Japanese Milk Bread (Shokupan)

Preparation

• Tangzhong

  • In a small pot over medium heat, warm the milk and flour, whisking constantly, just until starting to bubble, about 4 to 5 minutes. The tangzhong will be thick and form a paste. Remove from the heat.

• Bread

  • In a bowl, combine the flour and salt.
  • In the bowl of a stand mixer, whisk the milk, sugar, yeast and tangzhong. The mixture will be lumpy. Add the flour mixture. Using the dough hook, mix on low speed just until the dough comes together. Increase the speed and knead for 5 minutes or until the dough is smooth.
  • With the machine running on low speed, gradually add the butter. Increase the speed and knead for 3 minutes. The dough will be sticky. Form the dough into a ball and place in a clean, lightly oiled bowl. Cover the bowl with plastic wrap. Let rise in a warm, humid spot for 2 hours or until doubled in volume.
  • Turn the dough out onto a floured work surface. Sprinkle the surface of the dough with flour. Divide the dough into 3 equal pieces (see note). With your hands, shape each piece of dough into a ball. Cover with a dishcloth or plastic wrap. Let rest for 15 minutes.
  • Butter a 9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan.
  • On a lightly floured work surface, using a rolling pin, roll one ball of dough at a time into a 9 x 6-inch (23 x 15 cm) oval. Fold one end of the oval over the other to form a 3 x 6-inch (7.5 x 15 cm) rectangle. Roll the dough up in the opposite direction from the folds (starting with the long side of the rectangle). Repeat with the remaining two balls of dough. Place the rolls side-by-side in the loaf pan, seam-side down.
  • Cover with lightly oiled plastic wrap. Let rise in a warm, humid spot for 1 hour 15 minutes or until the dough rises 1 ½ inches (4 cm) above the top of the loaf pan.
  • With the rack in the lower third of the oven, preheat the oven to 350°F (180°C).
  • Using a pastry brush, cover the top of the dough with milk.
  • Bake for 30 minutes or until nicely browned. Let cool on a wire rack for 15 minutes before unmoulding. Let cool for 1 hour before slicing.