Salt Bread (aka Shio Pan)

Makes 6

A Japanese bakery icon, shio pan (salt bread) combines the richness of a croissant with the tenderness of a simple loaf. It’s soft and springy, with a crispy butter-fried base - so every bite is rich, fluffy, and just the right amount of salty. My family is fully hooked.

1/2 cup milk, warm1/4 cup warm water

2/3 tsp yeast

2 cups flour1 tablespoon + 1/4 teaspoon sugar1 teaspoon salt

1 tablespoon butter, melted6T butter, cold, sliced into 6 pads, cold

Kosher salt for topping + water/melted butter/egg wash

In a large bowl, whisk together the milk, water and yeast until foamy and completely dissolved.

Mix in the flour, sugar and salt, stirring until you have a dough ball. Mix in the butter. Knead the dough ball for 7 minutes until soft and smooth. Oil a large bowl and set the dough inside. Cover with a damp cloth and place in a microwave not in use for 1 hour to double in size.

Knock the dough out of the bowl onto a clean work surface to deflate, then stretch and roll the dough until it’s rectangular approximately 8 x 20”. Cut 6 back-to-back triangles, place the pads of butter at the longest end of the triangle then roll each up tight into crescents.

Place on a greased or lined baking sheet, about 4 inches apart and cover loosely to proof for 60 minutes. At 45 minutes, heat the oven to 375F. Just before putting your crescents in the oven, sprinkle each with water and kosher or flaky sea salt so it lives up to it’s name. Bake until golden brown, about 20 minutes where in the pad of butter in the center will melt and “fry” the bottom of your salt bread. YUM.