Japanese Shokupan (Milk Bread) Recipe
Japanese Shokupan (Milk Bread) Recipe
Ingredients:
- 240g (2 cups) bread flour
- 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)
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)
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!
