Shokupan (Japanese Milk Bread)

Method

1. 1

   Make the tangzhong

   Whisk 25 g flour with 125 ml milk in a small saucepan until smooth. Cook over low heat for 2 to 3 minutes, whisking constantly, until thick like a soft paste and whisk trails briefly remain.

2. 2

   Cool the tangzhong

   Scrape the tangzhong into a bowl, cover its surface and leave at room temperature for about 45 to 60 minutes, until completely cool to the touch.

3. 3

   Mix the dough

   Combine the remaining flour, sugar, salt and yeast in a large bowl, keeping salt and yeast apart initially; add the cooled tangzhong, egg and remaining milk.

4. 4

   Mix until rough

   Mix by hand or with a dough hook on low speed for 3 minutes, until no dry flour remains and a rough dough forms.

5. 5

   Knead in the butter

   Knead by hand for 8 to 10 minutes or with a dough hook on medium-low for 6 to 8 minutes, adding the softened butter a little at a time, until incorporated.

6. 6

   Finish kneading

   Continue kneading for 2 to 4 minutes, until the dough is smooth, elastic and stretches into a thin, translucent membrane without tearing quickly.

7. 7

   First rise

   Cover the bowl and leave at room temperature, about 22 to 25°C, for 60 to 90 minutes, until the dough has roughly doubled in size.

8. 8

   Shape the loaf

   Grease a deep 23 x 13 cm loaf tin, at least 9 cm deep and about 2.5 to 3 litres capacity. Divide the dough into 3 equal pieces.

9. 9

   Roll the dough

   On a lightly floured surface, roll each piece into a short rectangle, fold the sides in, then roll snugly from a short end; place the rolls seam-side down in the tin.

10. 10

    Preheat the oven

    As soon as the shaped dough is covered for its second rise, heat the oven to 175°C conventional or 155°C fan and allow at least 20 minutes for it to reach temperature.

11. 11

    Second rise

    Cover loosely and leave at room temperature for 40 to 60 minutes, until the dough rises about 1 cm above the rim without looking fragile or collapsing when gently touched.

12. 12

    Bake

    Bake at 175°C conventional or 155°C fan for 30 to 35 minutes, until deep golden and the centre reaches about 93°C.

13. 13

    Shield the top if needed

    If the top becomes deep golden before the loaf is cooked, loosely cover it with foil for the remaining baking time.

14. 14

    Cool and serve

    Remove the loaf from the tin immediately and cool on a wire rack for at least 1 hour, until completely cool and the crumb is set.

Tips

• Keep the tangzhong moving as it cooks to prevent lumps or scorching, and cool it completely before mixing.
• The dough may look slippery when butter is added. Keep kneading instead of adding flour, which can make the bread dense.
• Rise times vary with room temperature; use the size and appearance of the dough as the main cues.
• Use a deep tin with at least 2.5 litres capacity. A shallower tin may overflow before the dough is ready to bake.

Swaps

• Semi-skimmed milk can replace whole milk, though the loaf may be slightly less rich.
• Soft light brown sugar can replace caster sugar for a mild caramel note.

Storing

Cool completely, then store in an airtight container at room temperature for up to 3 days. Freeze sliced bread for up to 2 months and thaw at room temperature.