Soft, Fluffy Hokkaido Milk Bread (Shokupan Style)

• Tangzhong Starter
• 1/4 cup (32g) bread flour
• 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) water
• Dough
• 2½ cups (360g) bread flour (I use 340g to start with for softer dough; however, I tend to add more if the dough is too sticky — adjust between 340–360g as needed)
• 1/4 cup (50g) granulated sugar
• 2¼ tsp (7g) instant or quick-rise yeast
• 2 tbsp (15g) dry milk powder (full fat, optional but recommended)
• Scant 1 tsp (5g) fine salt
• 1/2 cup (120ml) whole milk, room temperature
• 1 large egg, lightly beaten
• 1/4 cup (56g) unsalted butter, softened
• For Finishing
• 1 egg + 1 tbsp (15ml) cream (for glossy egg wash)

Instructions

1. 1

   In a small saucepan, whisk together the flour, milk, and water until smooth. Cook over medium heat, stirring constantly until it thickens into a smooth paste (about 2–3 minutes). Let cool to room temperature.

2. 2

   In a stand mixer bowl, combine the bread flour, sugar, yeast, dry milk powder, and salt. Add the cooled tangzhong, milk, and egg. Mix on low speed for 5 minutes until a shaggy dough forms.

3. 3

   Add the softened butter 1 tbsp (15g) at a time, mixing for 5 more minutes on medium speed (Speed 4). Continue kneading until the dough is glossy, smooth, and stretches easily without tearing — about 10–12 minutes total kneading time. If the dough is very sticky and not forming a ball, add more flour 1 tbsp (8g) at a time (up to 360g total).

4. 4

   Shape the dough into a ball and place it in a greased bowl. Cover tightly with plastic wrap. Place in a warmed oven (preheat to 175°F/80°C, then turn off). Let rise for 45 to 75 minutes, or until doubled and puffy.

5. 5

   Turn out the dough and gently press out the air. Divide into 3 equal pieces. Flatten each into a rectangle, fold the long edges towards the centre, and roll tightly into logs. Place the logs seam-side down into a greased 9x4-inch (23x10cm) loaf pan.

6. 6

   Cover the pan with plastic wrap and place it in a turned-off warm oven again. Let rise for 45 to 55 minutes, until the dough has domed above the rim and springs back slowly when touched.

7. 7

   Preheat the oven to 350°F (175°C). Brush the loaf gently with an egg and cream wash. Bake for 20–23 minutes, checking around 20 minutes. The internal temperature should reach at least 195°F (91°C) for a moist, perfectly baked crumb. I baked my loaf to 203°F (95°C) for about 20–21 minutes. A 195°F (91°C) internal temperature gives you maximum moistness, but 200–203°F (93–95°C) gives a loaf that's more structurally set and less prone to collapse, compressing, or becoming soggy, especially if you plan to store or slice it cleanly.

8. 8

   Cool the loaf in the pan for 5 minutes. Remove it and cool completely on a wire rack before slicing. Best enjoyed within 2 days or frozen for longer storage.