Description
Shokupan, also known as Japanese milk bread, is a soft, fluffy, and tender white bread with a slightly sweet flavor. This loaf is perfect for sandwiches, toast, or enjoying on its own. Made with simple ingredients like bread flour, yeast, milk, cream, butter, and sugar, it results in a pillowy texture thanks to the use of a tangzhong or enriching dairy ingredients. The recipe involves kneading, two rises, and baking to create a golden crust with a light, airy crumb.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon dry milk powder (optional, for flavor)
- 2 teaspoons instant yeast
Wet Ingredients
- 1 cup warm milk (110°F / 43°C)
- 1/4 cup heavy cream
- 1 large egg
Fat
- 3 tablespoons unsalted butter, softened
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine bread flour, sugar, salt, dry milk powder (if using), and instant yeast. Mix well to distribute all dry components evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together warm milk, heavy cream, and egg until thoroughly combined.
- Form Dough: Pour the wet mixture into the dry ingredients and stir until a rough dough forms, ensuring all flour is hydrated.
- Add Butter and Knead: Add the softened butter to the dough. Knead by hand or use a stand mixer fitted with a dough hook for 10–15 minutes until the dough becomes smooth, elastic, and slightly tacky.
- First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until the dough doubles in size.
- Shape Loaves: Punch down the dough to release air. Divide it into two equal pieces. Flatten each piece into a rectangle, then roll tightly into a log shape. Place the logs side-by-side in a greased 9×5-inch loaf pan.
- Second Rise: Cover the pan loosely and let the dough rise again for 45–60 minutes until it rises just above the edge of the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes or until golden brown and the top sounds hollow when tapped. If the crust browns too quickly, cover loosely with foil for the last 10 minutes.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack and cool completely before slicing.
Notes
- For a perfectly soft texture, brush the top with melted butter immediately after baking.
- This bread stays soft for several days when stored properly.
- Ideal for making toast, sandwiches, or French toast due to its light and tender crumb.
