door immediately and bake for 3 minutes.
- Reduce the oven temperature to 400 degrees F and continue to bake until the breads are starting to brown, about 12 minutes. Quickly rotate the baking sheets from top to bottom and front to back and continue to bake until evenly browned, 6 to 8 minutes more.
- Remove the baking sheets to a cooling rack. Using a pastry brush, brush the leaked butter on top of the breads. Let the breads cool on the baking sheets until the sheets are cool enough to handle, about 5 minutes. Using tongs, transfer the breads to the wire rack to keep the bottoms crunchy. The breads are best enjoyed warm. Store in an airtight container for up to 2 days, if they last that long.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) We recommend salted butter with a higher salt content, such as Kerrygold. Reheating Instructions: In an air fryer: Air fry at 350 degrees F until the bread is warm and the outside is crisp, 2 to 3 minutes. In a toaster oven: Bake at 350 degrees until the bread is warm and the outside is crisp, 4 to 5 minutes.
