Milk Bread (Shokupan)

1. Combine Ingredients
   In a small saucepan, whisk together the 3 tablespoons of bread flour, 1/2 cup water, and 1/2 cup milk until smooth.
2. Cook the Mixture
   Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens to a pudding-like consistency, about 3–5 minutes. Once thickened, remove from heat and let it cool to room temperature.

Step 2: Make the Dough

1. Mix Dry Ingredients
   In the bowl of a stand mixer, combine the bread flour, sugar, salt, and yeast.
2. Add Wet Ingredients
   Add the cooled Tangzhong, warm milk, heavy cream, and egg to the dry ingredients. Mix on low speed until the dough comes together.
3. Add Butter
   Gradually add the softened butter, a few pieces at a time, and continue kneading for about 10–15 minutes. The dough should become smooth, elastic, and slightly sticky.Tip: If you don’t have a stand mixer, you can knead by hand, though it may take a bit longer to reach the right consistency.

Step 3: First Rise

1. Shape the Dough into a Ball
   Form the dough into a ball and place it in a lightly greased bowl, turning to coat all sides.
2. Let It Rise
   Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm place for 1–1.5 hours, or until it has doubled in size.

Step 4: Shape the Dough

1. Divide the Dough
   Gently punch down the dough to release any air bubbles, then turn it out onto a floured surface. Divide the dough into 3 equal parts.
2. Roll and Shape
   Roll each piece into an oval or rectangle. Fold each short end toward the center, then roll the dough into a cylinder from the short end. Place each roll seam-side down into a greased 9×5-inch loaf pan.
3. Final Rise
   Cover the loaf pan and let the dough rise again in a warm place for 45–60 minutes, or until it has almost doubled in size and is about 1 inch above the edge of the pan.

Step 5: Bake

1. Preheat Oven
   Preheat your oven to 350°F (175°C) while the dough rises.
2. Bake the Bread
   Brush the top of the dough with a little milk or an egg wash (for a golden finish), then bake for 25–30 minutes, or until the top is golden brown.
3. Cool
   Remove from the oven and allow the bread to cool in the pan for a few minutes. Then transfer to a wire rack to cool completely.

Serving Suggestions

Milk Bread is delicious on its own or paired with your favorite toppings. Try it with:

• Butter and Jam for a sweet touch.
• Sandwiches or Toast for a light breakfast.
• French Toast to use up any leftover slices!

Tips for Perfect Milk Bread

• Don’t Skip the Tangzhong: The water-roux method is what gives Shokupan its soft texture.
• Check Dough Texture: The dough should be smooth, elastic, and slightly sticky but not overly wet.
• Don’t Rush the Rising: Letting the dough rise fully in both stages will help develop its fluffy texture.

Final Thoughts

This Milk Bread (Shokupan) recipe is worth the effort for its soft, cloud-like texture and versatility. The combination of Tangzhong and rich ingredients creates a loaf that’s perfect for everything from toast to sandwiches, and each slice brings a little taste of bakery-style magic right to your home. Enjoy your homemade Shokupan!