Japanese Milk Bread #japanesemilkbread #shokupan #bread #whitebreadrecipe

Japanese Milk Bread (no milk powder) A light, feathery soft and slightly sweet bread that is so delicious 😋 you are gonna love it! Yields 1 loaf Tangzhong 86 grams whole milk 14 grams bread flour Dough 300 grams bread flour 1/4 c sugar Tsp salt 1 tbsp instant yeast 113 grams whole milk 1 large egg 57 gram softened unsalted butter 1 egg plus tsp whole milk to brush if making an open bake. Tsp of Olive Oil. Make the Tangzhong by heating the milk and flour in a saucepan and whisk until you form a paste. Set aside to cool to warm. Add the Tangzhong along with the rest of the ingredients to a stand mixer besides the butter. Using the dough hook , knead on medium speed until it comes together roughly. Scraping the sides of the bowl. Once it comes together begin to add the softened butter a little at a time while kneading. Then using the dough hook knead on medium speed for about 15 mins. The dough will pull away from the sides of the bowl and form a dough ball. This is how you know it is done. Knead the dough a little with your hands and shape into a smooth ball by pulling the corners of the dough up and over itself towards the middle forming a tight ball. Drizzle a little olive oil into a food safe container or a deep bowl and put the dough inside and cover. Allow to rise for 1 and a half hours to 2 hours in a warm place. Until double in size. Once risen, dump the dough onto a work surface , flatten gently and form a log. Split the log into 4 equal pieces weighing approximately 170 grams each. Then take each piece and form a smooth ball by pulling each corner of the dough up and over itself towards the middle of the dough, and roll it tightly. Cover the dough balls with a cloth and let them rise again for 30 mins. Sprinkle a little flour onto a work surface and Flatten each ball and roll into a 5x8 rectangle. Fold the long sides over toward the middle then flatten gently with your hands. Then roll up the dough from the short side all the way until your form like a sausage. Place the balls seamside down into a greased 9x5 pullmans loaf pan. Don’t forget to grease the top of the loaf pan. Cover with the lid and put in a warm spot until the dough rises close to the top. Approx 1 hour or so. Then Bake the loaf at 350 F for 30-35 mins. If baking an open bake, grease a 9x5 pan and brush the tops of the dough before baking with an egg and a tsp of milk whisked. Bake at 350F for 30-35 until browned on top. Until bread reaches 190F by inserting a digital thermometer #japanesemilkbread #shokupan #breadmaking #breadlovers #homemadebread