Japanese Milk Bread・食パン
Fluffy and soft shokupan, but firm enough for sandwiches.
Equipment
- 23cm x 13cm / 9in x 5in bread tin
Ingredients
- 200 g all purpose flour
- 100 g bread flour
- 45 g granulated sugar
- 5 g salt
- 5 g yeast
- 25 g butter cubed, room temperature
- 180-220 ml milk room temperature (adjust according to the dough wet/dryness)
Optional
- 1-2 tbsp milk for milk wash
Instructions
- Put all the ingredients in a stand mixer.
- Knead for about 10 minutes using a dough hook.
- Cover with plastic wrap and proof until it has doubled in size (about 1-2 hours, depending on how warm your kitchen is).
- While waiting for the dough to rise, line the bread tin with parchment paper.
- On a floured surface, split the risen dough into roughly 3 equal portions and shape into rolls, then place them in the bread tin.
- Cover with a damp cloth and proof again until the dough reaches a little over the top of the tin. (A clean shower cap works well too, but I don't recommend using plastic wrap because it will stick to the dough).
- Preheat oven to 350F / 180C
- Optional: For a shinier look, apply a milk wash on top right before putting the bread in the oven.
- Bake for 20 mins until the top is a dark golden brown.
Video
Notes
The first day, try eating it warm and plain, and enjoy the softness and fluffiness of the bread!
From the second day, you can still enjoy it as is, but why not try toasting it? The toasted sides are crunchy while the inside is still fluffy and soft. So so good.
This recipe is just firm enough to support all kinds of sandwiches! For an even lighter and fluffier Shokupan, try the recipe below.