Seems like many people have gotten into bread-making during these unprecedented times.
Baking, like other wholesome hobbies, has long been a go-to activity in times of extreme difficulty. These somewhat dated hobbies are grounding in their mundanity – the art of being able to produce something out of nothing gives you a sense of rootedness and control – like a temporary salve for the uncertainty during these times.
Shokupan (Milk bread) is so versatile, it can be turned into so many uses, think grilled cheese, katsu sandos, and more.
There are many recipes out there but I particularly like the tangzhong method as it yields the softest texture that stays moist for days.
I baked it in a pullman loaf tin with the lid on. This champagne gold loaf tin is worth the investment in my opinion as it’s extremely sturdy, gives the loaf a consistent shape that looks great for sandwiches and the ‘gram. However, you can bake it in a standard loaf pan too.
Remember, every bake can be a lesson and practice makes progress.
Here I have a side-by-side comparison of using the pullman loaf tin (left) vs a normal pan (right):
Recipe for Shokupan (makes 1 loaf)
Ingredients:
Tangzhong Starter:
- 1/4 cup bread flour
- 1/4 cup whole milk
- 1/4 cup water
Dough:
- 2 1/2 cups bread flour
- 1/4 cups fine white sugar
- 2 1/4 teaspoons of active dry yeast
- 1 tablespoons of dry milk powder
- 1 teaspoons salt
- 1/2 cup full-fat milk, at room temperature
- 1 egg, room temperature and beaten
- 1/4 cup unsalted butter, softened
- heavy cream or melted butter
Steps:
- For the tangzhong starter: In a small saucepan over medium heat, combine the ingredients for the starter. Stir continuously for 4 to 5 minutes or until the starter thickens to the consistency of mashed potatoes. Transfer to another bowl and cover. Let it cool down to room temperature.
- For the dough: In the bowl of a stand-mixer, whisk the bread flour, sugar, yeast, dry milk powder, and salt. Once it is combined, add in the milk, tangzhong starter, and beaten egg. Using the dough hook attachment, beat on low speed for 5 minutes. Add in the butter and beat for another 5 minutes. Increase to medium speed and beat for another 5 minutes. It should look like a smooth round ball. Transfer dough to a lightly oiled bowl and cover loosely with a slightly damp towel. Let the dough rest for an hour or until the dough has doubled in size.
- Rolling the dough: Transfer the ball of dough onto a lightly floured surface and divide into 4 equal dough pieces. Roll the dough into 8″x5″ rectangles. Starting on one of the shorter edges, roll up into logs and place into the greased loaf pan. Repeat with each piece of dough, and line them up in the pan. Cover and let rise for an additional 45 minutes, or until it has increased in size by 30%.
- Preheat your oven to 350 degrees Fahrenheit (175 C). Once the dough has risen, brush the top of the dough with heavy cream or melted butter.
- Bake the loaf for 35 to 40 minutes or until the top is golden brown.
- Remove from oven and remove the bread from the tin. Let cool on a cooling rack before slicing.
Tips:
1. If kneading the dough by hand, knead until the dough is elastic, stretchy, and comes together in a ball. Use the window-pane test to know when to stop kneading.
2. If using the pullman loaf tin, cover the lid before placing the loaf into the oven. Remember to remove the lid when checking for doneness! When done, it should sound somewhat hollow when you knock the top of the dough.
3. I’d recommend slicing into 2cm thick slices if making sandwiches.
4. Since the loaf is made with a tangzhong starter, it can be kept at room temperature for up to 4 to 5 days, or in the fridge for up to a week. Pop it into a bag in the freezer to increase the shelf life to 1 month. To refresh, allow your frozen loaf of bread to thaw (in the bag) at room temperature for several hours or overnight on your countertop the night before. Preheat your oven to 350 degrees Fahrenheit (175 C) for at least 20 minutes with a rack in the center position.