Cloudy Soft Japanese Milk Bread
Experience the buttery joy of Shokupan, Japan's iconic milk bread. With its tantalizingly soft and fluffy texture, this loaf is perfect for sandwiches or simply toasting. Each bite melts in your mouth, offering a delightful combination of milky sweetness and a tender crumb. Enjoy it plain or dressed up with your favorite spreads—this bread redefines comfort food!
ingredients
- 4 cups bread flour
- 1/2 cup whole milk, warmed
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon unsalted butter, softened
steps
- 1.
In a small bowl, combine warmed milk, sugar, and yeast. Let it rest for 5-10 minutes until frothy.
- 2.
In a mixing bowl, combine bread flour and salt. Create a well in the center, then add the yeast mixture, cream, and egg.
- 3.
Mix until the dough forms, then knead for about 10 minutes until smooth and elastic.
- 4.
Incorporate softened butter and knead for another 5-7 minutes until fully incorporated.
- 5.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
- 6.
Punch down the dough, divide it into two equal pieces, and shape them into tight balls.
- 7.
Let them rest for 15 minutes, covered with a cloth.
- 8.
Shape each ball into a rectangle, then roll tightly into a log and place in greased loaf pans.
- 9.
Cover and let rise for another 30-40 minutes until the dough has risen above the pan rim.
- 10.
Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown.
- 11.
Remove from the oven and let cool on a wire rack before slicing.
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