Milk Bread (Shokupan)

Kitchen Equipment Needed

• Mixing bowls
• Saucepan (for tangzhong)
• Stand mixer (optional, but helpful)
• Plastic wrap or kitchen towel
• Loaf pan (9×5 inch)
• Baking sheet

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How to Make Milk Bread (Shokupan)

Step 1: Prepare the Tangzhong

1. In a small saucepan, whisk together the 1/4 cup bread flour and 1/2 cup water until smooth.
2. Cook over medium heat, stirring constantly until the mixture thickens and becomes a paste (about 3-5 minutes). Remove from heat and let it cool to room temperature.

Step 2: Mix the Dough

1. In a large mixing bowl, combine 2 cups of bread flour, 2 tbsp sugar, 1 tsp salt, and 1 tsp instant yeast.
2. In a separate bowl, combine the cooled tangzhong, lukewarm milk, and softened butter. Mix until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If you’re using a stand mixer, knead the dough with a dough hook for about 8-10 minutes until it’s smooth and elastic.

Step 3: First Rise

1. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel.
2. Let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

Step 4: Shape the Dough

1. Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface.
2. Divide the dough into three equal pieces and shape each piece into a ball. Let them rest for 10-15 minutes.
3. Roll each ball into an oval shape, then fold the shorter sides inward. Roll the dough tightly from one end to the other to form a log shape.

Step 5: Second Rise

1. Place the three logs into a greased 9×5 inch loaf pan, seam side down. Cover the pan with plastic wrap or a towel.
2. Allow the dough to rise again in a warm place until it reaches the top of the pan, about 45 minutes to 1 hour.

Step 6: Preheat the Oven

1. Preheat your oven to 350°F (175°C) while the dough is rising.

Step 7: Bake the Bread

1. If desired, beat an egg and brush it over the top of the dough for a shiny crust.
2. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).

Step 8: Cool and Serve

1. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
2. Slice and enjoy your freshly baked Milk Bread as toast, sandwiches, or on its own!

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Tips and Variations

• Add Flavor: Incorporate vanilla extract or almond extract for a subtle flavor enhancement.
• Make It Sweet: Add chocolate chips or dried fruit to the dough for a sweet twist.
• Try Different Shapes: Instead of a loaf, shape the dough into rolls or buns for individual servings.

Storage

Store any leftover Milk Bread in an airtight container or plastic bag at room temperature for up to 3 days. You can also freeze slices of the bread for up to 3 months. Just toast or let them thaw before serving.