Hokkaido Milk Bread

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🍞 The Recipe: Hokkaido Milk Bread

  • Prep time: 40 mins (plus 2.5 hours rising)

  • Cook time: 30 mins

  • Servings: 1 loaf (approx. 8–10 thick slices)

1. The Tangzhong (The Starter)

  • 20g Bread flour

  • 60g Whole milk

2. The Dough

  • 325g Bread flour

  • 50g Granulated sugar

  • 7g Instant yeast (1 packet)

  • 1/2 tsp Salt

  • 120g Whole milk (lukewarm)

  • 1 Large egg (room temperature)

  • 50g Unsalted butter (softened)

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk 20g flour and 60g milk. Cook over medium-low heat, stirring constantly, until it thickens into a pudding-like paste. Remove from heat and let cool to room temperature.

  2. Mix: In a stand mixer bowl, combine the Tangzhong, lukewarm milk, egg, sugar, yeast, and bread flour. Mix on low until a shaggy dough forms.

  3. Knead & Butter: Add the salt and begin kneading. Gradually add the softened butter one tablespoon at a time. Knead for 10–12 minutes until the dough is smooth, elastic, and passes the “windowpane test” (you can stretch a small piece thin enough to see light through it without it tearing).

  4. First Rise: Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours (or until doubled).

  5. Shape: Punch down the dough. Divide into 3 equal pieces. Roll each into a rectangle, fold the sides in, and roll it up like a sleeping bag. Place the three rolls side-by-side in a greased 9×5 loaf pan.

  6. Second Rise: Cover and let rise for another 45–60 minutes until the dough reaches the rim of the pan.

  7. Bake: Brush the top with an egg wash (1 egg + 1 tbsp milk). Bake at 175°C (350°F) for 28–32 minutes until golden brown.

💡 Pro Tips for Success

  • Don’t Rush the Knead: This dough is enriched with fat and sugar, which slows down gluten development. It will feel sticky at first—don’t add extra flour! Just keep kneading.

  • Temperature Matters: Ensure your milk is lukewarm (about 38°C). If it’s too hot, you’ll kill the yeast; too cold, and it won’t wake up.

  • The Tap Test: To check if it’s done, tap the bottom of the loaf. It should sound hollow.

📊 Nutritional Info (Per Slice)

Item Amount
Calories 240 kcal
Total Fat 7g
Carbohydrates 38g
Protein 6g
Sugar 8g

✨ Benefits of Homemade Shokupan

  • Longevity: Thanks to the Tangzhong method, this bread stays soft for 3–4 days, unlike standard homemade bread which can go stale in 24 hours.

  • No Preservatives: You get that “supermarket soft” texture without the industrial conditioners or high-fructose corn syrup.

  • Versatility: It makes the absolute best French toast and grilled cheese sandwiches you will ever experience.

❓ Common Questions (Q&A)

Q: Can I make this without a stand mixer?

A: Yes, but prepare for a workout! Enriched dough is very sticky. Use a bench scraper to help handle the dough until the gluten develops.

Q: Can I use All-Purpose flour?

A: You can, but the bread won’t be as tall or “shreddy.” Bread flour has a higher protein content ($12-14\%$), which is essential for that signature structure.

Q: Why did my bread collapse?

A: This usually happens from over-proofing. If the dough rises too high in the second stage, the air bubbles get too big and pop in the oven. Aim for the dough to be about 1 inch above the pan rim before baking.

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