Shokupan - Japanese Milk Bread

Ingredients

• 20 g bread flour (for tangzhong)
• 100 ml water (for tangzhong)
• 350 g bread flour (for main dough)
• 40 g sugar
• 7 g instant yeast
• 5 g salt
• 125 ml whole milk (lukewarm)
• 1 egg (large, room temperature)
• 30 g unsalted butter (softened)

Steps

1. 1

   Prepare the Tangzhong: In a small saucepan, whisk together 20g of bread flour and 100ml of water until no lumps remain.

2. 2

   Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens into a paste and reaches approximately 65°C (149°F).

3. 3

   Remove the Tangzhong from heat, transfer to a small bowl, and cover with plastic wrap (touching the surface to prevent a skin from forming). Let it cool to room temperature.

4. 4

   In a large mixing bowl or the bowl of a stand mixer, combine the 350g bread flour, sugar, instant yeast, and salt.

5. 5

   Add the cooled Tangzhong, lukewarm milk, and egg to the dry ingredients.

6. 6

   Mix until a shaggy dough forms, then knead (by hand or with a dough hook) for about 5 minutes until the dough becomes somewhat smooth.

7. 7

   Add the softened butter and continue kneading for another 10-15 minutes until the dough is very smooth, elastic, and passes the windowpane test.

8. 8

   Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 60-90 minutes).

9. 9

   Punch down the dough to release air, divide into 3 equal pieces, and shape into balls. Cover and rest for 15 minutes.

10. 10

    Roll each ball out into an oval, fold the sides toward the center, and roll up tightly like a cylinder. Place the rolls into a greased loaf pan.

11. 11

    Cover and let rise for a second time until the dough reaches about 1 inch below the rim of the pan (about 45-60 minutes).

12. 12

    Preheat your oven to 350°F (175°C). Brush the top of the loaf with a little milk or egg wash if desired.

13. 13

    Bake for 25-30 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C).

14. 14

    Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

The Tangzhong technique is essential for the moisture retention that gives Shokupan its long shelf life. Ensure the Tangzhong is cooled before adding to the dough to avoid killing the yeast.

Nutrition per serving

• bread
• baking
• japanese
• shokupan
• milk bread
• breakfast
• sandwich bread