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Brian Sunter

Japanese Milk Bread Loaf

Soft, fluffy Japanese milk bread (shokupan) made with a tangzhong water-roux method for extra tenderness.

30 minutes cook 30 minutes prep 3 hours 30 minutes total 1 serving
bread baking japanese milk bread loaf
Scale
Units

Ingredients

  • 2 tbsp bread flour
  • 0.50 cup whole milk
  • 2.25 cups bread flour
  • 0.25 cup sugar
  • 1 tsp salt
  • 2 tsp instant yeast
  • 0.50 cup warm milk
  • — egg
  • 3 tbsp unsalted butter

Equipment

  • saucepan
  • mixing bowl
  • stand mixer
  • bowl
  • loaf pan
  • oven
  • wire rack

Instructions

Tangzhong

1

In a small saucepan , combine 2 tbsp bread flour and 0.50 cup whole milk . Whisk over medium heat until the mixture thickens and starts to bubble, about 3-5 minutes . Once thickened, remove from heat and let it cool to room temperature.

Dough

2

In a large mixing bowl , combine 2.25 cups bread flour , 0.25 cup sugar , 1 tsp salt , and 2 tsp instant yeast . Mix well.

3

In a separate bowl, whisk together 0.50 cup warm milk (about 110 F), egg , and the cooled tangzhong. Pour the wet mixture into the dry ingredients and mix until a dough begins to form.

4

Add 3 tbsp unsalted butter (softened) and knead the dough for 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook for this step.

First Rise

5

Shape the dough into a ball and place it in a greased bowl , turning to coat the surface. Cover with plastic wrap or a damp cloth and let rise in a warm place until doubled in size, about 1-2 hours .

Shape the Loaf

6

Once the dough has risen, punch it down to release air. Turn it out onto a lightly floured surface and divide into three equal portions. Shape each portion into a ball, then flatten into a rectangle. Roll each rectangle tightly from one short end to the other, forming a log. Pinch the seams to seal.

7

Place the three logs seam side down into a greased 9x5-inch loaf pan , ensuring they are snug but not overcrowded.

Second Rise

8

Cover the loaf pan with plastic wrap or a damp cloth and let rise until the dough rises above the rim of the pan, about 30-60 minutes .

Bake

9

Preheat the oven to 350 F. Once the dough has risen, remove the cover and bake for 25-30 minutes , or until golden brown and the internal temperature reaches 190 F. If the top browns too quickly, tent with aluminum foil.

Cool

10

Remove the bread from the oven and let it cool in the pan for 10 minutes . Turn the loaf out onto a wire rack to cool completely before slicing.

View Cooklang Source
recipe.cook 
---
title: Japanese Milk Bread Loaf
description: "Soft, fluffy Japanese milk bread (shokupan) made with a tangzhong water-roux method for extra tenderness."
servings: 1
total time: 3 hours 30 minutes
prep time: 30 minutes
cook time: 30 minutes
tags: [bread, baking, japanese, milk bread, loaf]
cuisine: Japanese
difficulty: intermediate
---

== Tangzhong ==

In a small #saucepan{}, combine @bread flour{2%tbsp} and @whole milk{1/2%cup}. Whisk over medium heat until the mixture thickens and starts to bubble, about ~{3-5%minutes}. Once thickened, remove from heat and let it cool to room temperature.

== Dough ==

In a large #mixing bowl{}, combine @bread flour{2 1/4%cups}, @sugar{1/4%cup}, @salt{1%tsp}, and @instant yeast{2%tsp}. Mix well.

In a separate bowl, whisk together @warm milk{1/2%cup} (about 110 F), @egg{1}, and the cooled tangzhong. Pour the wet mixture into the dry ingredients and mix until a dough begins to form.

Add @unsalted butter{3%tbsp} (softened) and knead the dough for ~{8-10%minutes} until smooth and elastic. You can use a #stand mixer{} with a dough hook for this step.

== First Rise ==

Shape the dough into a ball and place it in a greased #bowl{}, turning to coat the surface. Cover with plastic wrap or a damp cloth and let rise in a warm place until doubled in size, about ~{1-2%hours}.

== Shape the Loaf ==

Once the dough has risen, punch it down to release air. Turn it out onto a lightly floured surface and divide into three equal portions. Shape each portion into a ball, then flatten into a rectangle. Roll each rectangle tightly from one short end to the other, forming a log. Pinch the seams to seal.

Place the three logs seam side down into a greased 9x5-inch #loaf pan{}, ensuring they are snug but not overcrowded.

== Second Rise ==

Cover the loaf pan with plastic wrap or a damp cloth and let rise until the dough rises above the rim of the pan, about ~{30-60%minutes}.

== Bake ==

Preheat the #oven{} to 350 F. Once the dough has risen, remove the cover and bake for ~{25-30%minutes}, or until golden brown and the internal temperature reaches 190 F. If the top browns too quickly, tent with aluminum foil.

> For extra softness, brush the top of the loaf with melted butter right after baking.

== Cool ==

Remove the bread from the oven and let it cool in the pan for ~{10%minutes}. Turn the loaf out onto a #wire rack{} to cool completely before slicing.

> This bread is best enjoyed fresh but can be stored in an airtight container for a few days. It also freezes well.