Japanese Milk Bread (shokupan) Recipe

Combine 25 g bread flour and 125 ml whole milk in a small saucepan or heatproof bowl. Whisk until no lumps remain.

Cook over medium-low heat, stirring constantly, until the mixture thickens to a smooth paste and you see lines from the whisk (about 3–5 minutes). Do not let it boil vigorously.

Remove from heat and transfer to a small bowl. Cover surface with plastic wrap to prevent a skin from forming and cool to room temperature (about 30–60 minutes). The tangzhong will weight approximately 150 g when cool; use all in the dough.

Prepare yeast and dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 350 g bread flour, 7 g instant dry yeast, 50 g granulated sugar and 6 g salt until evenly distributed. Keep the salt and yeast on opposite sides of the bowl initially if mixing by hand.

Combine wet ingredients

In a separate bowl, lightly beat 1 large egg and combine with 140 ml whole milk. Add the cooled tangzhong (about 150 g) to these wet ingredients and mix until uniform.

With the mixer on low speed, gradually add the wet mixture to the dry ingredients until a shaggy dough forms. If mixing by hand, use a spatula to incorporate then turn out onto a lightly floured surface.

Knead the dough in the mixer on medium speed with the dough hook for about 6–8 minutes, or knead by hand for 10–12 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. It should pass a light windowpane test. If dough is too sticky, add up to 10–20 g more flour in small increments.

Add 50 g softened unsalted butter in 2 additions while continuing to knead, about 3–5 minutes more, until fully incorporated and the dough is glossy and elastic.

Shape dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and proof in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Gently deflate the dough and turn it out onto a lightly floured surface. Divide dough into three equal pieces (for a standard 9x4.5-inch loaf pan) — each piece will weigh roughly 200–230 g for 3-strand shokupan; weigh for accuracy if desired.

Shape each piece into a smooth ball: flatten slightly, fold edges to center, roll seam-side down and cup with your hand to create surface tension. Let the balls rest uncovered for 10–15 minutes to relax the gluten.

Roll each rested ball into an oval about 20×12 cm (8×5 in). Fold the long edge toward the center, then roll tightly from the long side into a log about the length of your loaf pan. Pinch seams closed and taper ends slightly.

Lightly grease a 9 x 4.5-inch (23 x 11 cm) Pullman or standard loaf pan. Place the three rolled logs seam-side down, side by side, into the pan.

Cover the pan with lightly greased plastic wrap or a damp towel and proof for the second rise until dough reaches about 1–1.25 cm (about 1/2 inch) above the rim of the pan — roughly 45–60 minutes at warm room temperature. Alternatively, refrigerate overnight for a slower cold proof (6–12 hours) — bring back to room temperature and allow to rise until just above the rim before baking.

About 10 minutes before baking, preheat the oven to 170°C (340°F). If using an egg wash for extra shine, mix 15 ml milk with a pinch of salt and brush lightly over the top just before baking.

Bake in the center of the preheated oven for 30–35 minutes, until the top is golden brown and an instant-read thermometer inserted into the center reads about 88–94°C (190–201°F). If the top browns too quickly, tent with foil after 20 minutes.

Remove the loaf from the oven and immediately brush the top with 15 g melted unsalted butter to keep the crust soft and add flavor.

Allow the loaf to cool in the pan for 10–15 minutes. Then gently remove from the pan and transfer to a wire rack to cool completely before slicing, at least 1–2 hours. Cooling prevents a gummy crumb.

Store wrapped in plastic or in a bread box at room temperature for 2–3 days, or freeze slices for up to 1 month.