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 the Tangzhong:

In a small saucepan, combine 3 tablespoons of bread flour with ½ cup of water. Whisk until smooth and cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.
2. Make the Dough:

In a large mixing bowl, combine the bread flour, sugar, salt, milk powder, and yeast. In a separate bowl, whisk together the milk, water, egg, and the cooled tangzhong. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
3. Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. Gradually add the softened butter and continue kneading until the butter is fully incorporated and the dough is soft and slightly sticky.
4. First Rise:

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Shape the Dough:

Punch down the dough to release the air. Divide it into three equal portions. Roll each portion into a ball, then flatten it out into an oval shape. Fold the long sides of the oval towards the center and roll it up from the short end into a log. Place the logs seam-side down in a greased loaf pan.
6. Second Rise:

Cover the pan with a damp cloth and let the dough rise again in a warm place for about 45 minutes, or until it has risen to about 1 inch above the edge of the pan.
7. Bake:

Preheat your oven to 350°F (175°C). Brush the top of the dough with milk or an egg wash for a glossy finish. Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
8. Cool and Serve:

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy the soft, pillowy goodness.

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.