Japanese Milk Bread (Shokupan)
The softest, most pillowy bread you’ll ever make. The secret is the tangzhong technique: cooking a small portion of flour and water into a paste first, which traps moisture for an impossibly tender crumb.
Ingredients
- Tangzhong: 3 tablespoons bread flour, 1/2 cup whole milk
- Dough: 2.5 cups bread flour, 1/4 cup sugar, 1 teaspoon salt, 2.25 teaspoons instant yeast, 1/2 cup whole milk (warm), 1 large egg, 3 tablespoons unsalted butter (softened)
- Butter for greasing the pan
Instructions
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1
Make the tangzhong: Whisk flour and milk in a small saucepan over medium heat. Stir constantly until the mixture thickens into a paste and reaches 150°F (65°C), about 3-4 minutes. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.
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2
Make the dough: Combine flour, sugar, salt, and yeast. Add the cooled tangzhong, warm milk, and egg. Mix until a shaggy dough forms. Knead for 10 minutes (or use a stand mixer). Add softened butter a tablespoon at a time, kneading after each until fully incorporated. The dough should be smooth, elastic, and slightly tacky. It should pass the windowpane test (stretch thin enough to see light through without tearing).
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3
Place in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
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4
Punch down and divide into 3 equal pieces. Roll each into an oval, fold in thirds (like a letter), then roll into a tight cylinder. Place the three cylinders side by side in a greased 9x5 loaf pan. Cover and let rise for 45-60 minutes until the dough crowns 1 inch above the pan rim.
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5
Preheat oven to 350°F (175°C). Bake for 30-35 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C). Remove from pan immediately and cool on a wire rack.
