Soft and Fluffy Milk Bread (Shokupan)
Soft and Fluffy Milk Bread (Shokupan)
Effortlessly Homemade Milk Bread: Bake it Fresh for the Ultimate Treat!
With my family’s deep love for bread, I find myself baking almost every day! Have you ever tried freshly baked bread right from your own oven? Imagine gathering around the table with a warm cup of coffee, tearing off a piece of this fragrant milk bread by hand, spreading it with butter or jam, and serving it with a side of salad and fruit. It’s like having a little piece of heaven right in your home cafe! Baking bread might seem daunting, but it’s surprisingly simple. I’d say fermentation alone is half the magic. Shall we bake together?
Ingredients- Milk 300g (reserve a small amount for brushing the top)
- Sugar 4 Tbsp
- Honey 1 Tbsp
- Egg 1 (reserve a small amount of yolk for brushing the top)
- Dry Yeast 10g
- Bread Flour 600g
- Salt 8g
- Unsalted Butter 80g (softened at room temperature)
- Water 50g
Cooking Instructions
Step 1
In a bowl, combine warm milk, sugar, honey, and the egg. Stir gently, then add the dry yeast. Cover with plastic wrap or a damp cloth and let it sit for 5 minutes to activate the yeast. You should see some foamy activity.
Step 2
Sift the bread flour into a large mixing bowl. Sifting helps to aerate the flour and prevent clumps, leading to a lighter bread.
Step 3
Add the salt to the sifted flour and mix gently. It’s best to add salt after initial mixing as it can affect the yeast’s activity if mixed directly at the start.
Step 4
This is what the activated yeast mixture looks like after 5 minutes. It should be bubbly and slightly foamy, indicating the yeast is alive and ready.
Step 5
Pour the activated yeast mixture into the bowl with the flour and salt. Begin mixing and kneading the dough.
Step 6
Using a spatula or your hands, scrape the flour from the sides of the bowl towards the center. Press down and knead the dough. Don’t worry if it looks shaggy at first.
Step 7
Observe the dough’s consistency. Gradually add the reserved 50g of water, a little at a time, as needed. Continue kneading until no dry flour is visible and the dough just starts to come together. Avoid making it too sticky.
Step 8
The dough might feel quite sticky and wet at this stage, but this is normal. Keep kneading, and it will gradually become smoother and more manageable.
Step 9
Gather the sticky dough into a rough ball. Try to smooth out the surface as much as possible.
Step 10
Cover the bowl with plastic wrap or a damp cloth. Place it in a warm spot and let it undergo its first fermentation (proofing) for about 1 hour, or until the dough has doubled or tripled in size.
Step 11
The dough has risen beautifully after the first fermentation! Gently punch down the dough to release the air. Transfer it to a lightly floured surface and knead it again for a few minutes to create a smooth surface.
Step 12
Test the dough by gently pressing your finger into it. If the indentation remains and doesn’t immediately spring back, the dough is well-kneaded. If it springs back quickly, continue kneading.
Step 13
Add the softened unsalted butter to the dough. Continue kneading vigorously until the butter is fully incorporated into the dough and the dough becomes smooth and elastic. It might seem like the butter is separating initially, but keep kneading.
Step 14
Perform several ‘folding’ motions by lifting the dough and folding it over onto itself. This technique helps develop the gluten structure, making the bread wonderfully soft and chewy.
Step 15
Divide the smooth dough into 3 equal portions. Shape each portion into a ball. Cover them with plastic wrap or a damp cloth and let them rest for a second fermentation (proofing) for about 1 hour.
Step 16
After the second fermentation, take each dough ball and roll it out lengthwise with a rolling pin into a long rectangle. Starting from one end, roll it up tightly into a log. Ensure the seam is at the bottom.
Step 17
Pinch the seam of the rolled dough to seal it well, then gently press it to flatten it slightly, ensuring it fits neatly into your loaf pan. Cover the pan with a damp cloth and let it undergo a third fermentation for about 20 minutes, or until the dough rises to the top of the pan.
Step 18
Once the dough has proofed sufficiently, brush the top with a mixture of egg yolk and milk (1:1 ratio). Bake in a preheated oven at 180°C (350°F) for 25 minutes. Then, reduce the temperature to 170°C (340°F) and bake for an additional 10 minutes. Adjust baking time and temperature according to your oven’s performance.
Step 19
As soon as the bread comes out of the oven, brush the top with melted butter. This gives it a beautiful sheen and adds extra flavor.
Step 20
The melted butter not only makes the bread look more appealing but also enhances its rich aroma and taste.
Step 21
Carefully remove the beautifully baked milk bread from the loaf pan.
Step 22
Behold your perfectly baked, incredibly soft, and wonderfully chewy milk bread!
Step 23
Your homemade, warm milk bread is ready to be enjoyed!
Step 24
Admire the beautiful, open crumb structure of the bread.
Step 25
Enjoy your fresh bread with a cup of coffee, salad, or fruit for a delightful home cafe experience. Homemade bread makes every meal more nutritious and enjoyable!
