Japanese Milk Bread (Shokupan)

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!