Japanese Milk Bread (Shokupan)

Make the tangzhong:

In a bowl, whisk together the flour and water until no more clumps remain.

Pour the flour and water mixture into a small nonstick pan and cook over medium heat until the tangzhong is thick and opaque. Make sure to constantly mix the tangzhong so that it cooks evenly. This is especially important when it starts to thicken to prevent burning.

Transfer the tangzhong to a plate or bowl and cover with a cling wrap. Make sure the wrap is touching the tangzhong and let it cool in the fridge until completely cooled.

Make the dough:

Sprinkle the yeast into the warm milk and mix well. Set aside to let the yeast dissolve and activate, about 3 to 5 minutes.

In the stand mixer bowl, add the bread flour, sugar, and salt. Give the dry mixture a good mixed, then add the egg, cooled tangzhong, and milk and yeast mixture.

Using the dough hook attachment, mix on low to medium low speed until a dough forms. Then, increase the speed to medium high or high and knead until the dough is smooth, supple, and passes the window pane test.*Some stand mixers require premixing the dough until it roughly comes together before it can knead the dough properly. Also, please refer to the post above for more details about the window pane test and for photo references!*

Once the dough passed the window pane test, add the softened butter and knead on medium to medium high speed until the butter is fully absorbed by the dough.

When the butter has been incorporated, round the dough into a ball and place it into a clean bowl. Cover and let the dough proof in a warm area until doubled, about 1 hour.*This milk bread dough is quite tacky, but should not be wet. We recommend wearing some disposable gloves while handling it for minimal sticking.*

Shape the dough:

Prepare an 8 inch by 4 inch loaf pan with a lid. Lightly grease it with some butter if it is not nonstick.

Once the dough has doubled, punch it down to degas. Divide the dough into 3 even pieces and place them onto a lightly floured work surface.

Round each piece of dough into a ball. Working with the first ball of dough, roll the dough into a 7 inch by 7 inch square. Fold dough into thirds, like a letter. Then, using the rolling pin, roll the dough to about 2½ to 3 inches wide, and about ¼ inch thick. From the bottom, roll the dough upwards to form a roll. Pinch the seams together and place the roll seam side down in the loaf pan. Repeat with remaining dough balls.

When the doughs are all shaped, slide the lid onto the loaf pan and let the dough proof in a warm area.

For flat top (pullman loaf): Let the dough proof until the highest part of the dough touches the lid. You'll feel a slight resistance when trying to slide the lid off the pan. Keep the lid on.For a rounded loaf: Let the dough proof until the highest part of the dough peaks past the the top of the pan by about ½ inch to 1 inch. If you are covering the dough with the lid, make sure to remove the lid before the dough touches it! Make an egg wash by beating an egg or beating a large egg yolk with 1 tablespoon of milk. When the rounded loaf is done proofing and ready to bake, brush the top of the dough with some egg wash.

Bake the milk bread:

Preheat the oven to 350°F.

When the dough is ready, bake the milk bread for 25 minutes, or until the outside is golden brown and the internal temperature registers at least 195°F. If making a flat top loaf, bake with the lid on.

Remove the milk bread from the oven and remove the lid. Tap the loaf pan on the sides and bottom to pop the milk bread out of the pan.

Let the milk bread cool on a rack until completely cooled before storing or cutting. Enjoy!