Fluffy Milk Bread Recipe (Japanese-style Shokupan)**
Ingredients:
- 3 cups (375g) bread flour
- 3 tablespoons (40g) sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 large egg
- 1/2 cup (120ml) warm milk
- 1/4 cup (60ml) warm heavy cream (or whole milk)
- 1/4 cup (56g) unsalted butter, softened
Tangzhong (starter):
- 2 tablespoons (20g) bread flour
- 3 tablespoons (45ml) water
- 3 tablespoons (45ml) milk
Instructions:
1. Make the Tangzhong:
In a small saucepan, whisk together the flour, water, and milk. Cook over medium heat, stirring constantly until it becomes a thick paste (like pudding). Let it cool to room temperature.
Make the Dough:**
In a large mixing bowl, combine bread flour, sugar, salt, and yeast. Add the cooled tangzhong, egg, warm milk, and warm cream. Mix until a sticky dough forms.
Knead & Add Butter:**
Knead the dough for about 5–10 minutes (by hand or mixer). Then gradually add the softened butter. Continue kneading until the dough becomes smooth and elastic (another 10–15 minutes). It should pass the “windowpane test.”
First Rise:**
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
5. Shape the Dough:
Punch down the dough, divide into 2 or 3 equal pieces. Shape into balls or rolls. Place into a greased loaf pan.
6. Second Rise:
Cover and let rise again for 40–60 minutes, or until it rises just above the top of the loaf pan.
7. Bake:
- Preheat oven to 350°F (175°C).
- Brush the top with egg wash or milk for shine.
- Bake for 25–30 minutes, or until golden brown on top.
- Tent with foil if it browns too quickly.
8. Cool & Serve:
Remove from oven, cool in pan for 10 minutes, then transfer to a wire rack. Enjoy warm or toasted with butter and jam!
Tips:
- Use bread flour for better structure and chew.
- For extra softness, use milk powder (1 tbsp) in the dry mix.
- Store wrapped at room temperature for 2–3 days, or freeze for longer.