Shokupan Japanese Milk Bread Loaf

In a small saucepan, whisk together 20g bread flour and 100ml water until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, around 65°C or when lines appear on the bottom of the pan when stirred. Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface, and let it cool completely to room temperature.

In a large mixing bowl, combine 300g bread flour, 30g granulated sugar, 4g salt, and 5g instant dry yeast. Whisk them together thoroughly to ensure even distribution.

Add the cooled tangzhong and 200ml warm milk to the dry ingredients. Mix with a spatula or in a stand mixer with a dough hook until a shaggy dough forms. Knead for about 5-7 minutes until the dough starts to come together.

Add the 30g softened unsalted butter to the dough. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.

Gently punch down the dough to release air. Divide it into three equal portions. Roll each portion into an oval, then fold the top third down and the bottom third up. Turn the dough 90 degrees and roll it tightly into a cylinder. Place the three shaped dough pieces seam-side down into a greased 9x4 inch loaf pan.

Cover the loaf pan loosely with plastic wrap and let it rise again in a warm place for 45-60 minutes, or until the dough has risen about 1 inch above the rim of the pan. Preheat your oven to 180°C (350°F). If desired, brush the top with beaten egg wash. Bake for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent with foil.

Once baked, immediately remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy and allows the internal structure to set properly. Enjoy your fresh Shokupan!