Shokupan Japanese Milk Bread Loaf

In a small saucepan, whisk together 30g bread flour and 150g water until smooth. Cook over medium-low heat, stirring constantly with a whisk or rubber spatula, until the mixture thickens to a paste-like consistency, resembling wallpaper paste. This should take about 3-5 minutes and reach 65 degrees Celsius (149F). Transfer the tangzhong to a clean bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let it cool to room temperature.

In a large mixing bowl (or stand mixer bowl), combine 300g bread flour, sugar, salt, and instant dry yeast. Add the cooled tangzhong, lukewarm milk, and softened unsalted butter. Mix with a spatula or the dough hook on low speed until a shaggy dough forms. Continue mixing for about 5 minutes until everything is well combined.

Increase the stand mixer speed to medium-low and knead the dough for 10-15 minutes, or knead by hand on a lightly floured surface for 15-20 minutes, until the dough is smooth, elastic, and passes the windowpane test (you should be able to 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.

Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into three equal pieces. Roll each piece into a flat oval, then fold the top third down and the bottom third up, pressing to seal. Turn the dough 90 degrees and roll it tightly into a log. Place the three logs side by side in a greased 9x4 inch loaf pan, seam-side down.

Cover the loaf pan loosely with plastic wrap or a damp towel and let it rise 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 degrees Celsius (350F) during the last 15 minutes of proofing. Optionally, brush the top with beaten egg wash for a golden crust. Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 90-93 degrees Celsius (195-200F).

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 crumb to set. Enjoy your incredibly soft Shokupan!