Hokkaido Milk Bread

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Hokkaido milk bread, also known as “shokupan” or Japanese milk bread, is beloved for its incredible softness, pillowy texture, and slightly sweet flavor. What makes it unique is the addition of tangzhong, a roux-like mixture that helps retain moisture in the bread, making it stay soft for days.

Ingredients:

Tangzhong (Water Roux):

  • 3 tbsp bread flour
  • ½ cup water
  • ½ cup milk

For the Dough:

  • 2½ cups bread flour
  • 2 tbsp milk powder
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1 large egg
  • ½ cup warm milk
  • ¼ cup heavy cream
  • 3 tbsp unsalted butter, softened

Instructions:

  1. Make the Tangzhong:
    • In a small saucepan, whisk together the flour, water, and milk over medium heat.
    • Stir continuously until the mixture thickens into a smooth, paste-like consistency (around 2-3 minutes).
    • Remove from heat and let it cool to room temperature.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the bread flour, milk powder, sugar, salt, and yeast.
    • Add the egg, warm milk, heavy cream, and the cooled tangzhong. Stir until a dough begins to form.
    • Knead the dough either by hand or using a stand mixer fitted with a dough hook for about 10-12 minutes, until smooth and elastic.
    • Add the softened butter and continue kneading for another 5-7 minutes until fully incorporated. The dough should be soft and slightly tacky but not too sticky.
  3. First Rise:
    • Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
  4. Shape the Loaf:
    • Once risen, punch down the dough to release air. Divide the dough into three equal portions.
    • Roll each portion into a rectangle, fold the shorter ends in, and roll the dough tightly like a log.
    • Place the logs into a greased loaf pan, seam side down.
  5. Second Rise:
    • Cover the loaf pan with plastic wrap or a towel and let the dough rise again in a warm place for 45 minutes to 1 hour, or until it has puffed up and nearly doubled.
  6. Bake:
    • Preheat your oven to 350°F (180°C).
    • Brush the top of the dough with a little milk or egg wash for a glossy finish.
    • Bake the loaf for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
    • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy:

Slice and enjoy the irresistibly soft Hokkaido milk bread with butter, jam, or on its own for a deliciously rich treat!

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