Cat Loaf

ねこ食パン

Bake using this cute cat shaped bread tin from Amazon.

Any cat lovers out there? I found this cat bread loaf tin on Amazon and just had to get it. I altered my Japanese Milk Bread recipe a little so that it will work with this bread tin.

This cute cat bread loaf tin has holes on top and the bottom for an even bake (as in the Amazon listing). The loaf is going to be a little more dense than the usual Japanese Milk Bread with a crunchy crust all around.

This is also such a great gift idea for any bakers and cat lovers that you know! Gift it with the recipe below so they can create these delicious and adorable bread loaves on their own.

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Cat Loaf

Cute cat shaped loaf bread, crunchy exterior and soft inside

Course Bread, Breakfast

Cuisine Japanese

Keyword Cat, Milk bread

Ingredients

• 300 g all-purpose flour
• 150 g bread flour
• 70 g granulated sugar
• 8 g salt
• 8 g yeast pour on top of sugar
• 40 g butter room temperature, cubed
• 330 ml milk room temperature

Instructions

• Put all the ingredients in a stand mixer in the order listed above.
• Knead for about 10 minutes using a dough hook. Start from a slower setting, then once the dough starts to come together, switch to a middle setting.
• Cover with plastic wrap and proof until it has doubled in size (about 1-2 hours, depending on how warm your kitchen is).
• Once the dough has doubled in size, grease the cat bread tin (top, bottom, all sides). Bottom = the side with ears (for better balance)
• On a floured surface, split the risen dough into roughly 3 equal portions and shape into rolls (the width of the rolls should be about the size of the width of the tin), then place them in the greased bread tin. No need to close the lid of the tin. You also do not need to push down the dough down into ears as proofing will take care of that part!
• Cover with a damp cloth (or a clean shower cap) and proof again until the dough reaches a little over the top of the bottom tin (2cm over). Once it reaches a little over the top, close the lid of the tin completely.
• Preheat oven to 375F.
• Bake for 25 mins until the top is a hard golden brown. The crust is going to be very crunchy and the inside will be soft.
• Let it cool on a cooling rack.
• Store in a bread box or a plastic bag.

Check out the original Japanese Milk Bread (Shokupan) recipe below:

Japanese Milk Bread・食パン

Fluffy and soft shokupan, but firm enough for sandwiches.

Check out this recipe