Milk Bread (Japanese Shokupan)

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Introduction

Japanese Shokupan, often known as Milk Bread, is a culinary delight that evokes the comforts of home with its soft, pillowy texture and subtly sweet flavor. This bread is versatile enough to be enjoyed as a simple breakfast toast, a base for sandwiches, or even on its own. The secret lies in the unique dough called “yudane,” which enhances its trademark fluffiness and longevity.

Kitchen Equipment Required

• Mixing Bowls
• Measuring Cups and Spoons
• Stand Mixer with Dough Hook
• Loaf Pan (about 9×5 inches or 23×13 cm)
• Plastic Wrap or Damp Cloth
• Oven
• Cooling Rack

Cooking Time

Total estimated time: 3 hours (including rising and baking time)

Milk Bread (Japanese Shokupan) Recipe

Ingredients

• 240g (2 cups) bread flour, plus extra for dusting
• 5g (1 tsp) salt
• 20g (2 tbsp) sugar
• 160ml (2/3 cup) warm milk (about 110°F or 43°C)
• 30g (2 tbsp) unsalted butter, softened
• 2g (½ tsp) active dry yeast
• 30g (2 tbsp) powdered milk
• 1 egg, beaten (for egg wash)
• 120ml (½ cup) water (for yudane)

Instructions

Step 1: Prepare the Yudane

Begin by making the yudane. In a small bowl, combine 60g (½ cup) of bread flour with the hot water. Mix using a spatula until a smooth, dough-like consistency is reached. Cover and set aside to cool completely.

Step 2: Prepare the Dough

In the bowl of a stand mixer, combine the remaining bread flour, salt, sugar, and powdered milk. Add the yudane, warm milk, and yeast. Mix on low speed using the dough hook until combined. Gradually increase the speed and knead for about 5 minutes.

Step 3: Incorporate Butter

Add the softened butter and continue kneading for another 10 minutes until the dough becomes smooth and elastic. It should pass the windowpane test, where you can stretch a small piece and it becomes thin without breaking. If sticky, add a little more flour.

Step 4: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth. Allow to rise in a warm place until it doubles in size, about 1 hour.

Step 5: Shape the Bread

Once risen, punch down the dough to release gas. Divide into two equal pieces. Flatten each piece into a rectangular shape, roll it up into a log, and place seam-side down into the greased loaf pan.

Step 6: Second Rise

Cover again and let rise for about 45 minutes until the dough fills about 80% of the pan. Preheat your oven to 350°F (175°C) during the last 15 minutes of this rise.

Step 7: Bake

Brush the top of the dough with the beaten egg for a shiny crust. Bake in the preheated oven for 30-35 minutes, until golden brown and the bread sounds hollow when tapped on the bottom.

Step 8: Cool and Enjoy

Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack. Allow to cool completely before slicing. Enjoy your homemade Shokupan!

Conclusion

With its fluffy interior and slightly sweet taste, Shokupan Milk Bread is truly a testament to the beauty of Japanese baking. Enjoy the fruits of your labor with a warm slice smeared with butter or paired with your favorite ingredients. This versatile bread is sure to become a staple in your baking repertoire. Happy baking!

Wyatt Travis Creator of AI MultiPrompter

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