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Japanese Milk Bread (Shokupan)
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes two 9-by-5-inch loaves
Ingredients
Starter
1/2 cup whole milk
1/2 cup unbleached bread flour
Dough
6 cups unbleached bread flour, plus more for dusting
1/3 cup nonfat milk powder
1/3 cup sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
1 1/3 cups whole milk, heated until warm to the touch (110 degrees)
1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg white
Cook's Notes
Once sliced and frozen, this bread can be toasted directly from the freezer.
Gallery
Japanese Milk Bread (Shokupan)
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes two 9-by-5-inch loaves
Gallery
Japanese Milk Bread (Shokupan)
Credit:
Marcus Nilsson
Japanese Milk Bread (Shokupan)
Credit:
Marcus Nilsson
Japanese Milk Bread (Shokupan)
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes two 9-by-5-inch loaves
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes two 9-by-5-inch loaves
prep: 30 mins
total: 4 hrs
prep:
30 mins
total:
4 hrs
Yield: Makes two 9-by-5-inch loaves
Makes two 9-by-5-inch loaves
Ingredients
Ingredients
1/2 cup whole milk
1/2 cup unbleached bread flour
6 cups unbleached bread flour, plus more for dusting
1/3 cup nonfat milk powder
1/3 cup sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
1 1/3 cups whole milk, heated until warm to the touch (110 degrees)
1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg white
Directions
Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.
Cook's Notes
Once sliced and frozen, this bread can be toasted directly from the freezer.
Cook’s Notes
Once sliced and frozen, this bread can be toasted directly from the freezer.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Japanese Milk Bread (Shokupan)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Japanese Milk Bread (Shokupan)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
