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Classic Japanese Milk Bread (Shokupan)
Traditional dish · Japanese
A soft, fluffy, and slightly sweet white bread, known for its incredibly tender crumb and delicate crust. This traditional recipe uses the tangzhong method for maximum softness and longevity.
Ingredients
- Bread flour300g
- Granulated sugar50g
- Salt5g
- Instant dry yeast4g
- Whole milk180ml
- Unsalted butter30g
- Heavy cream30ml
- Water30ml
Steps
- 1
Prepare the tangzhong: Whisk together 30g bread flour, 150ml milk, and 30ml water in a small saucepan. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Remove from heat and let cool completely.
- 2
In a large bowl, combine the remaining bread flour (270g), sugar (50g), salt (5g), and instant dry yeast (4g).
- 3
Add the cooled tangzhong mixture, remaining milk (30ml), heavy cream (30ml), and 15g of the unsalted butter (softened) to the dry ingredients.
- 4
Knead the dough until smooth and elastic, about 10-15 minutes by hand or 8-10 minutes with a stand mixer. The dough should be soft and slightly sticky.
- 5
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60-90 minutes.
- 6
Punch down the dough and divide it into 3 equal portions. Shape each portion into a ball and let it rest, covered, for 15 minutes.
- 7
Flatten each ball into a rectangle, roll it up tightly like a Swiss roll, and place seam-side down into a greased loaf pan (e.g., 8x4 inch).
- 8
Cover the loaf pan and let the dough rise again until it has almost reached the top of the pan, about 45-60 minutes.
- 9
Preheat oven to 180°C (350°F). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 90°C (195°F).
- 10
Remove from the pan and let cool completely on a wire rack before slicing.
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