Soft and Fluffy Japanese Milk Bread

Introduction:
Japanese milk bread, or “Shokupan,” is known for its incredibly soft and fluffy texture. This bread is perfect for sandwiches, toast, or enjoying on its own. The secret to its light and airy texture lies in the addition of a starter called Tangzhong, a cooked flour mixture that helps keep the bread moist and tender for days. This recipe will guide you through creating this pillowy, delicious bread from scratch.

Ingredients

Tangzhong (Starter):

• 3 tablespoons bread flour
• ½ cup water
• ½ cup milk

Dough:

• 2½ cups bread flour
• ¼ cup sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• ½ cup milk (warm)
• 1 large egg
• ¼ cup unsalted butter (softened)

Instructions

Step 1: Make the Tangzhong

1. In a small saucepan, combine the bread flour, water, and milk.
2. Cook over low heat, stirring continuously until the mixture thickens to a paste-like consistency.
3. Remove from heat and allow it to cool to room temperature.

Step 2: Make the Dough

1. In a large mixing bowl, combine the bread flour, sugar, and salt.
2. Add the instant yeast to one side of the bowl.
3. Add the cooled Tangzhong, warm milk, and egg.
4. Mix until a dough starts to form, then knead for about 10 minutes until smooth and elastic.
5. Add the softened butter and knead again until the butter is fully incorporated and the dough is smooth.

Step 3: First Rise

1. Shape the dough into a ball and place it in a greased bowl.
2. Cover and let it rise in a warm place for about 1 to 1½ hours, or until it doubles in size.

Step 4: Shape the Dough

1. Punch down the dough to release air.
2. Divide it into three equal parts and shape each part into a ball.
3. Place the dough balls into a greased loaf pan, side by side.

Step 5: Second Rise

1. Cover the pan with a cloth and let the dough rise again for 45 minutes to 1 hour until it reaches just above the rim of the pan.

Step 6: Bake

1. Preheat your oven to 350°F (175°C).
2. Bake the bread for 25-30 minutes, until the top is golden brown.
3. Remove from the oven, and after a few minutes, transfer the loaf to a wire rack to cool.

Enjoy your soft and fluffy Japanese milk bread!