Japanese Milk Bread (Shokupan)

Ingredients:

For the Tangzhong Starter (water roux):

• 3 tablespoons bread flour (about 25g)
• 1/2 cup water (120 ml)

For the Dough:

• 2 1/2 cups bread flour (320g)
• 3 tablespoons sugar (38g)
• 1 teaspoon salt (5g)
• 2 teaspoons instant yeast (6g)
• 1 large egg
• 1/2 cup whole milk (120 ml), lukewarm
• 1/4 cup unsalted butter (56g), softened

Instructions:

1. Make the Tangzhong Starter:

1. In a small saucepan, mix the bread flour and water together until no lumps remain.
2. Heat the mixture over low-medium heat, stirring constantly until it thickens into a paste (about 3-5 minutes).
3. Once done, remove it from the heat and let it cool to room temperature.

2. Make the Dough:

1. In a large mixing bowl or stand mixer, combine:
   • Bread flour
   • Sugar
   • Salt
   • Instant yeast.
2. Add the cooled Tangzhong, egg, and lukewarm milk. Mix until a dough forms.
3. Gradually add the softened butter and knead the dough for 10-15 minutes until smooth and elastic. The dough should be slightly tacky but manageable.
4. Form the dough into a ball, place it in a lightly greased bowl, and cover with a damp cloth or plastic wrap.
5. Let it proof for 1-2 hours until it doubles in size.

3. Shape the Dough:

1. Punch down the dough and divide it into three equal portions.
2. Shape each piece into a ball or a rectangle.
3. Place the portions side-by-side into a greased loaf pan.

4. Second Proof:

• Cover the dough again and let it rise for 40-60 minutes until it puffs up and nearly reaches the top of the pan.

5. Bake:

1. Preheat the oven to 350°F (180°C).
2. Brush the top of the dough lightly with milk or an egg wash for a golden finish.
3. Bake for 25-30 minutes or until the bread is golden brown.
4. Remove the loaf and let it cool on a wire rack.

Tips:

• Tangzhong helps retain moisture, keeping the bread soft for days.
• Knead until the dough passes the “windowpane test” (stretch the dough thin without tearing).
• Store in an airtight container for freshness.

Let me know if you need further guidance or modifications!