Description
Pillowy soft, subtly sweet, and incredibly versatile, this Shokupan Japanese Milk Bread Loaf is the ultimate comfort bread made with the tangzhong method for a tender crumb and bakery-quality results at home.
Ingredients
Water
Bread Flour
Bread Flour
Granulated Sugar
Salt
Instant Yeast
Milk
Heavy Cream
Unsalted Butter, softened
Instructions
1. Combine water and flour in a small saucepan. Cook over medium-low heat, stirring constantly, until thickened, then let cool completely.
2. In a large bowl, whisk together flour, sugar, salt, and yeast. Mix until a shaggy dough forms.
3. Knead dough on a floured surface until smooth and elastic, then incorporate softened butter until silky.
4. Place dough in a greased bowl, cover, and let rise until doubled.
5. Deflate dough, divide into 3–4 portions, shape into logs, and place in a greased loaf pan.
6. Cover and let rise again until nearly doubled.
7. Bake in a preheated oven until golden brown. Tent with foil if browning too quickly.
8. Remove from pan and cool completely on a wire rack before slicing.
Notes
Pay attention to ingredient and liquid temperatures for best results.
Do not rush proofing; proper rising ensures a soft crumb.
Use an oven thermometer to confirm correct baking temperature.
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Keywords: shokupan, japanese milk bread, milk bread, tangzhong, bread, homemade bread, baking