Japanese Ultra-Soft Milk Bread (Shokupan)

Ingredients

For the Tangzhong (Water Roux Starter):

• 2 tbsp (20g) Bread flour
• 3 tbsp (45ml) Water
• 3 tbsp (45ml) Whole milk

For the Main Dough:

• 2 ½ cups (300g) Bread flour
• 2 tbsp (25g) Sugar
• 1 tsp (7g) Instant yeast
• 1 tsp (5g) Fine salt
• ½ cup (120ml) Warm whole milk
• 1 large egg (room temperature)
• 3 tbsp (42g) Unsalted butter (softened at room temperature)

Instructions

1. Make the Tangzhong:
   • In a small saucepan, whisk together 2 tbsp flour, 3 tbsp water, and 3 tbsp milk over low heat.
   • Stir constantly for 2–3 minutes until it thickens into a smooth, shiny paste (like mashed potatoes). Remove from heat and let cool to room temperature.
2. Mix the Dough:
   • In a large bowl or stand mixer, whisk together the bread flour, sugar, instant yeast, and salt.
   • Add the warm milk, egg, and the cooled tangzhong mixture. Mix on low speed (or with a wooden spoon) until a shaggy dough forms.
3. Knead & Add Butter:
   • Add the softened butter to the dough. Knead for 10–12 minutes by hand (or 8 minutes in a mixer) until the butter is completely incorporated and the dough becomes silky, smooth, and elastic.
   • Test: Perform the windowpane test by stretching a small piece of dough thinly; it should stretch without tearing.
4. First Rise:
   • Form the dough into a smooth ball, place it in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours (until doubled in size).
5. Shape the Loaf:
   • Punch down the dough and divide it into 3 equal portions. Roll each portion into a smooth ball, cover, and let rest for 15 minutes.
   • Roll each ball into an oval strip, fold the sides toward the center, and roll it up tightly into a log shape.
   • Place all 3 rolls side-by-side into a greased 8.5×4.5-inch loaf pan.
6. Second Rise:
   • Cover the pan loosely with a towel and let the dough rise for 45–60 minutes, until it rises about 1 inch above the rim of the pan.
7. Bake:
   • Preheat your oven to 350°F (175°C).
   • Brush the top lightly with milk or egg wash for a glossy crust.
   • Bake for 28–30 minutes until the top is light golden-brown. If the top browns too quickly, cover loosely with aluminum foil halfway through.
8. Cool & Shred:
   • Remove from the oven, let cool in the pan for 5 minutes, then transfer to a wire rack.
   • Gently pull apart while warm to enjoy long, feathery, cloud-like strands!