\n\u00a0\u00a0November’s challenge bread was Shio Pan, or, Japanese Salt Bread, a buttery and easy to make crescent roll, filled with butter.\u00a0 Karen, of Karen’s Kitchen Stories, was the Babe’s Kitchen of the Month.I’ve loved crescent rolls ever since I learned how to make them in a high school Home Ec class.\u00a0 That class was the beginning of my love affair with homemade bread, and I still use that particular recipe to this day.Karen describes how she first learned about Shio Pan, and offers variations on the traditional rolls.\u00a0 Definitely worth a read!\u00a0Be sure and visit the other Babes’ blogs to see how they interpreted this month’s challenge.\u00a0\u00a0<\/p>\n
\u00a0\u00a0Shio Pan,
\nJapanese Salt Bread<\/p>\n
Ingredients:<\/p>\n
210 grams bread flour<\/p>\n
10 grams granulated sugar<\/p>\n
3\/4 teaspoon fine sea salt<\/p>\n
1\/2 teaspoon instant yeast<\/p>\n
70 grams cold milk<\/p>\n
70 grams cold water<\/p>\n
7 grams softened unsalted butter<\/p>\n
15 grams butter, melted, for
\nbrushing<\/p>\n
60 grams butter, cut into 6 x 10
\ngram strips as pictured.\u00a0<\/p>\n
Flaked sea salt for topping<\/p>\n
\u00a0<\/p>\n
Instructions:<\/p>\n
Whisk together the dry ingredients
\nin a medium bowl.\u00a0<\/p>\n
Dump in the milk and water and mix
\nby hand or dough whisk until just combined. Add the softened butter and knead
\nit in by hand.\u00a0<\/p>\n
Knead the dough by hand (using
\npressing, stretching, and folding constantly) or mixer for about five minutes,
\nuntil smooth. The dough will be fairly sticky but don’t add more flour unless
\nyour kitchen is super humid.\u00a0<\/p>\n
Let the dough rise until doubled, 45
\nminutes to 2 hours, depending on your room temp.\u00a0<\/p>\n
Turn the dough out onto your
\nunfloured work surface and form it into an 1\/2 inch thick round disk.\u00a0<\/p>\n
Cut the dough into 6 wedges with a
\nbench scraper.\u00a0<\/p>\n
Roll each piece of dough into a cone,
\npinching the seam, and let rest, covered, for 10 minutes.\u00a0<\/p>\n
With your hands, press each into a
\ntriangle and then, using a rolling pin, shape each into a very long, thin
\ntriangle. Lightly brush each triangle with melted butter. Place a 10 gram
\nbutter stick on the wide end and roll up the dough and form it into a crescent.
\nPlace it on a parchment lined baking sheet.\u00a0<\/p>\n
Repeat with the rest of the dough.
\nCover with oiled plastic wrap and let rise until puffy, about 45 minutes to an
\nhour in a warm spot.\u00a0<\/p>\n
Heat your oven to 400 degrees
\nF.\u00a0<\/p>\n
When ready to bake, spray the shaped
\nrolls with water until they are shiny. Sprinkle each with a pinch or so of
\nflaked sea salt.\u00a0<\/p>\n
Bake for 15 to 18 minutes, until
\nlightly golden on top and crispy and browned on the bottom.\u00a0<\/p>\n
Transfer to a wire rack.\u00a0<\/p>\n
These are best warm from the oven or
\nwithin two hours. You can rewarm leftovers the same day to refresh them. Wrap
\nand freeze additional leftovers for reheating in the oven the next day.\u00a0<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00a0\u00a0November’s challenge bread was Shio Pan, or, Japanese Salt Bread, a buttery and easy to make crescent roll, filled with butter.\u00a0 Karen, of Karen’s Kitchen Stories, was the Babe’s Kitchen of the Month.I’ve loved crescent rolls ever since I learned how to make them in a high school Home Ec class.\u00a0 That class was the […]<\/p>\n","protected":false},"author":1,"featured_media":1247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[7],"tags":[],"class_list":{"0":"post-1246","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1246"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1247"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}