Salt Bread / Shio Pan / Sogeum-ppang (소금빵)
Salt Bread / Shio Pan / Sogeum-ppang (소금빵)
Ingredients
For the Dough
- 2 cups all-purpose flour, sifted
- 2/3 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter, softened
For the Filling
- 3 1/4 ounces unsalted butter, chilled, cut into 4 equal square pieces
For the Topping
- 1/4 cup water, for spraying, as needed
- 1 tablespoon coarse sea salt
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the sifted all-purpose flour and fine sea salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Add the softened unsalted butter and continue mixing.
⏱️ 5 min
- 3
Increase the mixer speed to medium-low and knead the dough for 10-12 minutes, or until it becomes smooth, elastic, and passes the 'window pane test' (you can stretch a small piece thin enough to see light through without tearing).
⏱️ 12 min
- 4
Lightly grease a large bowl. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl with a clean kitchen cloth or plastic wrap and let it proof in a warm place until it doubles in size.
⏱️ 60 min
- 5
Once doubled, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 4 equal portions.
⏱️ 5 min
- 6
Take one portion of dough and, using a rolling pin, roll it out into a long, thin strip, approximately 10-12 inches long and 4-5 inches wide. The goal is to make it long enough to roll around the butter.
⏱️ 5 min
- 7
Place one chilled square piece of unsalted butter at one end of the rolled-out dough strip. Carefully roll the dough up tightly around the butter, starting from the end with the butter. Ensure the butter is fully enclosed. Repeat for the remaining dough portions and butter pieces.
⏱️ 8 min
- 8
Arrange the shaped salt breads on a baking sheet lined with parchment paper, leaving some space between each. Preheat your oven.
⏱️ 5 min•🌡️ 450
- 9
Lightly spray the tops of the shaped salt breads with water using a spray bottle, then generously sprinkle with coarse sea salt. This helps create a crispy crust and allows the salt to adhere.
⏱️ 2 min
- 10
Bake in the preheated oven for 15-18 minutes, or until golden brown and the butter has melted and created a crunchy base. The exact time may vary depending on your oven.
⏱️ 18 min•🌡️ 450
- 11
Remove from the oven and let cool slightly on a wire rack. Salt bread is best enjoyed fresh and hot, showcasing its golden-brown, crispy exterior and soft, buttery interior.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salt Bread / Shio Pan / Sogeum-ppang (소금빵)
Ingredients
For the Dough
- 2 cups all-purpose flour, sifted
- 2/3 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter, softened
For the Filling
- 3 1/4 ounces unsalted butter, chilled, cut into 4 equal square pieces
For the Topping
- 1/4 cup water, for spraying, as needed
- 1 tablespoon coarse sea salt
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the sifted all-purpose flour and fine sea salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Add the softened unsalted butter and continue mixing.
⏱️ 5 min - 3
Increase the mixer speed to medium-low and knead the dough for 10-12 minutes, or until it becomes smooth, elastic, and passes the 'window pane test' (you can stretch a small piece thin enough to see light through without tearing).
⏱️ 12 min - 4
Lightly grease a large bowl. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl with a clean kitchen cloth or plastic wrap and let it proof in a warm place until it doubles in size.
⏱️ 60 min - 5
Once doubled, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 4 equal portions.
⏱️ 5 min - 6
Take one portion of dough and, using a rolling pin, roll it out into a long, thin strip, approximately 10-12 inches long and 4-5 inches wide. The goal is to make it long enough to roll around the butter.
⏱️ 5 min - 7
Place one chilled square piece of unsalted butter at one end of the rolled-out dough strip. Carefully roll the dough up tightly around the butter, starting from the end with the butter. Ensure the butter is fully enclosed. Repeat for the remaining dough portions and butter pieces.
⏱️ 8 min - 8
Arrange the shaped salt breads on a baking sheet lined with parchment paper, leaving some space between each. Preheat your oven.
⏱️ 5 min•🌡️ 450 - 9
Lightly spray the tops of the shaped salt breads with water using a spray bottle, then generously sprinkle with coarse sea salt. This helps create a crispy crust and allows the salt to adhere.
⏱️ 2 min - 10
Bake in the preheated oven for 15-18 minutes, or until golden brown and the butter has melted and created a crunchy base. The exact time may vary depending on your oven.
⏱️ 18 min•🌡️ 450 - 11
Remove from the oven and let cool slightly on a wire rack. Salt bread is best enjoyed fresh and hot, showcasing its golden-brown, crispy exterior and soft, buttery interior.
⏱️ 5 min