MILK BREAD

Here’s a recipe for Milk Bread, a soft, slightly sweet, and fluffy bread that’s perfect for sandwiches or as a snack on its own. Milk bread, or Shokupan, is a popular Japanese-style bread that’s known for its light and airy texture. It’s made with a combination of milk, butter, and a tangzhong starter, which makes it extra soft and moist. The tangzhong method is a simple technique that involves cooking a portion of the flour and water to create a thick paste that helps retain moisture, keeping the bread fresh longer.

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Milk Bread (Shokupan)

Makes: 1 loaf (9×5-inch pan)

Preparation Time: 1 hour

Resting Time: 2-3 hours

Baking Time: 25-30 minutes

Total Time: About 4 hours

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Ingredients:

For the Tangzhong (Flour Paste):

• 3 tablespoons all-purpose flour
• 1/2 cup water
• 1/4 cup milk

For the Dough:

• 3 cups all-purpose flour (plus extra for dusting)
• 2 tablespoons sugar (granulated)
• 1 1/2 teaspoons salt
• 2 teaspoons active dry yeast
• 3/4 cup warm milk (about 110°F/43°C)
• 1 large egg
• 2 tablespoons unsalted butter (softened)
• 1 tablespoon vegetable oil (or melted butter)

For the Egg Wash (Optional):

• 1 egg (beaten with 1 tablespoon water)

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Instructions:

Step 1: Make the Tangzhong

1. In a small saucepan, combine the flour, water, and milk for the tangzhong.
2. Whisk the ingredients together over medium heat until the mixture thickens and becomes a smooth paste. This should take about 2-3 minutes. You should be able to draw a line through the paste with your whisk, and it should hold its shape.
3. Remove the tangzhong from the heat and let it cool to room temperature. You can cover it with plastic wrap to prevent it from forming a skin.

Step 2: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Make a well in the center of the dry ingredients.
2. Add the warm milk, egg, and cooled tangzhong into the well of the flour mixture.
3. Mix the dough together until it begins to come together. You can use a spoon or your hands to do this.
4. Once the dough starts to form, transfer it to a lightly floured surface and knead for about 8-10 minutes. The dough should become smooth and elastic. If it’s too sticky, add a small amount of flour at a time, but be careful not to add too much.
5. Add the butter and oil into the dough. Continue kneading until the butter is fully incorporated, and the dough is smooth and elastic again. This may take another 5 minutes of kneading.

Step 3: First Rise

1. Place the dough in a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap.
2. Let the dough rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.

Step 4: Shape the Dough

1. Once the dough has risen, punch it down to release the air.
2. Turn the dough out onto a lightly floured surface and divide it into three equal portions.
3. Roll each portion into a ball, and let them rest for 10 minutes to relax the gluten.
4. After resting, roll each ball of dough into a rectangle shape (approximately 9 inches by 6 inches).
5. Roll each rectangle tightly from one short end to the other, creating a loaf-like shape. Pinch the seams to seal them.
6. Place the three rolls of dough into a greased 9×5-inch loaf pan, aligning them side by side.

Step 5: Second Rise

1. Cover the loaf pan with a kitchen towel or plastic wrap and let it rise for about 1 hour, or until the dough has risen just above the edge of the loaf pan.
2. During this second rise, preheat your oven to 350°F (175°C).

Step 6: Bake the Milk Bread

1. Once the dough has risen, gently brush the top with the egg wash (if using) for a golden finish.
2. Place the loaf pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
3. If the bread begins to brown too quickly, cover the top loosely with aluminum foil and continue baking.

Step 7: Cool the Bread

1. Once the bread is done, remove it from the oven and allow it to cool in the pan for 5-10 minutes.
2. After the initial cooling, remove the loaf from the pan and transfer it to a wire rack to cool completely.
3. Let the bread cool for at least 30 minutes before slicing.

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Notes:

1. Tangzhong Method:

• The Tangzhong method is key to achieving the soft, airy texture of milk bread. This paste helps the bread retain moisture, giving it a long-lasting freshness.
• If you don’t have a thermometer to check the temperature of the milk and water when making the tangzhong, you can use the “finger test.” The mixture should be warm but not hot, like the temperature of warm bath water (about 110°F/43°C).

2. Yeast:

• Make sure to use active dry yeast or instant yeast. If you use active dry yeast, you’ll need to activate it by dissolving it in warm water with a pinch of sugar before adding it to the dry ingredients. Instant yeast can be added directly to the flour mixture without activation.

3. Milk:

• Full-fat milk is recommended for the best texture and flavor. If you’re looking for a dairy-free option, you can substitute with unsweetened almond milk or soy milk, but the flavor and texture may vary slightly.

4. Kneading:

• Kneading the dough properly is crucial for developing the gluten, which helps the bread rise and become fluffy. If you find kneading by hand challenging, you can use a stand mixer fitted with a dough hook to mix and knead the dough for 5-7 minutes.

5. Storage:

• This milk bread is best eaten fresh, but it will stay soft for 2-3 days if stored in an airtight container at room temperature.
• You can also freeze the bread for up to 1 month. To freeze, wrap the cooled loaf tightly in plastic wrap and then foil, or store it in a freezer bag. To thaw, leave it at room temperature for a few hours, or warm it in the oven for 10-15 minutes at 350°F (175°C).

6. Variations:

• Sweet Milk Bread: You can increase the sugar slightly (up to 1/4 cup) to make it sweeter, which is great for spreading jam or butter on.
• Flavored Milk Bread: You can add small amounts of vanilla extract, honey, or cinnamon to flavor the dough if you want a sweet variation.
• Enriched Milk Bread: For a richer bread, add an additional 1/4 cup of heavy cream or substitute part of the milk with evaporated milk.

7. Serving Suggestions:

• This bread is perfect for sandwiches, whether you like savory fillings such as turkey and cheese or sweet spreads like peanut butter and jam.
• It also makes for fantastic French toast the next day, thanks to its soft texture and slight sweetness.

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Conclusion:

This Milk Bread recipe is a great introduction to making soft, fluffy bread at home. The Tangzhong method ensures a moist loaf with a wonderful texture that is perfect for sandwiches, toast, or just enjoying on its own. With a bit of patience during the rise times, you’ll be rewarded with a loaf of delicious, airy bread that’s perfect for breakfast, lunch, or even as a snack with your favorite spread.