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Japanese Milk Bread (Shokupan)
Ingredients:
- Tangzhong (Water Roux):
- 3 tbsp bread flour
- 1/2 cup water
- 1/2 cup milk
- Dough:
- 2 1/2 cups bread flour
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup warm milk
- 1 large egg
- 4 tbsp unsalted butter, softened
Instructions:
- Prepare the Tangzhong:
- In a small saucepan, whisk together the bread flour, water, and milk until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency. This should take about 3-5 minutes.
- Remove from heat and let the tangzhong cool to room temperature.
- Prepare the Dough:
- In the bowl of a stand mixer, combine the bread flour, sugar, salt, and instant yeast.
- Add the warm milk, egg, and cooled tangzhong to the dry ingredients.
- Using the dough hook attachment, mix on low speed until the ingredients come together to form a dough.
- Add the softened butter, one tablespoon at a time, mixing well after each addition.
- Continue to knead the dough on medium speed for about 10-15 minutes, until it is smooth and elastic.
- First Rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth.
- Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Dough:
- Punch down the dough to release any air bubbles.
- Divide the dough into three equal portions. Shape each portion into a ball.
- Roll each ball into a log and place them side by side in a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the loaf pan with plastic wrap or a damp cloth.
- Let the dough rise again in a warm place for about 45 minutes, or until it has risen to about 1 inch above the rim of the loaf pan.
- Bake:
- Preheat your oven to 350°F (175°C).
- Bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- If the top is browning too quickly, cover it loosely with aluminum foil.
- Cool:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely.
Enjoy your soft and fluffy Japanese milk bread!