Japanese Milk Bread Recipe
Japanese Milk Bread, known as Hokkaido milk bread or simply Shokupan, is a pillowy-soft, slightly sweet, and tender loaf that has stolen the hearts of many bread enthusiasts. It's feathery texture and delightful taste sets it apart from other bread varieties and has made it a favorite both in Japan and in bakeries all over the world.
Equipment
- loaf pan
- kitchen scale
- saucepan
- bowl
Ingredients
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons bread flour
- 275 g bread flour
- 2 tablespoons milk powder
- 1 tablespoon superfine sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1/2 cup whole milk
- 2 tablespoons unsalted butter softened
- 1 egg for egg wash
Instructions
- Combine 3 tbsp of water, 3 tbsp of milk, and 2 tbsp of bread flour in a small saucepan. Whisk until no lumps remain. Place the saucepan over medium-low heat and cook the mixture, whisking constantly, until it thickens and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Remove the saucepan from the heat and let it cool.
- In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the active dry yeast over the mixture and let it sit for about 5 minutes to allow the yeast to activate.
- In a separate mixer bowl, whisk together 275g of bread flour, 2 tablespoons of milk powder, 1 teaspoon of salt, and the remaining sugar.
- Add the activated yeast mixture, the cooled tangzhong, and the softened unsalted butter to the dry ingredients. Attach the dough hook to your mixer and mix on medium speed until the ingredients are well-combined.
- Continue kneading with the dough hook attachment for about 10 minutes or until the bread dough forms a smooth, elastic dough ball.
- Lightly grease a clean bowl, and place the dough ball inside. Cover the bowl with a cloth or plastic wrap, and place it in a draft-free spot with a warm temperature (you can use your turned-off oven with just the oven light on). Allow the dough to rise for about 1-2 hours or until it has doubled in size.
- Gently deflate it on a floured surface once the dough has risen. Divide the dough into equal portions, then place each into a ball and place them in a greased loaf pan.
- Cover the loaf pan with a cloth or plastic wrap and let the dough rise again for about an hour or until it has doubled in size.
- Preheat your oven to 350°F (175°C) while the dough rises.
- Gently brush the tops of the dough balls with a lightly beaten egg to create a shiny egg wash.
- Place the loaf pan in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the loaf pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your homemade Japanese Milk Bread!
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