SHOKUPAN

Japanese Milk Bread

Let’s make MILK BREAD. This is a lengthy recipe, but I can only make it once in a while because I have zero willpower. Like 2 am slice with butter kinda problem. But I implore you to indulge, if for no other reason then to fill your house with the most comfy and comforting smell I have ever known.

First off, you must buy a pullman pan if you want to make a load. I have linked to a few good ones for you. Buy the ingredients you need and commit to effin' it up the first few times. Only downside on this bread; long rising time. So it takes 5 hours from start to finish. You can weave a few other projects in the middle. Or you can make it your day and otherwise lounge on the couch while it rises.

BUT, you don’t have to make a loaf, you can make BUNS. If you have a 5 hr window this weekend - give this one a go. You probably wont nail it the first time unless you are an experienced baker (I am NOT a baker), but this is what I really want you to do to progress your skills as a cook. TRY IT. Fuck it up. It’s OK.

Here is a step by step video

EQUIPMENT

• pullman loaf pan, with lid

• stand mixer

• gram scale

INGREDIENTS

• 620g bread flour (you can sub AP or mix)

• 10g milk powder

• 10g instant yeast

• 1 egg

• 260g milk, whole

• 50g butter

• 60g sugar

• 12g salt

Step #1 - make tangzhong

• 40g bread flour
  200g water

• cook to paste (like a roux) in a skillet over medium heat

• do not allow color to change

• Set aside to cool to room temp (I do this step an hour in advance)

Step #2

• 580g bread flour

• 10g milk powder

• 10g yeast

• 1 egg

• 260g milk

  • add tangzhong

  • Mix for 5 min

Step #3

• 50g butter

  • mix until scraggly ball, fully mixing in the butter

  • rise 30 min in mixing bowl, cover with a towel

Step #4

• 60g sugar

• 12g salt

  • mix dough 10 minutes

  • Transfer to lightly oiled bowl

  • Rise 60 min, in a warm spot covered with a towel

Step #5

• Lightly floured surface

  • Divide 6 portions

  • Roll each ball out into rectangle

  • Fold dough lengthwise, then other way to make a roll

  • Rise one hour in pan (no lid)

  • Glaze with egg wash (1 x 1 egg/milk) if you want a round top

  • OR cover with lid and omit egg wash for a square loaf

  • 355 degrees for 25-35 minutes

Allow too cool in pan. ENJOY. I will be linking lots of yummy ways to devour this bread, but I am certain a light toast and some butter will do you just fine.

Sarah Gavigan Obsessed Milk Bread

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