Description

When it comes to bread, there’s nothing quite as comforting and satisfying as a slice of freshly baked Japanese Milk Bread, also known as "Shokupan." This bread is famous for its incredibly soft and fluffy texture, making it a favorite in both Japanese households and bakeries. The secret to its pillowy softness lies in the inclusion of a tangzhong—a simple flour and water mixture that’s cooked into a paste before being added to the dough. This method locks in moisture, giving the bread its characteristic tenderness and longevity. Whether you enjoy it plain, toasted, or as the base for your favorite sandwich, Japanese Milk Bread is sure to elevate your baking game and win over the hearts of everyone who tries it.

Ingredients

• 2 ½ cups bread flour
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp milk powder
• 1 ¼ tsp active dry yeast
• ½ cup milk
• ¼ cup water
• 1 egg
• 2 tbsp butter, softened
• For the Tangzhong:
• 3 tbsp bread flour
• ½ cup water

Preparation Method

1. Prepare Tangzhong by mixing 3 tablespoons of bread flour with ½ cup of water in a saucepan, whisk until smooth, cook until thick, then cool.
2. In a bowl, combine bread flour, sugar, salt, milk powder, and yeast. In another bowl, mix milk, water, egg, and cooled tangzhong. Combine wet and dry ingredients to form a shaggy dough.
3. Knead the dough on a floured surface for 10 minutes until smooth. Gradually add softened butter and knead until incorporated and slightly sticky.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the dough, divide into three portions, shape each into a log, and place seam-side down in a greased loaf pan.
6. Cover the pan and let the dough rise for 45 minutes until it is 1 inch above the pan edge.
7. Preheat oven to 350°F. Brush dough with milk or egg wash and bake for 30-35 minutes until golden brown and hollow-sounding.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy.

Tips and Conclusion

Bonus Tip:

For an extra soft and flavorful twist, consider adding a tablespoon of condensed milk to the dough mixture. This will not only enhance the sweetness of the bread but also add a subtle richness that pairs beautifully with the delicate texture. Additionally, if you want to experiment, you can try filling the rolls with a sweet red bean paste or custard before shaping them into logs for a delightful surprise in every bite.
Conclusion:

Japanese Milk Bread is more than just a loaf; it’s an experience. The process of making this bread, from crafting the tangzhong to shaping the dough, is a journey that rewards patience and attention to detail with a final product that is unrivaled in softness and flavor. Whether you’re a seasoned baker or a novice, this recipe is approachable yet impressive, ensuring that your efforts will be met with rave reviews from friends and family. Serve it as part of a breakfast spread, use it to make the ultimate sandwich, or simply enjoy a slice with a pat of butter. Once you try it, this bread will undoubtedly become a staple in your baking repertoire, cherished for its lightness, versatility, and the pure comfort it brings to every meal.