Shokupan Japanese Milk Bread Loaf

In a small saucepan, whisk together 20g bread flour and 100ml milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, about 2-3 minutes. It should reach 65°C (149°F). Remove from heat, transfer to a small bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely to room temperature.

In a large mixing bowl or stand mixer, combine the remaining 250g bread flour, 30g granulated sugar, 5g instant dry yeast, and 3g salt. Add the cooled tangzhong, 170ml warmed milk, and half of the beaten egg (save the rest for egg wash). Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for about 10 minutes until the dough comes together.

Add the softened 25g unsalted butter to the dough. Continue kneading on medium speed 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).

Form the dough into a smooth ball. Place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 60-90 minutes, or until doubled in size. This is the first proof.

Gently punch down the risen dough to release air. Transfer it to a lightly floured surface. Divide the dough into 3 equal pieces. Roll each piece into a flat oval, then fold the top third down to the center and the bottom third up to overlap. Turn the dough 90 degrees and roll it tightly into a cylinder. Place the three shaped dough pieces side-by-side in a greased 9x5 inch loaf pan.

Cover the loaf pan loosely with plastic wrap and let it rise in a warm place for another 45-60 minutes, or until the dough has nearly doubled in size and fills the pan. Preheat your oven to 180°C (350°F) during the last 15 minutes of proofing. Brush the top of the risen dough with the remaining beaten egg. Bake for 30-35 minutes, or until golden brown on top and cooked through. If browning too quickly, you can tent it with foil.

Once baked, immediately remove the loaf from the pan and place it on a wire rack to cool completely. This prevents the bottom from becoming soggy. Slice and enjoy your incredibly soft Shokupan!